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Mincemeat Ice Cream
Mincemeat Ice Cream
By Published: December 1, 2012
- Yield: 6 Servings
Delicious homemade festive ice cream! ½ X protein 35 Optional Calories
Ingredients
- 300ml skimmed milk
- 2 tablespoon custard powder
- Artificial sweetener (such as stevia) to taste
- 180g plain fromage frais (up to 8%) or low-fat soft cheese
- 30g mincemeat
Instructions
- In a small saucepan heat the milk and custard powder together, stirring constantly with a small whisk, until thickened and blended. Remove the pan from the heat. Add the artificial sweetener. Cover the surface of the mixture with a circle of grease-proof paper to prevent a skin from forming and allow to cool.
- In a mixing bowl beat the fromage frais or soft cheese until it is softened and smooth. Mix in the mincemeat and then add the cooled custard. Taste the mixture, adding a little sweetener if required.
- Transfer the mixture to a rigid freezer container and freeze until it is almost solid (about 1.5 - 2 hours). Transfer the mixture to a large mixing bowl and break it up with a wooden spoon. Beat it well to break down the ice crystals. Return the ice cream to the freezer and freeze for a further hour until firm.
- About 30 minutes before serving, place the ice cream in the refrigerator to soften slightly.
