Low lactose ice-cream
I scream. You scream. We all scream for ice-cream! And I end up screaming about 2-3 hours later because of all the lactose. As a result, I’ve given up eating ice cream. Yes, I know that there are dairy-free ice-creams out there but they often contain cashew mylk, artificial sweeteners or other high fodmap ingredients. If you have an ice-cream machine at home, this recipe works wonders. It’s a fairly standard recipe, except that it uses lactose-free milk (buy your own or learn how to convert it using lactase enzymes) and lactose-free cream (buy some from the shops, if you can, or again convert regular cream using lactase enzymes).
INGREDIENTS
300ml lactose-free milk
1 vanilla pod
100g caster sugar, white or raw (the only difference is the colour)
3 eggs
300ml lactose-free cream (Want to make your own? Read how to here 👉🏽)
METHOD
Pour the milk into a medium saucepan over low to medium heat. Scrape the beans from the vanilla pod and add to the milk. Warm gently, but don’t boil. Take off the heat the let it infuse with all of that lovely vanilla goodness for 30 minutes.
Beat the eggs and the sugar for a few minutes until the mixture has thickened and leaves a trail when you lift the beaters.
Add the egg and sugar mix to the vanilla milk and return to a gentle heat. Stir gently with a wooden spoon, like custard. Don’t boil! Just stir slowly until the mixture coats the back of your spoon (without curdling!)
Add the custard to the cream and leave on the bench to cool. Once it’s cool, store in the fridge - preferably overnight, or at least 3-4 hours.
Churn in your ice-cream maker as per the manufacturer’s instructions.