One delight of MyHomeBistro is being able to work together with Big Daddy to create a recipe.

Recently, we created an ice cream recipe together. I follow a low-carb eating regime, and I have dreamed of making ice cream with no sweetener. I’d never been able to pull it off — but with Big Daddy’s help, I did.

No sugar, no monkfruit, no allulose, no whatever-ose.

Neither of us was sure it would work. Big Daddy was concerned because, he explained, freezing tones down sweetness. However, he grew encouraged when I mentioned not only a bowl of strawberry slices I had, but also a bowl of whipped cream — leftover whipped cream I’d made to go with the strawberries. The whipped cream was lightly sweetened with a teaspoon of vanilla extract.

We decided to give it a go.

Daddy-O went with an idea I had, that we could do an egg custard, not just a basic Philadelphia-style ice cream. I once had a gelato cookbook that included a coffee gelato that called for egg yolks in addition to cream. I will never forget how rich and good that coffee gelato was, and how little sugar it required — something like a quarter cup for the whole quart.

The richer the ice cream, the less sweetener you need, because the richness is delicious on its own. That is how I have it figured out. Those old low-fat ice cream recipes that used to be everywhere would call for tons of sugar.

Anyway, together, Big Daddy and I went forward. Together, we created this recipe. Note: You can work with Big Daddy to create a recipe! Here is what we came up with. I am overjoyed to report that when it emerged from the ice cream maker — a Deni Scoop Factory, made in Buffalo — it was a triumph. When I tasted it, I couldn’t believe it. It was sweetly, subtly, strawberry flavored.

I served it in antique orange cocktail glasses I found several years ago at Amvets. This was a great excuse to use them! I had some strawberry puree left over from making the recipe, so I spooned a little over the top of the ice cream. However, it really didn’t need it.

One note: Daddy-O had included directions to strain the mixture before it went into the ice cream maker. I told him, I just can’t do that. It was just too much work. And I would suggest not straining this ice cream — because I loved the jammy feel of the strawberry seeds now and then . They may even have added more flavor.

Was it a lot of work? Yes — but next time it will be easier.

And there will be a next time! Very soon.

Strawberry Custard Gelato

Timing & heat: Reduce berries 20–30 minutes over medium-low; cook custard 4–7 minutes over low to 170–175°F; chill at least 4 hours; churn 20–25 minutes; freeze 45–60 minutes if desired.

Ingredients

• 4 cups sliced strawberries
• 4 large egg yolks
• 1 cup heavy cream
• 1½ cups lightly sweetened vanilla whipped cream. (Mine had no sugar, just a teaspoon of vanilla extract.)

Steps

1. Cook strawberries uncovered in a wide saucepan over medium-low heat for 20–30 minutes, stirring and crushing occasionally, until thick and reduced to about 2 cups. Purée and chill completely.
2. Measure ¾ cup purée for the gelato. Refrigerate or freeze the remainder.
3. Heat the heavy cream until steaming.
4. Gradually whisk the hot cream into the yolks. Return everything to the saucepan.
5. Cook over low heat, stirring continuously, until the custard reaches 170–175°F and coats a spoon, about 4–7 minutes. Strain.
6. Stir in ¾ cup chilled strawberry purée. Chill thoroughly for at least 4 hours.
7. Gently fold in the whipped cream. Taste the fully chilled base; it should be pleasantly tart but dessert-like.
8. Churn for 20–25 minutes, until thick like soft-serve. Serve or freeze 45–60 minutes for firmer scoops.

Watch For

• Do not overload the batch with extra purée; excess berry adds water.
• Steam the cream without boiling it, and keep the custard over low heat.
• The custard is safely cooked and ready at 170–175°F when it coats the spoon.

Anyone else want to give this a go? Let me know if you do!