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Ingredients

• 2 cups heavy cream
• 1 cup coconut milk
• 3 yolks
• 1/2 cup erythritol
• 1 lb fresh strawberries
• 1 cup Fresh basil
• juice of 1/2 lemon
• 1 shot vodka

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Ready In 75 Minutes

Servings: 8

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Cooking Instructions

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Step 1

• Pour the cream and coconut milk in a saucepan on a medium heat. Do not let it boil but heat it for about 3-5 minutes.As the cream is heating, whisk the eggs and erythritol together.
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• Length: 5 minutes

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Step 2

• Remove the cream from the heat and gently pour into the egg mixture.
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Step 3

• Whisk until combined.Using a blender (hand or upright) blitz the strawberries, lemon juice and basil together until smooth.
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Step 4

• Add the strawberry mixture to the cream and stir thoroughly.
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Step 5

• Pour this mixture back into the saucepan on a medium heat and whisk for 5 to 10 minutes until the mixture starts to thicken slightly.
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• Length: 5 minutes

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Step 6

• Remove from the heat.

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Step 7

• Add the vodka shot and stir (optional).Allow to cool or place in the fridge for faster cooling.
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Step 8

• Pour into the canister of an ice-cream maker and churn according to manufacturer's directions.
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