Lactose‑Free Strawberry Ice Cream

Ingredients

• 300 ml lactose‑free milk (or soy milk)
• 100 g sugar
• 3 eggs
• 200 ml lactose‑free whipped cream (or soy spray cream)
• 50 g strawberry jam
• 4 gluten‑free ice‑cream cone wrappers (e.g., bofrost)

Instructions

1. 1.

   Whisk the milk with half the sugar and the eggs over a hot (not boiling) water bath until creamy. Then chill, possibly in an ice bath.

2. 2.

   Beat the cream stiff and fold it into the custard. Pour the mixture into a shallow metal bowl and smooth the surface. Freeze for about 2 hours, then spread strawberry jam on top and freeze another ~30 minutes.