Low Fat Strawberry Ice Cream - cooking recipe

Ingredients

9 oz strawberries, hulled and halved
1 tbsp powdered sugar
3 cups skim milk
1 1/4 cups light cream
3/4 cup granulated sugar
1 None vanilla bean, split lengthwise and seeds scraped
1 tbsp unflavored gelatin
None None Wafer cookies and fresh berries, to serve

Preparation

Process strawberries and powdered sugar in food processor or blender until smooth. Strain through a fine sieve to remove seeds. Discard.
Place milk, cream, granulated sugar and vanilla bean with seeds in a medium saucepan on low heat. Stir until sugar dissolves. Bring just to a boil.
Sprinkle gelatin over 1/4 cup boiling water in a small bowl, whisking vigorously with a fork to dissolve. Whisk into warm milk mixture. Chill over an ice bath until cold. Stir in strawberry puree.
Pour into an ice cream maker. Freeze according to manufacturer's directions. Transfer to an airtight container and freeze until firm.
Serve ice cream in glasses with wafers and fresh berries.