Ingredients - Serves 8 

6 large egg yolks 
4 tsp stevia 
2 cups cream
1kg strawberries
2-3 tsp lemon juice
4 scoops of strawberry protein powder (or any flavour you want really) 
Fresh mint sprigs or berries to garnish 

1. Beat the egg yolks and stevia in large bowl until thick and creamy. Pour the cream into a small saucepan and heat until barely simmering. Add to the egg mixture, whisking constantly. 

2. Pour the cream mixture into a clean saucepan. Heat over low heat, stirring constantly, until the mixture is thick enough to coat the back of a spoon (Do not overheat the mixture or it will become lumpy) Let cool.

3. Meanwhile process the strawberries, protein powder and lemon juice in a food processor or blender until smooth. Pour into a rigid freezer proof container. Cover and freeze until mushy, about 2 hours. 

4. Beat the icecream with an electric mixer set on low speed until smooth. Freeze until frozen through (3-4 hours) Place in the fridge for about 20 minutes to soften before serving.