Strawberry Ice Cream
Strawberry Ice Cream
Yum! Strawberry Ice Cream at its best. Give this recipe a try and you will simply adore it. The whipping cream doesn’t overwhelm the taste of the strawberries and for me, it captures all that is wonderful about ice cream in the summer.
Ingredients:
500 g fresh hulled strawberries
50 g icing sugar
Juice of 1/2 lemon
300 ml whipping cream
Extra strawberries for decoration!
Method:
Hull the strawberries, and then wash them and pat the strawberries dry.
Puree the strawberries until they are smooth. You can use a food processor or blender for this.
Add in the icing sugar and lemon juice and blend again.
Press the puree through a sieve into a bowl. Chill in the refrigerator until cold.
Whip the cream until it is thickened, but falls from a spoon.
Fold the cold strawberry puree into the cream.
You can place this straight into an ice cream machine and follow the instructions until it is ready to place in the freezer or alternatively
Place in a freezer-proof container and freeze for 3 hours. Place the mixture back into the food processor and blend to break up the ice crystals. Repeat at the 6-hour mark.
To serve scoop into dishes and decorate with extra strawberries.
Additional Notes:
Taste the mixture before placing it in the freezer. You can always add some more icing sugar or alternatively honey or maple syrup for sweetness if required.
Add shavings of chocolate to the top when you serve.
Freezing Notes:
This can be frozen for up to 1 month.
Equipment Used:
Sieve
Freezer-proof container
Ice Cream machine (optional)
Food processor or blender.
Recipe credit: Save Money, Freeze Food.
