Strawberry Ice Cream - ad
Y’know there is not much that brings a smile to my boys faces quite like the promise of ice cream. Most flavours will do the trick, but I find when asked to choose, Strawberry is almost always a firm favourite.
It’s a fact that’s always been lost on me. I mean, I love strawberries, especially right now when Great British Strawbs are at their height of juicy sweetness...they can’t be beaten! I’m just not sure I’ve ever tasted a shop-bought strawberry ice cream that actually tastes as good as the raw ingredient.
Well, if that’s you too, I would LOVE you to join me in trying the recipe below. I should warn you that you’ll be totally spoiled. Only those traditional little ice cream parlours will do thereafter and shop bought ice cream will never taste quite as good again. I still feel it’s worth it for whipped icy goodness bursting with the taste of REAL British strawberries
This was my first attempt. Colin insists he wouldn’t change a thing, and it should always be made exactly in this way, but I think next time perhaps I’d keep a few of the strawberries slightly chunkier to add more texture to the finished ice cream. Otherwise, I’ll admit, it was pretty hard to find fault.
INGREDIENTS:
Ice Cream Base
500ml Double Cream
240ml Whole Milk
2 Large Free Range Eggs
150g Caster Sugar
Strawberries
500g Fresh Strawberries
50g Caster Sugar
1 Tbs Lemon Juice
METHOD:
Before making your ice cream you will need to freeze the KitchenAid Ice Cream Maker Attachment for at least 12 hours, so you can prep this the night before.
Place your KitchenAid Ice Cream Attachment in the freezer for at least 12 hours to fully freeze. Don’t remove it from the freezer until you’re ready to pour in the ice cream mixture so that it’s as cold as it can be!
Wash and dry the strawberries. Slice them and place in a small bowl.
Cover them with lemon juice and then the 50g of Caster Sugar.
Cover and leave to macerate in the fridge for no less than an hour.
In your regular Artisan Stand Mixer mixing bowl, use the whisk attachment to whisk the free range eggs for 2 minutes until wonderfully light and fluffy.
Then whisk in the 150g of caster sugar for a further minute, then the cream and the milk. Whisk for further few minutes until fully incorporated.
Remove your macerated strawberries from the fridge and blitz with an immersion blender to puree. Feel free to leave some larger bits too if you like some texture to your ice cream.
Now you’re ready to bring out your Ice Cream Attachment. Pour the ice cream base and pureed straw- berries in and churn for 20-30 mins. As the cream freezes you’ll see the ripples of strawberry swirl through the ice cream turning it the prettiest shade of pink.
After 20-30 mins, you can pour your ice cream into a container (I used a loaf tin), cover and allow to freeze for a couple of hours.
Once set, you can enjoy the memorable moment with your family and friends when the softest fluffiest ice cream that rolls through the scoop with ease! We served ours with a few slices of fresh strawberry and a sprinkle of white chocolate. DE-LICIOUS!