Strawberry Ice cream

Ah… strawberry ice cream…

A brand name which I will not mention (except it’s initials are BnJ…) was my first taste of strawberry ice cream and it was in mid-winter under a blanket – heaven! I love strawberry jam, strawberry ice cream and strawberries freshly picked… strawberries are great!

Here is my recipe for strawberry ice cream:

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Natural Strawberry ice cream protocol:

Preparation time:  20 minutes

Complexity:          Simple

Required tools (as shown in the “how to” pages):

  1. A blender or electric mixer
  2. A 1 liter bowl
  3. A silicone spatula
  4. Ice cream maker

 Ingredients:

  1. 1/3rd cup (= 70gr or 2.5oz) granular white sugar
  2. 250ml of heavy cream (15% or 32% fat).
  3. 200ml milk
  4. 100-120gr of strawberries, frozen or fresh!

Protocol:

Blend your ice cream ingredients in a bowl until homogeneous.

Once the sugar has dissolved – your ice cream mix is ready. Turn your ice cream maker on and once the blade starts to rotate in the ice cream maker bowl – pour the mix into the ice cream maker, directly from the blender.

Allow the ice cream maker to run until the ice cream spins along with the mixing blade. It usually takes 15-20 minutes depending on how cold your freezer is. A standard refrigerator freezing box cools to roughly 18C (or 0F) – and it will take your ice cream maker about 20 minutes. A standard full size non-frost freezer cools to -21c (or -6F) which takes roughly 15 minutes to make it.

You can eat the ice cream immediately or place the ice cream in a container and place it in the freezer.

Important notes:

  • You can sift the seeds but you will need a very fine sift.
  • Heavy cream 32% fat is better for this recipe
  • Make sure all the sugar has dissolved before pouring the ice cream mix into the ice cream maker.

Yours sweetly,

Saar