We're blessed to be able to enjoy this sweet, and delicious organic strawberry here. We got ours from the local Farmer Market.
The seller said the grow them all year long in South California. We usually buy them in bulk and froze some.
First we need to measure, wash, dry, and stem the strawberry before putting them in the freezer. Then when it comes to the time make the ice cream, we place the frozen berries inside a pan
Heat the pan, add 2 teaspoons of sugar, and cook them 'till soft while stirring once in a while
Blend them inside a blender or use hand blender 'till smooth. That's it you have strawberry puree.
The only thing you need to do next is to make the cream mixture.
Churn them together inside an ice cream machine and voila you get yourself all natural strawberry ice cream:
The only thing you need to do next is to make the cream mixture.
Churn them together inside an ice cream machine and voila you get yourself all natural strawberry ice cream:
Cook time:
Printable RecipeIngredients:
1 pint or 473 ml heavy cream (I got mine from Trader Joe's. Do not use the ultra-pasteurized one)
a pinch of salt
250 ml whole milk
150 grams sugar {our strawberries are sweet so add more if yours are not or you like sweet)
5 egg yolks
400 grams of strawberries
Directions:
150 grams sugar {our strawberries are sweet so add more if yours are not or you like sweet)
5 egg yolks
400 grams of strawberries
Directions:
1. Cook strawberries in a medium sauce pan, add
some sugar (2 teaspoon or more as prefer) if strawberries
are not sweet, and cook them 'till soft
while stirring once in a while. Then
blend them inside a blender 'till smooth. Let
it cool until it reach room temperature then put it in the fridge.
2. Warm the cream, salt, milk and sugar in a medium saucepan and
bring it to a gentle boil then turn off the heat. In separate bowl, whisk
together the egg yolks.
3. Slowly pour some of the warm milk into the egg yolks,
whisking constantly, then scrape the mixture back into the saucepan.
4. Heat the pan, stir the mixture constantly over medium heat
with wooden spatula, until the mixture reach 80 Celsius.
5. Remove pan from the heat, pour the custard through a
strainer. Let it cool until it reach room temperature. Refrigerate overnight or 6+ hours or if can't wait
that long; set your timer for 30 minutes then put the mixture on
your freezer.
6. Mix in the strawberry puree, stir well then process in
an ice cream maker for 25 minutes or according to the manufacturer's directions.
 Vanilla Ice Cream |
 Chocolate Ice Cream |
 Mango Ice Cream |
