| Recipe info |
Category:
Ice Cream
Rating:
3.75
Contributor:
n/a
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FRENCH STRAWBERRY ICE CREAM
450 grams (1 lb) ripe red strawberries
Juice of 1 lemon
About 225 grams (8 oz) caster sugar
150 millilitres (1/4 pint) double cream
Red food colouring (optional)
Whole strawberries or fresh pureed raspberry sauce, to serve
Clean and hull strawberries. In an electric blender or food processor, blend strawberries to a smooth puree. Blend in lemon juice, followed by enough sugar to give puree a strong, sweet flavour. (Remember that freezing will modify flavours, so use more lemon juice or sugar if necessary.) In a bowl, beat cream until it thickens and begins to hold its shape softly. Gradually beat in strawberry puree. Add
colouring if needed.
Pour into ice cube trays or a shallow plastic box. Cover with foil or a lid and freeze until ice cream has congealed around sides but is still soft and creamy in the middle. Scrape mixture out into a bowl and beat vigorously until uniformly smooth and creamy once more (use an electric mixer for this if you have one).
Pour back into container(s). Cover and freeze until firm. Transfer to main body of refrigerator for about 1 hour to soften slightly before serving.
Serve the ice cream with fresh whole strawberries, lightly sugared if necessary, or masked with a puree of fresh raspberries.
Serves 4-6 |
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