Sunday, December 2, 2012

Strawberry Icecream

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Hi all, sobs.....Summer is here and she has been a scorcher, with her unwelcome heatwave. I must admit, I am not a summer person, I detest the heat and the humidity and I would hibernate if I could. Every summer I would curse and swear, that I would move to Antartica but it never happens. Maybe I should learn to ski and go hide in the snow somewhere.
But enough whining, here is one of my survival tip for summer. Eat lots of icecream. Invest in an ice cream machine, you can make sorbets, gelatos, yoghurt, and icecream and even slushies if you want. It is the perfect treats for those hot summer days and nights. However, for this post, I am going to share a very basic icecream recipe for the beginners.

Recipe for Homemade Strawberry Ice cream.  
It is very important that you read the manual of your ice cream maker. Please put the freezer bowl in your freezer overnight prior to making ice cream. You need to do this before the day of making your icecream. The bowl needs to be freezing cold, when it is churning your mix.
Ingredients
•         I to 2 small punnet of fresh ripe strawberries, stemmed and sliced, reserve a few for garnish.
•         1 freshly squeezed orange or mandarin. You may use 2 teaspoon of lemon juice as an alternative.
•         150 gram of caster sugar
•         600 ml of thickened cream (double cream) also known as cooking cream.

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Method
•         Reserve a few strawberries for garnishes.
•         Chop up the rest of the strawberries with added caster sugar, put it in a blender to process. Once this is done, put the content into a mixer, pulse the strawberry with the heavy cream until it mixes in. Use a hand mixer if you haven’t got a standalone.
•         Transfer the mixture into the freezer bowl, turn on the ice cream maker and let it mix until thickened, about 20 to 25 minutes.
•         Five minutes before mixing is completed, add some chopped up strawberries and let it mix in completely. This is for the fruity bits in the ice cream. The ice cream will have a soft, creamy texture but not runny. If you prefer your ice cream a  little firmer, transfer the ice cream to place in freezer for about half hours. Remove from freezer about 15 minutes, garnish before serving.

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And that is all. Stay cool and don't forget to slip, slop and slap if you go out in the sun! 

3 comments:

Violet SWEET Creations said...

this looks yummy Jackie. I wished I could taste it. Thanks for sharing

chocolatesuze said...

hehe i LOVE summer! my ice cream maker is gonna get a work out this year i reckon and your strawberry ice cream looks set to be at the top of my list!

JackieB said...

Thx all, me too, I also love raspberry ones. Back in NZ they had boysenberry icecream, gonna have make my own one day, have not seen it here ;)

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