Strawberry Ice-cream
Aug. 24th, 2023 09:30 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
https://www.theguardian.com/food/2023/aug/23/how-to-make-the-perfect-strawberry-ice-cream-recipe-felicity-cloake
"Perfect strawberry ice-cream
Makes About 1 litre, to serve 8
500g ripe strawberries, hulled
150g white sugar
50ml lemon juice
350ml double cream
150ml condensed milk
A pinch of salt
Cut the hulled strawberries in half, then put in a bowl with the sugar and lemon juice, and stir until the fruit is well coated. Cover and leave to steep for at least two hours, and longer, if possible, until the strawberries are sitting in bright red juice. Puree the fruit, leaving a few small chunks if you like⦠then add the cream, condensed milk and salt. Stir well, then chill thoroughly for at least an hour.
Churn the mixture in an ice-cream machine and serve at once."
This is quite similar to the gelato recipe that Housekeeper uses, except that we use regular milk, rather than condensed, and single cream. I dislike the high-fat, high-sugar style, which I find too sweet and sticky for my taste (if I want sweet and sticky I will get baklava). And obviously we use frozen strawberries, either from Thailand or from the local bakery supplies wholesaler. Cheaper than fresh, especially out of season, and just as good for culinary purposes. Plus the good Japanese/Korean/Thai varieties are better eaten fresh anyway.
I try strawberry ice-cream whenever I come across it on a menu, the way I do Apple Crumble, just to see if it's better than mine...
"Perfect strawberry ice-cream
Makes About 1 litre, to serve 8
500g ripe strawberries, hulled
150g white sugar
50ml lemon juice
350ml double cream
150ml condensed milk
A pinch of salt
Cut the hulled strawberries in half, then put in a bowl with the sugar and lemon juice, and stir until the fruit is well coated. Cover and leave to steep for at least two hours, and longer, if possible, until the strawberries are sitting in bright red juice. Puree the fruit, leaving a few small chunks if you like⦠then add the cream, condensed milk and salt. Stir well, then chill thoroughly for at least an hour.
Churn the mixture in an ice-cream machine and serve at once."
This is quite similar to the gelato recipe that Housekeeper uses, except that we use regular milk, rather than condensed, and single cream. I dislike the high-fat, high-sugar style, which I find too sweet and sticky for my taste (if I want sweet and sticky I will get baklava). And obviously we use frozen strawberries, either from Thailand or from the local bakery supplies wholesaler. Cheaper than fresh, especially out of season, and just as good for culinary purposes. Plus the good Japanese/Korean/Thai varieties are better eaten fresh anyway.
I try strawberry ice-cream whenever I come across it on a menu, the way I do Apple Crumble, just to see if it's better than mine...
no subject
Date: 2023-08-24 04:10 am (UTC)My family makes our own every summer, but since the recipe involves eggs, it is actually a frozen custard.
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Date: 2023-08-24 12:28 pm (UTC)no subject
Date: 2023-08-24 05:55 am (UTC)no subject
Date: 2023-08-24 12:30 pm (UTC)no subject
Date: 2023-08-24 11:01 am (UTC)no subject
Date: 2023-08-24 12:29 pm (UTC)no subject
Date: 2023-08-25 12:45 pm (UTC)thank you for sharing--will try it! ( If we still have the ice cream maker...)
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Date: 2023-08-26 11:55 am (UTC)no subject
Date: 2023-08-29 08:11 am (UTC)no subject
Date: 2023-08-29 11:35 am (UTC)