Introduction: Strawberry Ice Cream
This recipe combines two summer favourites of mine, strawberries and ice cream. Nothing beats good, creamy, home made ice cream. Yum!
Step 1: What You'll Need
This recipe is based on the vanilla ice cream in this instructable We have tried a bunch of different basic recipes for ice cream but this is definitely the favourite.
You will need
1.5 dl sugar
2 dl whole milk
3 dl cream
1 vanilla pod
400 g strawberries
Ice cream maker (optional but highly recommended)
You can vary the ratio between cream and milk. A high fat content gives soft ice cream, while lowering the fat content gives harder ice cream.For reference, the cream I use has a 38% fat content and the whole milk has a fat content of 3.5%.
Step 2: Make Strawberry Jam
Chop up the strawberries and put them in a pan with 2-3 dl of sugar.
Boil for a few minutes until the strawberries are soft. Stir all the time so it doesn't burn.
Mash the strawberries. You could use a blender, but then you will get very uniform ice cream with no strawberry pieces in it.
Keep boiling the jam until it is quite thick. The point is to remove most of the water from the berries. This concentrates the flavour and helps prevent ice crystals in the ice cream.
Put the finished jam in a bowl and place it in the fridge.
Step 3: Mix It All
First, split the vanilla pod and scrape out the seeds with the back of the knife. The seeds tend to clump together, and a great way to spread them and get them evenly distributed in the ice cream is to stir them into the dry sugar.
The rest of the vanilla pod can be put in a glass of sugar. If you keep adding vanilla pods, and replace the sugar you use, you will have a steady supply of your own vanilla sugar.
Now you can mix eggs and sugar together, and then add the milk and cream.
If you used cold ingredients, you are now ready for the ice cream maker. If not, cool the mixture in the fridge first.
IMPORTANT: This recipe uses whole eggs, and the mixture is not heated. This means you have to be sure your eggs don't contain salmonella. We are lucky enough to not have this problem in Norway, but sadly salmonella is quite common in eggs around the globe.
Step 4: Freeze It
Pour the ice cream mixture into a running ice cream maker. It is important to have it running before you start pouring, so the first bit doesn't stick to the cooling element in the bottom.
Leave it in the machine until you have soft ice cream. Now is the time to add the strawberry jam. Why don't we add it in the beginning? Well, you could, but I have found it tends to stick to the cooling element in the bottom if you do, as the jam freezes faster than the cream. Now you can choose if you want a marbled ice cream or a uniformly pink one. Just stop the machine whenever you are happy with the mixing.
At this point you can eat the ice cream straight away, or you can put it in a box and store it in the freezer. This ice cream contains quite a lot of fat, so it can not be stored as long as most store bought ice cream. You should eat it within a couple of months (as if a box of home made ice cream ever survived that long).
It is possible to make ice cream without a dedicated machine. You can put the ice cream mix in a container in the freezer and stir frequently. You really have to do it often to keep the ice cream from crystalizing or separating. To be honest I have never produced anything I was happy with without the ice cream maker.
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