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27
EN
FRESH STRAWBERRY ICE CREAM
Makes eight half-cup servings.
Ingredients
250 g or 1 pint fresh ripe strawberries, stemmed and sliced
3/2 tablespoons freshly squeezed lemon juice
1/2 cup sugar, divided
1 cup whole milk
1 cups heavy cream
1 teaspoon pure vanilla extract
Preparation
In a small bowl, combine the strawberries with the lemon juice and 1/2 cup of the
sugar; stir gently and allow to the strawberries to macerate in the juices for 2 hours.
In a medium bowl, use a hand mixer or a whisk to combine the milk,and granulated
sugar until the sugar is dissolved, about 1 – 2 minutes on low speed. Stir in the heavy
cream plus any accumulated juices from the strawberries and vanilla. Turn the machine
on, pour mixture into freezer bowl through ingredient spout and let mix until thickened,
about 30 – 40 minutes. Add the sliced strawberries during the last 5 minutes of freezing.
Note: this ice cream will have a “natural” appearance of very pale pink; if a deeper
pink is desired, sparingly add drops of red food coloring until desired color is achieved.
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