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FRE
SH STRAWBERRY ICE CREAM
167
g fresh ripe strawberries, stemmed and sliced
35g freshly squeezed lemon juice
76g sugar, divided
160g whole milk
160g heavy cream
0.6 teaspoon pure vanilla extract
In a small bowl, combine the strawberries with the lemon juice and
76g of the sugar; stir gently and allow 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. 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 mix it until thickened, about 30 – 40 minutes.
Add the sliced strawberries during the last 5 minutes of freezing.
FRESH LEMON SORBET
235g sugar
280g water
80g freshly squeezed lemon juice
0.5 tablespoon finely chopped lemon zest
Combine the sugar and water in a medium saucepan and bring it to
a boil over medium-high heat. Reduce heat to low and simmer
without stirring until the sugar dissolves, about 3 – 5
minutes. Cool it completely. This is called a simple syrup, and
could be made ahead in larger quantities to have on hand for
making fresh lemon sorbet. Keep it refrigerated until ready to use.
When cool, add the lemon juice and zest; stir to combine. Turn the
machine on, pour the lemon mixture into freezer bowl through
ingredient spout and mix until thickened, about 50 – 60 minutes.
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