adventures in ice cream making: strawberry

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recipe: strawberry ice cream made with fresh strawberries, 10% cream and cornstarch (no eggs)

(click on image for larger view and more photos of making strawberry ice cream)

lime ice cream When we first got custody of The Ice Cream Maker, Ontario strawberries were in season and wonderful. Strawberry ice cream has always been a favourite of mine and so, naturally, one of the first flavours of ice cream we made was strawberry.

The first batch looked great. And it was pretty good… but it didn’t really taste like strawberry ice cream. T didn’t crush the strawberries, thinking that finding big pieces of strawberry would be a wonderful flavour burst. I thought that was a brilliant idea.

Unfortunately, all that happened was the strawberry chunks froze solid, rendering them virtually flavourless and the final result was strawberry coloured vanilla(ish) ice cream that had a vague hint of strawberry flavour.

(click on image for more photos of making strawberry ice cream)

lime ice cream For the second batch, T really crushed the strawberries. That ice cream was quite intensely flavoured with strawberry. It was much more satisfying. But it still had a tendency to be on the shardy side. By the time we had gone through the second batch of strawberry ice cream, Ontario strawberries were no longer available so we moved on to trying different flavours. When we get our own ice cream maker, we’ll have to try making strawberry again!

Here is what T did to make strawberry ice cream:

T’s Strawberry Ice Cream

Strawberry mixture:

  • 1 basket (about 3-4 c) ripe strawberries
  • Juice of ½ lemon
  • ½ c sugar

Cream mixture:

  • 4 Tbsp cornstarch
  • 1 liter half and half cream (10% butterfat)
  • 1 c sugar

Preparation

  1. Clean strawberries, add ½ c sugar and place in a sauce pan. Cook until juice is rendered. (There will be a lot of juice.)
  2. **This is important** Separate the juice from the fruit and set the fruit aside in a bowl.
  3. Reduce the juice to a thick syrup. Stir the reserved strawberries into the reduced juice. Mash well. The consistency should be like loose strawberry jam.
  4. Remove from heat and set aside. Allow to cool completely. (Let the refrigerator be your friend.)
  5. Directly after putting the strawberries aside to cool, mix cornstarch with a little of the cream and set aside.
  6. Bring the remaining cream and sugar to a boil.
  7. Whisk in the cornstarch and cream mixture into the hot cream and remove just as it comes back to the boil. Let it cool completely before proceeding.
  8. Mix the cooled strawberry mixture and the cooled cream together and separate into two equal portions for two batches of ice cream.
  9. Put one batch in the fridge. Add the other batch to the ice cream maker, it should fill the ice cream maker container to just under half full. Churn for 30 to 40 minutes until the mixture is the consistency of stiff soft ice cream. Pour contents into a container and freeze. Continue in the same manner with the second batch.

This yields enough ice cream to almost fill two 750 ml yogurt containers.

I suspect that using commercially frozen strawberries would work pretty well for this. When we get our own ice cream maker, we’ll have to do a test to see if my theory is correct…

Stay tuned for the next installment, caramel!! Here are the previous installments of the summer of ice cream:

 

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