Those who have tasted a homemade strawberry ice cream for the first time are generally fascinated. The delicious combination of creamy milk and fresh strawberries surprises the imagination. While the in-store strawberry ice cream can be fun, it’s not what you can get at home.
There is a problem with the use of strawberries. They contain 91% water, which is not ideal when used on ice. The water makes the texture icy and unpleasant. That’s why adding pieces of strawberry might seem like a good idea, but the result is a small ball with a taste that breaks your teeth.
You might start thinking strawberry ice cream is crazy, but don’t put your ice-cream maker right back in the buffet. We have a few tricks up our sleeve to help you make dessert while the neighbors knock on your door.
How to make strawberry ice cream
Concession: A liter. Preparation time : Fifteen minutes. Cooking time: Ten minutes.
- 1 pint of strawberries, bowls
- Lemon juice ½
- 2 tablespoons vodka or similar white spirit.
- 1/2 cup of sugar plus 1/2 cup of sugar, separated
- 2 egg yolks
- 1 teaspoon vanilla
- 1½ Glass of whole milk
- 1¼ cup of cream
- 2 tablespoons skimmed milk powder
- Using a blender, mix half of the strawberries and lemon juice until homogenous and then sieve into a large bowl. Cover the bowl with a packing cloth and let it cool down until needed.
- Chop the remaining strawberries and connect them to the ½ glass of sugar and vodka before you put them in the closed package and let them cool overnight.
- In a small bowl, beat the egg yolks, the vanilla and the remaining sugar until they are light in colour. Never mind.
- Add the milk, cream and powdered milk to the saucepan and whisk until lumps form. Heat until the liquid has boiled and then remove the heat.
- Take the spoon with the milk and pour it slowly into the egg, whistling as fast as possible. Slowly pour the egg yolk into the jar of milk until everything is tidy. Return to the fire and cook until the pudding thickens and the back of the spoon is covered. Do not let the liquid boil, because then the egg yolk may come to the boil.
- Place the base of the pudding in an airtight container and leave it to cool for 2 to 3 hours or overnight.
- When it’s time to make ice cream, beat the pancakes in the pudding until they come together. Pour the ice into the ice and store according to the manufacturer’s instructions. When the ice begins to harden, add the macerated strawberries and keep stirring until the ice has reached a soft consistency. Place the product in an airtight container and freeze for 3 hours or until solidified.
Strawberry season is ideal for ice cream or sorbets.
How to actIce Cream Strawberries
Use of skimmed milk powder
Skimmed milk powder is a useful ingredient for absorbing water from strawberries and milk. This makes it possible to produce more ice cream without adding extra fat.
Grind and macerate the fruit with sugar and alcohol to improve the final taste of the ice cream. This step also lowers the freezing temperature of the ice cream, which results in a better texture of the ice cream. Would you like to add alcohol to your dessert? Leave it to rest and only use sugar.
How to make ice cream without ice
An ice machine makes your life easier and produces an incredible amount of ice. If you don’t have ice cream, take a look at our list of the best ice cream manufacturers currently available. We have spent many hours of research to collect the best products for you in one place.
But if you don’t have it, you can always fill out the recipe. Follow all the steps until mixing begins, then mix the strawberry pieces with the bottom of the ice cream and place in an airtight container.
After 20 minutes, remove the ice cream and mix it with a whisk or fork until smooth, then return to the freezer. Repeat this step every 20-30 minutes until the ice freezes.
Alternative ice cream recipes you might like:
Discover the secret of making the perfect chocolate ice cream.
Learn how to make ice cream from fresh mint chocolate chips.
5 tips to improve your strawberry ice cream
- Use frozen berries if they are out of season; the taste won’t be perfect, but they still make a great frozen dessert.
- The easiest way to make the ice cream richer and denser is to increase the number of yolks. Between four and six is enough, but don’t forget that it improves the taste of the egg.
- To lower the temperature of the pudding before dilution, put it in the freezer for 10 minutes. It thaws faster and provides better ice.
- Before diluting, try adding a little salt to the base of the pudding to enhance the strawberry flavour.
- Organic milk and cream make a much better ice cream.
Organic milk significantly improves the taste of ice cream.
Looks like a lecture:
Learn how to make ice cream at home. Our guide shows you different methods to make the best ice cream.
Thanks to its sweet and creamy taste, strawberry ice cream is my favourite summer dish. It is a universal dessert that can be served with almost anything. If you get flooded with strawberries at the end of the season, can you try making sorbet? It’s the perfect dessert to clean the extra fruit you’re trying so hard to eat.
What are your favourite berries to add to your ice cream? Please let us know in the following remarks.
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