Sunday, 16 September 2007

Homemade Strawberry Ice Cream

What to do with all these strawberries that we bought from Prahran Markets? Paul suggested making Strawberry Ice-cream, which sounded like a brilliant idea. But how to mix the strawberries into the ice-cream was the question. Do we pulp the berries & add them? Do we coarsely chop them and run the risk of frozen berry lumps attacking the teeth? Or do we make a strawberry jam & use the jam as flavouring in the ice-cream?
The picture in the previous post should have been a give away – we went with the last idea. Half a kilo of fresh strawberries made into some divine jam. I purposely left it a bit syrupy so that it would combine better with the ice-cream. The higher sugar content of the cooked berries would also help prevent them from freezing into solid lumps.

500g strawberries, cleaned & cut in to quarters
500g castor sugar
6 free range egg yolks
600ml cream (35% milk fat)
40g vanilla sugar


To make the jam: place the berries in a saucepan, add the sugar and cook over a medium heat, until the berries have lost most of their moisture content. The syrup should be nice and thick. A small teaspoon will set when tested on a cold plate.
Be careful not to over cook the berries, as they will end up with a burnt, caramel taste. Pour the jam into sterilized jars & let cool.

To make the ice-cream base: This is a classic Crème Anglaise, place the cream in to a saucepan and heat till it just starts to bubble. Meantime beat the egg yolks and vanilla sugar till light & fluffy. Add the heated cream slowly to the egg mixture whisking crazily to thoroughly combine the two mixtures.
Pour back into the saucepan & return to a low heat stirring constantly till it thickens.
Strain through a fine sieve to a cold bowl & keep stirring to help remove the heat from the mixture. I have also read that you can place the bowl in chilled water to help cool it.
Let the mixture cool to room temperature.
Once cooled, add a few spoonfuls of your fresh strawberry jam, how much depends on your taste buds & your sweet tooth. I used about 100ml of the jam.
Mix thoroughly, cover & leave over night in the fridge.
Next day pour the mixture into an ice-cream churn & churn till it thickens & starts setting. Pour this into a clean container & place into the freezer to set totally.
Serves 4. Needless to say, eat as quickly as possible while its fresh.

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