I am happy that the cold days of the winter are behind us and we can finally enjoy the beautiful days of spring. Here sunny days are coming up and I enjoy the slight breeze touching the hair like giving a warm hug. Fresh, juicy strawberries and blueberries are also getting to be available in the stores. However blueberries are still expensive; but my princess does not care about the price and wants it all the time. I was planning to make a homemade strawberry ice cream for a long time, but was not sure, whether I want to go eggless or with egg based custard.
I checked with my friend Suja of Kitchencornertryit, and she told me she made strawberry ice cream without egg. So I decided to give it try. I check lots of recipes on internet and learned lot of tips which came in real handy. Since strawberry has its natural moisture content ( around 92%) , first wash the strawberry and dry them for 30 minutes in a kitchen towel. Next chop them into pieces and add little sugar and lemon juice and let it set aside for 2 hours to get macerated well. Then puree them in a blender, if you want you can keep little bites of macerated strawberries aside which you can put it into ice cream during your final churning. My kids don’t like frozen strawberries, as it become hard while freezing.They always throw them out when we buy strawberry ice cream from store, so I skipped adding them. I added only puree to make this ice cream, I got a bright pink color to ice cream without adding any food color to it, so I am very happy about that.
If you want creamy rich strawberry ice cream uses heavy cream and half and half rather than milk. I added vanilla bean; it gave a nice balance to strawberry flavor without overpowering it. First boil half and half with vanilla bean paste and bean with sugar. Then once it cools down add heavy cream and strawberry puree. Mix everything well and set aside for overnight in refrigerator and next morning make ice cream with your ice cream maker’s instructions. If you can’t get hold of vanilla bean, add little vanilla extract to ice cream mixture.
Even if you are custard based ice cream lover you will love it. Delicious, my kids love to core. I think I never buy strawberry ice cream from the store any more.
Here is the recipe
Serves: 1 .5 quart
- 21/2 cups / 340g strawberries hulled, washed and chopped
- 3/14 cup/ 150g sugar
- 1 1emon
- 1 cup heavy cream
- 1 cup half and half *
- 1 vanilla bean*
- * if you can't find half and half: you can make 1 cup of half and half by mixing ½ cup heavy cream and ½ cup milk
- * if you can't find vanilla bean substitute with ½ teaspoon of vanilla extract add during final mixing .
- First wash and hull the strawberries and let it dry in kitchen towel for 30 minutes.
- In a bowl add chopped strawberries, ¼ cup sugar and 1 lemon juice and set aside for 2 hours to get them fully macerated.
- Once it macerated blend them into puree and set aside.
- In a medium bowl heat half and half with vanilla bean paste and vanilla bean until it starts to boil.
- Switch off and set aside for cooling. To this add heavy cream and strawberry puree and mix everything and chill the mixture for about at least 2 hours or overnight. I gave overnight chilling
- Next morning remove the vanilla bean from the mixture( wash and dry and use it in your sugar bottle you will get vanilla sugar) .Make ice cream according to manufactures instructions.
- First freeze a baking dish while you are preparing the ice cream mixture. Pour mixture into frozen baking dish, freeze for 45 minutes. Take it out, break up frozen bits with whisk or spatula. Repeat this process at 30 minute intervals until it’s nearly impossible to break apart anymore. Scoop into Tupperware containers and place in freezer until ready to serve.
- Enjoy rosy ice cream.
I am linking this delicious strawberry ice cream to Hearth and Soul blog hop hosted here.