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.
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This is Swathi ( Dr. Ambujom Saraswathy Ph.D) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. All the recipes you see here are created by me and approved after taste-test by my family.