Ingredients with Measurements:
- 2 cups fresh strawberries, hulled and chopped
- 1 cup heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Special equipment needed:
- Ice cream maker
- Blender or food processor
Step-by-step instructions:
1. In a blender or food processor, puree the strawberries until smooth.
2. In a medium saucepan, combine the heavy cream, whole milk, sugar, vanilla extract, and salt. Cook over medium heat, stirring occasionally, until the sugar has dissolved and the mixture is hot but not boiling.
3. Remove the saucepan from the heat and stir in the strawberry puree.
4. Transfer the mixture to a large bowl and let it cool to room temperature.
5. Cover the bowl with plastic wrap and refrigerate for at least 2 hours or overnight.
6. Once the mixture is chilled, pour it into an ice cream maker and churn according to the manufacturer's instructions.
7. Transfer the ice cream to a freezer-safe container and freeze for at least 4 hours or until firm.
Time:
Preparation time: 15 minutes
Cooking time: 10 minutes
Chilling time: 2 hours or overnight
Freezing time: 4 hours
Temperature:
Cooking temperature: Medium heat
Freezing temperature: 0°F (-18°C)
Serving size:
This recipe makes about 1 quart of ice cream, which serves 4-6 people.
Nutritional information:
Calories: 330
Fat: 19g
Saturated Fat: 12g
Cholesterol: 71mg
Sodium: 116mg
Carbohydrates: 38g
Fiber: 1g
Sugar: 36g
Protein: 3g
Substitutions for ingredients:
- You can use frozen strawberries instead of fresh ones.
- You can use half-and-half instead of heavy cream and whole milk.
- You can use a sugar substitute like Stevia or Splenda instead of granulated sugar.
Variations:
- Add chopped nuts or chocolate chips to the ice cream mixture before freezing.
- Use different fruits like raspberries, blueberries, or peaches instead of strawberries.
- Add a tablespoon of lemon juice to the mixture for a tangy twist.
Tips and tricks:
- Make sure the ice cream mixture is completely chilled before churning it in the ice cream maker.
- Don't overfill the ice cream maker with the mixture, as it will expand as it freezes.
- To prevent ice crystals from forming, cover the ice cream with plastic wrap before freezing it.
Storage instructions:
Store the ice cream in an airtight container in the freezer for up to 2 weeks.
Reheating instructions:
Let the ice cream sit at room temperature for a few minutes before scooping it.
Presentation ideas:
Serve the ice cream in a bowl or cone and top it with fresh strawberries or whipped cream.
Garnishes:
Fresh strawberries, whipped cream, chocolate chips, chopped nuts.
Pairings:
Serve the ice cream with a slice of pound cake or shortbread cookies.
Suggested side dishes:
Fresh fruit salad or a green salad.
Troubleshooting advice:
- If the ice cream is too hard, let it sit at room temperature for a few minutes before scooping it.
- If the ice cream is too soft, freeze it for a few more hours.
Food safety advice:
- Make sure to wash the strawberries thoroughly before using them.
- Keep the ice cream mixture and the finished ice cream cold at all times to prevent bacterial growth.
Food history:
Ice cream has been around for centuries, with the first recorded recipe dating back to the 4th century BC in Persia.
Flavor profiles:
This strawberry ice cream is sweet, creamy, and fruity.
Serving suggestions:
Serve the ice cream as a dessert after a summer barbecue or picnic.
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Taste: Sweet, Creamy, Fruity, Tangy, Refreshing