Specifications

16
Fresh Strawberry Ice Cream
Serves 6-8
600g fresh ripe strawberries, stemmed and sliced
4 tbsp freshly squeezed lemon juice
330g granulated sugar
330ml whole milk
600ml double cream
1½ tsp vanilla extract
n Ensure the freezer bowl is completely frozen. (see page 9)
n In a small bowl, combine the strawberries with the lemon juice and 110g of the
sugar. Stir gently and leave to stand in the juices for 2 hours. Strain the strawberries,
reserving juices. Mash or purée half the strawberries.
n Pour the milk and remaining sugar into a medium bowl and whisk until the sugar has
dissolved. Stir in the cream, reserved strawberry juice and vanilla extract, cover and
chill if time allows.
n Turn the appliance on, pour the mixture into the freezer bowl and leave the ice cream to
churn for 20-25 minutes.
n 5 minutes before mixing is complete, add the reserved sliced strawberries and allow
them to mix in completely.
n This will produce a soft ice cream. For a firm ice cream, transfer to an air tight
container and place in the freezer for 2 hours.
N.B. This ice cream will have a “natural” appearance of very pale pink. If a deeper pink
is required, add a few drops of red food colouring until the desired colour is achieved.