Strawberry ice cream
Strawberry – one of the world’s most popular ice cream flavours! My children certainly approve, and when serving this ice cream to them and their friends, I have often noted that other parents present serve themselves some too (sometimes rather discreetly), even if more “adult” flavours are at hand.
While strawberry ice cream perfectly well can be prepared in both the French and the Italian styles, I must confess a certain weakness for using the plain American (Philadelphia-) style when it comes to fresh strawberries. The taste of the berries comes across in a very “natural” way, bringing about nice associations to (admittedly, idealised) images of ice creams of my childhood, and simple, unadulterated nature.
Another major advantage is the speed of preparation – no cooking of the ice cream base means that it can be prepared and put to churning/freezing in almost no time at all.
Strawberry ice cream
(No cooking-American style; yields about 1 litre)
500 ml (2 full cups) cream
250 ml (1 full cup) milk
150 ml (0.6 cup) sugar
250 gram strawberries + about 100 ml (0.4 cup) sugar + juice of 1/2 lemon
Begin with the strawberries: Hull them, slice them up and mix with about 100 ml (0.4 cup) sugar and the juice of 1/2 lemon. Put aside in the refrigerator, preferably for a few hours, shaking up the strawberries-sugar mix a couple of times. You have now macerated the strawberries!
Purée them with a mixer and return the purée to the fridge to (continue to) chill.
Whisk together the cream, the sugar, and the milk. When thoroughly mixed, add the macerated strawberry-purée and blend well.
Freeze in your ice cream machine according to instructions, or go here for instructions on how to make the ice cream without a machine.
The ice cream certainly comes into its very fresh own when eaten almost right away after churning – something that rarely has proved problematic in our household.
Ordinary strawberry ice cream too “childish”? Want something slightly more complex and “adult”?
Adding 1-2 teaspoons of Kirsch will enhance and deepen the natural flavour of the strawberries. Going further away from the “natural” flavour of strawberry, you could also try to add about 1 tablespoon of (high-quality) balsamic vinegar to the strawberries. 1-2 tablespoons of the orange-flavoured liqueurs Grand Marnier or Cointreau would also go well with strawberries.
Even smoother Strawberry ice cream? – add eggs or corn starch
If you would like to increase the smoothness of the ice cream (and increase the stability and storability), the addition of 1-2 eggs/egg yolks to the recipe above would likely do the trick. If you would like to try this, whisk the eggs/yolks together with the sugar, then add that mix to the cream and the milk).
If, for some reason, you would prefer not to use eggs, corn starch also works very nicely in strawberry ice cream, while maintaining the flavour-focus on the strawberries. Please check here for a base recipe to use!
Macerated strawberries – defining elements of this Strawberry ice cream