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Summer Strawberries ice cream

Tweaking an old favourite recipe of mine, this summery strawberry ice cream is easy to make. The base is classic Philadelphia-style (no eggs, just fresh dairy) and the result is marvellously tasty!


  • about 250 gram fresh strawberries
  • 150 ml (2/3 cup) sugar alternatively, 100 ml sugar and 50 ml xylitol - a k a birch sugar
  • 350 ml (1 2/5 cup) cream (35 % fat, but preferably higher. I used 40 %)
  • 250 ml (1 cup) whole milk
  • 100 ml (about 2/5 cup) crème fraîche
  • juice of 1/2 lemon or lime
  • optional: 1/2-1 tablespoon Kirsch, or a neutral hard liquor like vodka


  • Rinse, hull and slice the strawberries. Put them in a bowl.
  • Pour over the sugar and the citrus juice. Shake well and set aside to macerate for at least half an hour or longer.
  • When the strawberries are ready, purée them with a mixer (If you are in no hurry, put the mix in the fridge to chill for an hour or more).
  • Whip the cream relatively firmly, then blend in the crème fraîche.
  • Mix together the strawberry purée, the cream-crème fraîche mix and the milk.
  • If using, add the kirsch/hard liquor to the base.
  • Churn in your ice cream machine (or still-freeze using your household freezer).
  • Enjoy - while the ice cream remains nice also after some time in the freezer, I personally think that it is at its very best freshly churned!