Strawberry ice cream

Strawberry ice cream

By
From
Encyclopedia of Food and Cookery
Makes
1 litre

Ingredients

Quantity Ingredient
250g strawberries, hulled
310ml cream, lightly whipped
3 egg yolks
165g sugar
natural almond extract

Method

  1. Place strawberries in bowl of a blender or food processor and purée, then fold in whipped cream. Beat egg yolks and sugar until pale and light. Mix in strawberry purée. Add a few drops of almond extract to taste. Pour into container of a sorbetière or metal ice cream trays. Cover and place in freezer.
  2. To freeze, turn freezer to maximum or coldest setting about 1 hour before the mixture is prepared. Place the container of ice cream in the freezer and allow the mixture to semi-freeze.
  3. Transfer the mixture to a mixing bowl, whisk it thoroughly with a rotary or electric mixer, replace it in the ice cream trays, cover with foil and freeze again for 1–4 hours until frozen hard. Store in freezing compartment at normal setting. If liked, the beating process may be repeated when the ice cream is just firming. The time required to freeze ice cream varies greatly according to the freezing compartment and the mixture used.
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