Strawberry Ice-cream

I made ice-cream again over the week-end. It's strawberry ice-cream this time as I managed to purchase 500g of ripen fruit. Every Friday evening at a building near my office (and where I would park my car as well), a local fruit supplier would set up a few tables at the foyer and sell their fresh and dried fruits. And usually it's slightly cheaper than at the local supermarkets.


I suggest you use ripen strawberries for this ice-cream, so as to get the best possible strawberry flavour. This is a light, creamy and non-custard based ice-cream. It is utterly delicious! This recipe makes slightly more than a litre tub.

Also don't despair if you don't have an ice-cream maker, you can still make this by hand. It just takes a little bit longer.

Strawberry Ice-cream

Ingredients:

450g strawberries, hulled
Juice of half a lemon, or to taste
150g sieved icing sugar
300ml double or thickened cream

Variations (which you could add):

1-2 Tbsp freshly chopped mint or
1-2 tsp freshly ground black pepper

Method:

1) Puree the strawberries in a blender or food processor, then turn them into a bowl and season with the lemon juice and sugar to taste. Add the mint or black pepper, if used.

2) Stir in the cream.

3) Transfer mixture to your ice-cream machine and freeze-churn according to the manufacturer’s instructions.

4) If you are making this by hand, skip (3). Instead put the mixture into the freezer for about 2 to 3 hours until ice forms at the edges of the mixture. Remove and give the mixture a few whisk. Then place it back into the freezer and repeat this process for another two more times. Finally freeze the mixture overnight before consuming.