Strawberry ice cream

Name: Strawberry ice cream - Fabia E.
Ingredients: 600 ml liquid cream; 600 g strawberries; 250 g sugar; a little lemon juice

Dessert - Strawberry ice cream by Fabia E. - Recipia

Homemade strawberry ice cream, made with just a few ingredients and no complicated steps. The strawberries are turned into a liquid puree, and the whipped cream gives the dessert a creamy texture. This was the first ice cream recipe I made at home, and I loved the strawberry flavor so much that I repeated it. The taste is different from store-bought ice cream, especially due to the fresh fruit. Quick Info Total time: not specified; preparation includes a few hours for chilling the cream and the time needed for freezing. Preparation time: not specified exactly. Cooking time: not applicable. Servings: unspecified. Difficulty: easy. Recipe type: cold dessert, homemade strawberry ice cream. Ingredients 600 ml liquid cream 600 g strawberries 250 g sugar A little lemon juice For serving: Strawberry pieces Mint leaves Preparation method 1. Wash the strawberries with the leaves still attached. Only after washing, remove the leaves and the green part of each fruit. This way, the strawberries are not cleaned before washing. 2. Put the cleaned strawberries in a blender and blend until you get a smooth liquid. The puree should not have large pieces of fruit. 3. Keep the liquid cream in the freezer for a few hours before whipping it. It needs to be very cold for it to whip up easier. 4. Whip the cold cream with a mixer until it thickens and gains consistency. 5. Add a few drops of lemon juice, then gradually add the sugar. Continue mixing while adding the sugar so that it incorporates into the cream. 6. Gradually pour the strawberry puree over the cream. This time, mix using a spoon, with gentle up-and-down motions, just like when folding egg whites into a sponge cake. Mix carefully to keep the cream as airy as possible. 7. Pour the mixture into molds and place them in the freezer. Leave the ice cream there until it is frozen and ready to be served. 8. Serve the ice cream with pieces of strawberries and mint leaves. Why I make this recipe often It’s a simple recipe for when you have fresh strawberries and want to use them in a cold dessert. It doesn’t involve cooking the fruit, and the flavor remains clear, with a strong strawberry aroma. The whipped cream makes the mixture creamier, and the sugar is adjusted in the mix during preparation, without any complicated steps. Tips and variations Tips Strawberries should be washed before removing the leaves. This is the first important step of the recipe and must be followed before blending. The cream must be kept in the freezer for a few hours before whipping. If it’s cold, it whips better and can be incorporated more easily with the strawberry puree. Sugar should be added gradually, not all at once. This way, it mixes better into the whipped cream. After adding the strawberry puree, do not use the mixer anymore. Mix slowly with a spoon, up and down, to maintain the cream's consistency as best as possible. Lemon juice is used in small amounts. The recipe only mentions a few drops, not an exact quantity. Substitutions The recipe is built around four main ingredients: liquid cream, strawberries, sugar, and a little lemon juice. No substitutions are specified for any of them, so to maintain the taste and texture of the recipe, it’s best to use them exactly in this combination. Variations No variations are indicated in the basic recipe. The dish can be left simple, with the strawberry flavor, or it can be garnished when served with pieces of fruit and mint, as recommended in the recipe. Serving ideas Serve the ice cream with fresh pieces of strawberries and a few mint leaves. These are added at the end, directly on top of the ice cream portion. The fruits can remain simply cut, without being turned into another sauce or dish. Frequently asked questions How long should the cream be kept in the freezer? The recipe states "a few hours," without an exact number. The important thing is that the cream is very cold before mixing so that it can be whipped and firm up. How long should the ice cream stay in the freezer? The exact time is not mentioned. The mixture is poured into molds and left in the freezer until it is frozen and ready to be served. Can cream at room temperature be used? This is not recommended for this recipe. The cream is kept in the freezer for a few hours specifically to be very cold before mixing and to firm up properly. Why is the strawberry puree incorporated with a spoon? The strawberry puree is added gradually and mixed with gentle up-and-down motions, like with sponge cake. This way, the whipped cream is not aggressively mixed after it has gained its consistency. What can it be served with? The ice cream is served with pieces of strawberries and mint leaves. These are the indicated decorative and serving elements for the recipe. Nutritional values The values below are estimates and depend on the type of liquid cream used. The approximate calculation assumes an unsweetened liquid cream with about 30% fat, taking into account all ingredients in the mixture. For the entire amount, the estimate is approximately 2,900-3,000 kcal, 195-200 g fat, 315-325 g carbohydrates, and approximately 14-16 g protein. Per 100 g of ice cream, the approximate values are: About 200 kcal 13-14 g fat 21-23 g carbohydrates About 1 g protein These figures may not be exact as the fat percentage of the cream is not specified, nor is the number of servings. Sugar primarily contributes to the total carbohydrate count, while cream contributes to the fat and calorie count. Storage and reheating The ice cream is stored in the freezer, in the molds it was poured into, until serving. The recipe does not provide an exact storage term, so it is preferable to consume it while it retains its texture and strawberry flavor well. It is not reheated. If it is too hard to serve immediately, it can be left at room temperature for a while before consumption, without being heated.

Strawberry ice cream

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