Strawberry ice cream

Name: Strawberry ice cream
Ingredients: 1 kg strawberries; 10 eggs; 700 g granulated sugar; 4 sachets Dr. Oetker vanilla-flavored powdered sugar; 40 g butter; 40 g flour; 500 ml milk; 1000 ml whipping cream

Dessert - Strawberry ice cream by Luiza F. - Recipia

Strawberry ice cream is served firm, after time in the freezer, with the egg cream and whipped cream making it light and airy. The strawberries go in raw, puréed while cold, and the purée is mixed into the sweet cream with egg whites and whipped cream for an ice cream with a straightforward fruit flavor. I choose ripe, fragrant strawberries that are still firm, for a clean-tasting purée. Prep: 35 minutes. Cook: 10 minutes. Rest: 8 hours and 30 minutes. Total time: 9 hours and 15 minutes. Servings: 20. About 410 kcal and 6 g protein per serving.

Ingredients

1 kg strawberries
10 eggs
700 g granulated sugar
4 sachets Dr. Oetker vanilla-flavored powdered sugar
40 g butter
40 g flour
500 ml milk
1000 ml whipping cream

Preparation

1. Blend the cold strawberries for about 5 minutes, then put the purée in the freezer for 2 hours, until it is about half-frozen. 2. Beat the egg whites for 5 minutes, until stiff, and fold in 2 sachets of vanilla-flavored powdered sugar. Heat the milk and 350 g sugar over low heat for 4 minutes, stirring until the sugar dissolves and the milk starts to steam. 3. Whisk the egg yolks with the other 350 g sugar. Slowly pour in the hot milk in a thin stream, whisking quickly. 4. In a saucepan, heat the butter and flour over low heat, then gradually add the hot egg cream. Whisk for 6 minutes, until thickened. 5. Take the saucepan off the heat and quickly fold in a quarter of the egg whites. Leave the cream to cool for 30 minutes, stirring from time to time. 6. Mix the semi-frozen strawberry purée into the cooled cream. Fold in the remaining egg whites and put some love into the mixture. 7. Whip the liquid cream with the other 2 sachets of vanilla-flavored powdered sugar for about 5 minutes, until it holds on the whisk. Gently fold it into the cream. 8. Put the mixture in the freezer for 6 hours, until firm.

Notes

I make it a day before serving and keep it covered in the freezer. For a different flavor, you can purée 1 kg blueberries instead of the strawberries; the mixture contains eggs, dairy and gluten. Serve a scoop alongside coffee or vanilla ice cream, the way other flavors are served alongside the strawberry one. Choose firm fruit with a strong fragrance; very soft berries release more liquid into the purée. An ordinary blender will do, and a wide container gives the mixture room to freeze in a more even layer.