1) Easy strawberry ice cream
To make an ice cream that doesn't need churning, you need either lots of egg yolks or high milk solids. This year I offer a thrifty and crowd-pleasing condensed milk (concerted milk solids) alternative. Using fewer strawberries gives a paler, creamier ice that still has a good, subtle flavors, while more strawberries equals a bigger strawberry hit.
1) 110-225 grams strawberries
2) Half a lemon or lime
3) 300ml double cream
4) 397grams tin condensed milk
1. Purée the strawberries in a food processor or blender. Rub them through the sieve if you prefer to get rid of the seeds.
2. Squeeze in a few drops of lemon juice.
3. Put the cream and condensed milk in a large bowl and beat with an electric whisk until they are thick and billowing.
4. Fold the strawberry purée and cream mixture together. Taste and add a little more lemon juice if it seems to need it.
5. Scrape into a plastic box, cover and freeze.
2) Fresh strawberry ice cream
Makes about 5 cups
Don't let the unexciting name of the recipe fool you—this ice cream is unusually good.
Active time: 40 min Start to finish: 4 hr
- 1 3/4 cups heavy cream
- 3 (3- by 1-inch) strips fresh lemon zest
- 1/8 teaspoon salt
- 2 large eggs
- 3/4 cup sugar
- 1 lb strawberries (3 cups), trimmed and quartered
- 1 tablespoon fresh lemon juice
Note : a special equipment: an ice-cream maker and an instant-read thermometer
Combine cream, zest, and salt in a heavy saucepan and bring just to a boil. Remove from heat and discard zest.
Whisk eggs with 1/2 cup sugar in a bowl, then add hot cream in a slow stream, whisking. Pour back into saucepan and cook over moderately low heat, stirring constantly, until slightly thickened and an instant-read thermometer registers 170°F (do not let boil).
Immediately pour custard through a fine sieve into a metal bowl, then cool to room temperature, stirring occasionally. Chill, overed, at least until cold, about 2 hours, and up to 1 day.
While custard is chilling, purée strawberries with remaining 1/4 cup sugar and lemon juice in a blender until smooth, then force through fine sieve (to remove seeds) into chilled custard. Stir purée into custard.
Freeze in ice-cream maker, then transfer to an airtight container and put in freezer to harden.
Cooks' notes:• To cool custard quickly after straining, set bowl in a larger bowl of ice and cold water and stir until chilled. • Ice cream keeps 1 week.