Strawberry ice cream
Strawberry icecream. Photo - Richard Jung/Gettyimages.com
The only thing better than fresh strawberries with cream is fresh strawberries churned into ice cream.
One day last summer I visited a friend just as he was feeling a bit overwhelmed with the remarkable success of his strawberry patch. He didn’t quite know what to do with all this bounty and so pressed 10 kilos of the ripe fruit on me.
Of course I protested, but not too loudly, and then gleefully took the loot home. We ate some fresh, turned some into jam and saved most for ice cream. The ice cream was so good friends and relatives demanded I save some to give them for Christmas!
What you need
600ml double cream
Juice of 2 lemons and 2 oranges
300gm caster sugar
What to do
Wash and hull the strawberries.
Put the strawberries, sugar and juices in a food processor and blend to a purée.
Add the cream, process to mix, then pile into an ice cream maker and follow the manufacturer’s instructions.
No ice cream maker? Pour the mixture into a shallow tin or plastic container and put it in the freezer. After 45 minutes or when ice crystals are first appearing on the edges, beat the mixture with a whisk to break up the crystals. You can use a stick blender to do this if you don’t want to use elbow power.
Repeat the mixing, beating or whizzing to break up ice crystals every 30 minutes.
The ice cream will be ready to serve in about two hours.
If you use the no-machine method, eat the ice cream soon, which shouldn’t be a problem. Machine-made ice cream will store for longer without hardening.
3 more ways with strawberries
Quick strawberry jam
Put two punnets of washed, hulled halved strawberries, a cup of sugar and the juice of half a lemon in a saucepan. Bring gradually to the boil, stirring, then let bubble slowly for 8-10 minutes. Store jam in the fridge.
Photo - Susanne Schanz/Gettyimages.com
Strawberry and prosciutto salad
Arrange washed and torn red mignonette, butter lettuce and wild rocket leaves on a platter. Fold thin slices of prosciutto through the leaves, then scatter fresh basil leaves, and halved strawberries over the top. Shake a dressing of olive oil, white wine and honey and drizzle over the salad.
Wash, hull and halve one punnet of strawberries. Chop another punnet and cook down over medium heat, with sugar to taste, until they are soft. Chill. Whip cream with sugar and vanilla. Fold the cooked strawberries loosely through the cream, adding broken meringue pieces and the fresh halved strawberries. Serve in a glass.
About this articleDate: 03 March 2015 Author: Linda Ross & Robin Powell
Phone: 1300 133 100
Quote your membership number