Strawberry ice cream is the most easily obtained at the restaurant or supermarket a nearby. Strawberry is very easily obtained at the market or grocery so we can make ice cream at home. In the service this ice cream can be combined with other ice cream like chocolate or vanilla ice cream. For the topping we can use almonds, chocolate bars, or fresh fruit pieces. With light flavor syrup or chocolate syrup poured over ice cream which will certainly enhanced the dishes.
Ingredients of strawberry ice cream
1 cup heavy (whipping) cream
½ cup half-and-half or milk
3 large egg yolks
¾ cup sugar, divided
2½ cups (about 1¼ pounds) fresh strawberries, hulled
1 tablespoon freshly squeezed lemon juice
How to make strawberry ice cream
Prepare a big bowl or pan of ice water.
In the top of a double boiler, heat the cream and half-and-half over simmering water until steaming. In a bowl, whisk the egg yolks until blended, then whisk in ½ cup of the sugar. Whisk in about half of the hot cream, and pour the yolk mixture into the pan of cream. Stir and cook over simmering water till the custard coats the back of a silicone spatula or spoon, about ten minutes. Immediately place the custard pan within the ice bath and stir the custard often until it cools to temperature.
Meanwhile, in a bowl, mash the strawberries with a potato masher, sprinkle with the remaining ¼ cup sugar and the juice, and let stand until the sugar dissolves. Stir into the custard and transfer to a container. Cover and refrigerate till completely chilled, about three hours.
Freeze in an ice cream maker in step with the manufacturer’s directions. Transfer to a container, cover, and freeze till firm, about two hours.
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