Strawberries and Cream Ice Cream
- Serves:
- 8
- Ready in:
- 30 to 60 mins
Ingredients
- 525g fresh strawberries (with a good full flavour)
- 150g to 200g icing sugar (depending on the sweetness of the strawberries)
- 275ml whipping cream
Method
- 1
Wash and hull the strawberries then purée them in a blender or food processor. Add 175g icing sugar and process until smooth. Taste and add additional icing sugar if required.
- 2
Pour whipping cream into a large mixing bowl and beat using an electric hand mixer or rotary whisk until the cream forms soft peaks. Fold the strawberry purée into the whipped cream until well combined. Cover and chill in a refrigerator for at least 12 hours.
- 3
Pour the chilled mixture into the ice cream maker and churn for about 20 minutes. The ice cream will have a soft consistency. If desired, put the ice cream in a sealed container and place in the freezer to firm up.
PER SERVING: 13.6g FAT (Excluding extras)
Strawberries and Cream Ice Cream was taken from COOK VEGETARIAN
Download Cook Vegetarian now! Available on your Newsstand...
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- 525g fresh strawberries (with a good full flavour)
- 150g to 200g icing sugar (depending on the sweetness of the strawberries)
- 275ml whipping cream
- 1
Wash and hull the strawberries then purée them in a blender or food processor. Add 175g icing sugar and process until smooth. Taste and add additional icing sugar if required.
- 2
Pour whipping cream into a large mixing bowl and beat using an electric hand mixer or rotary whisk until the cream forms soft peaks. Fold the strawberry purée into the whipped cream until well combined. Cover and chill in a refrigerator for at least 12 hours.
- 3
Pour the chilled mixture into the ice cream maker and churn for about 20 minutes. The ice cream will have a soft consistency. If desired, put the ice cream in a sealed container and place in the freezer to firm up.
PER SERVING: 13.6g FAT (Excluding extras)
Strawberries and Cream Ice Cream was taken from Cook Vegetarian
DOWNLOAD COOK VEGETARIAN NOW! AVAILABLE ON YOUR NEWSSTAND...
