22 January, 2015
Strawberry Ice Cream
Strawberry Ice Cream
Author: Alan Simmons
Ingredients
- 3 punnets ripe strawberries (approx. 750g) discard any fruit that has been bruised.
- 4 tablespoons castor sugar (or to taste)
- 2 egg whites
- 300ml whipped cream
- extra strawberries halved for garnish
Instructions
- Wash and drain strawberries, blotting them with paper towel to remove excess moisture.
- Remove hulls.
- Puree the fruit in a processor or an electric blender or food mill, or mash with a fork.
- Add the sugar and beat well until all the sugar is dissolved.
- In a clean, dry mixing bowl whip the egg whites with a whisk or beater until stiff. (peaks will form when beater is lifted)
- Mix into the strawberry puree, pour into ice cream trays, cover and freeze.
- (If freezing in trays beat mixture well when it's half frozen)
- Fold the cream into the strawberry mixture until thick but not stiff.
- Continue freezing it until mixture is firm.
- To serve up-tumble a few halved strawberries over the ice cream.
- Enjoy!! 🙂