22 January, 2015

Strawberry Ice Cream

Strawberry Ice Cream
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Strawberry Ice Cream
  • 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
  1. Wash and drain strawberries, blotting them with paper towel to remove excess moisture.
  2. Remove hulls.
  3. Puree the fruit in a processor or an electric blender or food mill, or mash with a fork.
  4. Add the sugar and beat well until all the sugar is dissolved.
  5. In a clean, dry mixing bowl whip the egg whites with a whisk or beater until stiff. (peaks will form when beater is lifted)
  6. Mix into the strawberry puree, pour into ice cream trays, cover and freeze.
  7. (If freezing in trays beat mixture well when it's half frozen)
  8. Fold the cream into the strawberry mixture until thick but not stiff.
  9. Continue freezing it until mixture is firm.
  10. To serve up-tumble a few halved strawberries over the ice cream.
  11. Enjoy!! 🙂