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The strawberries are here! Over the past few weeks in the greenhouse, out in the fruit cage and in the big netted pots by the back door our strawberry crop has been feeding us big bowls of juicy red Kent strawberries every day.
While most of the crop get served simply, for breakfast or dessert with natural Greek yogurt or homemade vanilla ice cream the other day I did manage to stash some of them away in the freezer to be enjoyed on a hot day in a waffle cone folded into my Mum’s foolproof homemade strawberry ice cream recipe.
Usually if there is not an abundance of home grown fruit at home I make this recipe with those big, cheap trays of strawberries you get in the supermarket in the height of summer. For the best flavour, always buy British and if you can – buy local (I know this is easier said than done for some, where I live in Kent where so much of our fruit is produced, but we should all be doing our best to support our local farmers now more than ever!)
The recipe we’ve adapted from the little booklet that came with our Cusinart Ice Cream and Gelato Maker (ad). It’s an investment piece, but I’d really recomend it if you’re looking for an upgrade. I’ve never had bad results from it, even when experimenting with my own recipes, it does not involve any back and forth to the freezer, and you can set the timer to go off and do something else as it keeps the ice cream frozen all the time it is switched on.
An easy, no egg homemade strawberry ice cream recipe perfect for serving piled high in a waffle cone!
300g (10 oz) strawberries
1 tbsp fresh lemon juice
160ml (2/3 cups) whole milk
150g (5 oz) white granulated sugar
300ml (1 1/4 cups) double (heavy) cream
1 tsp vanilla extract
Hull and roughly chop the strawberries. Combine the strawberry pieces with the lemon juice and 50g (2 oz) of the sugar in a small bowl and leave to macerate in the fridge for two hours.
Using a hand held electric whisk, whisk the rest of the sugar into the milk until all the sugar has dissolved.
Roughly mash the strawberry pieces with a fork before adding them, along with their juices to the milk, along with the double cream and the vanilla extract. Blitz a couple of times with the whisk to make sure everything is combined and leave the mixture to stand in the fridge for at least two hours, but preferably overnight.
Churn the ice cream in your ice cream maker as per the manufacturer instructions. I find this usually takes 40-50 minutes – the ice cream should be just softer than scoopable. Meanwhile, prepare two clean tubs that hold at least 750ml each for the ice cream.
Quickly scoop the ice cream into the two prepared tubs, smoothing the tops over with a spatula so that it is easy to scoop later. Get them in the freezer as fast as you can, and leave them to set for at least two hours before scooping.
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