You haven't really tasted strawberry ice cream until you have made it FRESH. The shop bought commercial product doesn't even com...
You haven't really tasted strawberry ice cream until you have made it FRESH. The shop bought commercial product doesn't even come close! Frozen Strawberry's work excellently for this but if you are lucky enough to live in a climate where Strawberry's can be grown try making this about 3/4 of the way through the growing season when you start to get Strawberry's with intense flavour and sweetness. Absolute bliss!
STRAWBERRY YOGHURT ICE CREAM INGREDIENTS
- 500g frozen strawberries (thawed)
- 500ml thickened cream
- 200ml natural yoghurt
- 6 egg yolks
- 1 cup sugar
- 1 tablespoon honey
- 1 teaspoon. vanilla extract
INSTRUCTIONS
- In a glass bowl whisk yolks and sugar vigorously until mixed. Set aside.
- Add the cream to a saucepan and warm over medium heat just until till the first gentle small bubbles appear. Remove from heat and gradually add to the reserved yolk mix. Whisk fast and continuously while adding to ensure a smooth texture.
- Transfer back to saucepan and continue to stir constantly over a medium-low heat until the mixture starts to thicken nicely (7-8 minutes, do not let the mixture boil)
- Remove from heat and strain through a fine mesh sieve into a large bowl. While the mix is still hot add strawberries, yoghurt, honey and vanilla extract and allow to cool, still stirring occasionally to keep mixture smooth and assist in the faster dissipation of heat.
- Once mixture reaches room temperature transfer to fridge to chill for a couple of hours.
- When chilled churn in your ice cream maker as per the instructions for your particular model.
