Strawberry Swirl Ice cream


My friends’ birthday was coming up and as I sifted through the things that would make a really great birthday present I came across the perfect gift – ice cream. Who wouldn’t be glad to receive a whole tub of creamy goodness just for them to enjoy? Hopefully your’re not part of that 5% that doesn’t like ice cream, but for the rest of us it’s probably a God send.

Strawberry Swirl Ice cream
Serves 5
Delicious home-made strawberry ice-cream. With only fresh ingredients.
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Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
For the ice cream
  1. 200g sugar
  2. 2 eggs
  3. 2 tsp vanilla essence
  4. 300ml cream
  5. 900ml milk
For the sauce
  1. 100g strawberries
  2. 100g sugar
For the ice cream (without the use of an ice cream machine)
  1. Place the sugar in the blender and grind until finely milled.
  2. Add the eggs and vanilla, blend thoroughly.
  3. Pour 400ml milk and 300ml cream, pulse 3 times.
  4. Empty the mixture into a refrigerator appropriate container.
  5. Add the remaining milk and stir it in.
  6. Refrigerate the ice cream for 6 hours, checking in every 30min to stir it.
For the ice cream (with the use of an ice cream machine)
  1. Place two caps of alcohol into the bowl of the machine.
  2. Insert the removable bowl along with the attachments.
  3. Press the cooling button to start the cooling process.
  4. Place the sugar in the blender and grind until finely milled.
  5. Add the eggs and vanilla, blend thoroughly.
  6. Pour 400ml milk and 300ml cream, pulse 3 times.
  7. Empty the mixture into the machine and press the 'stirring' button.
  8. Add the remaining milk and add the lid.
  9. For the sauce - place sugar and strawberries in a saucepan.
  10. Allow the sugar to extract the juice from the strawberries, which dissolves the sugar.
  11. Then put on a slow heat and bring to the boil.
  12. When the bubbles change from big to small, the sauce is ready.
  13. Let it cool completely before using.
Notes
  1. Avoid pulsing the mixture continuously when the cream is added, the resulting product is usually butter.
  2. The longer the egg mixture is blended the creamier the mixture will be.
  3. Do not cook the sauce too quickly or it will become toffee (soft crack) or hard crack.
LoveCooking http://lovecooking.co.za/
strawberry ice-cream sThis recipe came about when my Dad was going through his annual jam-making phase. The star of the show is our ground-fresh  strawberry sauce and it’s the easiest part.

 

 

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