Love the lumps.
I've been experimenting with many ice-cream recipes for a forthcoming dinner party and I'm convinced this one is the winner.
I'm not a great fan of sickly sweet ice-cream, this recipe is more like a creamy sorbet. I think this is a nicer way to make an ice cream to suit everyones tastes. Squeezy chocolate sauce, honey or golden syrup can be drizzled over the ice-cream for those sweeter of tooth.
The maximum volume of my ice-cream maker Cuisinart Professional ice cream maker is 1.5 litres, which seems to fairly common. This recipe makes more than this, but any leftover ice cream can be popped into a Lock and Lock box and frozen immediately. Just remove it from the freezer an hour before you want to serve it.
- 460 g fresh strawberries
- 600 ml single cream
- 500 ml Greek yogurt
- 40 ml freshly squeezed lemon juice
- 100 g caster sugar
- Scant ½ teaspoon of vanilla extract
- Remove the stems (peduncle) from the strawberries and trim and discard any white unripe parts.
- Add the strawberries and the remaining ingredients to a food processor with a metal blade and blend to your desired consistency.
- Pour unto your ice-cream maker and follow your manufacturer's instructions. For mine it's just needs to run for one hour.
- Pour any leftover mixture into a Lock and Lock style box and freeze.
To my palate, this tastes like a creamy sorbet as it has a fresh lemony tang.
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