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Wednesday, November 16, 2011

Strawberry Ice Cream

                 Wow making this Strawberry Ice Cream is taking ice cream making into a whole new ball game; if you are into sweet & slightly sour, you should make this as the taste was awesome; a right balance of sweet & slightly sour & the chopped strawberry bits gave another texture. When I learnt this 8 years ago, I made a note to do this. The only "flaw" is that there is quite a bit of work involved.  Trimming off the leaves from the strawberries, washing & cutting them into small pieces & I like to remove a little of the hard white parts from the strawberries & then making the strawberry coulis & to make this ice cream, you need to make a Cre'me Anglaise which is a custard base & the Strawberry Sauce & these two has to be cooled completely & then put in the fridge until they are real cold; 3 - 4 hours

                   For any of my Muslim friends & visitors, if you are unaware, Kirsh is a Cherry liqueur, so omit same.

                 So let's start first with making the Strawberry sauce.

                 STEP 1 - Strawberry Sauce

                 500 gm                   Srawberry
                   40 gm                   Castor Sugar
                     1 Tablespoon      Raspberry/Strawberry Compound
                     1 Tablespoon      Kirsh, opt

                  Method for Strawberry Sauce
  1. Trim off the leaves from the strawberries.  Wash & then wipe dry.  Cut into small pieces, removing some of the inner white parts.
  2. Place srawerry pieces into a saucepan with the 40 gm of castor sugar & cook over medium low heat, stirring from time to time for 10 minutes until mixture starts to thicken.  Remove from fire & pour into another bowl. If you are using Kirsh, add now, stir to incorporate same then add the Raspberry compound, stir then let it cool to room temperature.  Cling wrap & place in fridge for a couple of hours till it is real cold.
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                 STEP 2 - Ingredients for Cre'me Anglaise

                 250 ml                 UHT Milk
                     1 teasp           Vanilla Extract
                     5                      Egg Yolks
                   70 gm                 Castor Sugar

               *250 ml                 *cold Whipping Cream

                   Method for Cre'me Anglaise
  1. Whisk manually the Egg Yolks & Castor Sugar till thick & pale.
  2. On Medium Low fire bring the UHT Milk to Almost boiling point [*make sure you dont over boil till you can see quite alot of small bubbles at the sides].
  3. Wait for 3 minutes then gradually pour some hot milk into the beaten egg yolks while stirring then pour in the rest of the hot milk still stirring.
  4. STRAIN this mixture into Another bowl & then place it over a pan of simmering water on MEDIUM Low fire, stirring constantly till it thickens enough to coat the back of a Metal spoon for 3 - 5 minutes.  Dip a Metal spoon & draw a line at the back of the spoon & if you can get a "clean" line, your custard is done.  Make sure you dont over boil as the eggs will then curdle & you wont have a smooth consistency.
  5. Remove from fire & immediately place it in a pot of ice cold water in order to stop cooking process.
  6. Place a grease proof paper/white plastic sheet directly on top of the custard & once it is room temperature, place in the fridge for a couple of hours for it to cool.
  7. Add the cold Whipping Cream to the cold custard, stir to incorporate then add the cold Strawberry Sauce.
  8. Affix the ice cream maker.  Switch on the ice cream maker & once you see *that the paddle is move steady [& Not wobbly] pour the custard through the opening & churn in the ice cream maker according to manufacturer's instructions.
  9. Use a wooden spoon [so you dont scratch the ice cream maker] & transfer ice cream to a tupperware then store in freezer for 2 - 3 hours.


                                         Diced Strawberry & the 40 gm Castor Sugar


                                                 Adding the Raspberry Compound to the Strawberry Sauce

                                          Beaten egg YOLKS & Castor Sugar.  See the yellow bits on the side, that is why you need to Strain the mixture AFTER the hot milk


                                        Placing a plastic sheet OR grease proof paper directly on top of the egg custard, to stop skin formation & after it is room temperature, put it in the FRIDGE for a couple of hours to make it really cold


                              On the left is the cold egg custard; on the right is the Cold whipping cream

                                         Adding the cold custard to the cold whipping cream




                                           Adding the cold Strawberry Sauce, then stirring same.  It is preferable to put all these in a measuring jug so that you can pour it through the opening of the opening of the ice cream maker



                                           I made a Banana Split, the Strawberry Ice Cream are at the back & the front, is my Coffee & Chocolate Ice Cream, scattered some toasted almond nibs & the long brown ones are the remainder of my Chocolate Ganache made which Chocolate couvertures.

                        See my Coffee & Chocolate Ice Cream for more important notes. Traallllaa yr ice cream is ready to be eaten. Till my next post, xoxo, Ophelia

2 comments:

Gratitude said...

Nothing like a few scoops of simple vanilla, choc or strawberry flavoured (better still in the presence of those fresh succulent ones) to make anybody's day! ^^
Just learnt that the easiest ice cream to make is just mashed bananas left to freeze. ;)
+Ant+

Ophelia said...

Yes to that ice cream would make most ppl happy. Haha Ant my beloved father in law also like to put a Whole Orange & Banana in the freezer as he likes to eat it cold. The problem was he always forgets about it and they then become rock Orange and banana :)