One Step No-Machine Fresh Strawberry Ice Cream Recipe - Cooking Index
One Step No-Machine Fresh Strawberry Ice Cream Recipe - Cooking Index
| 1/2 cup | 99g / 3.5oz | Sugar |
| 1/2 cup | 164g / 5.8oz | Light corn syrup |
| 1 cup | 237ml | Heavy cream - well chilled |
| 2 cups | 474ml | Fresh strawberries |
| 4 | Egg whites |
Combine sugar and corn syrup in small bowl. Set aside. Chill a medium bowl and pour in heavy cream. using an electric mixer at Low speed, beat cream until it holds a soft shape. Cover cream and refrigerate. Wash and hull berries. Put a handful into blender. Blend, adding more through the top to make 1 1/2 cups puree. Beat sugar syrup vigorously with spoon. In large mixer bowl, beat egg whites until soft peaks form. At medium speed, add sugar syrup, a little at a time. Beat on high until a shiny meringue holds stiff peaks.
THE STIFFER, THE BETTER. With rubber spatula, gently, but firmly fold in strawberry puree. Next fold in beaten cream. Pour into 1/2 gallon lidded plastic container and freeze overnight. Keeps for 6-8 months in freezer. Variation 1: Peach Ice Cream: Replace strawberries with 2 cups fresh, peeled peaches in small chunks. Use 1 tbsp. less sugar. Can also use nectarines. Variation 2: Black Cherry Ice Cream: Replace strawberries with 2 cups fresh, pitted ripe black cherries. Variation 3: Blueberry Ice Cream: Use 2 cups well-washed fresh blueberries for strawberries. Blackberries, or raspberries can also be used. Variation 4: Honey Apricot Ice Cream: Replace strawberries with 2 cups fresh, peeled, pitted apricot chunks, reduce sugar/corn syrup to 1/4 cup each. Add 2 T. honey.
IN ANY RECIPE YOU CAN REPLACE 1/2 OF THE SUGAR WITH HONEY.
NOTES : Variation included: Peach or Nectarine, Black Cherry, Blueberry, Raspberry, Blackberry or Honey-Apricot Ice Creams.
Source:
R. Banghart
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.