My new new thing all this summer was making ice cream, with lots of summer fruits and experimenting with other strange flavours. One of the favourite recipes was making Strawberry Ice Cream. The first time I made it was such a lovely surprise as it produces a delightful pink coloured concoction and it was really quick to make too.
This Strawberry Ice Cream recipe is very simple and doesn’t require you to make a custard before hand. I have made it lighter by substituting some of the double cream with fat free yoghurt.
For this recipe, I used my new Cuisinart Ice Cream Deluxe Ice Cream Machine which has a 2 litre capacity. The recipe is enough to make about 1 litre which is enough for about 4 servings. Cuisinart makes the best Kitchen Appliances like their amazing Food Processor which we saw recently at the Food Bloggers Connect Conference.
Before you can use this Ice Cream Machine, you need to freeze the bowl and this takes about 12 hours. When the liquid in the bowl is frozen solid, it will then take about 20 minutes to make the ice cream.
The machine is very simple to use with only one setting. You need to set the machine up with the bowl in place with the lid firmly and turn on the ice cream machine before you pour the ice cream mixture in. If you don’t the mixture might freeze and this will prevent the mixing arm to from moving around. You will know when the ice cream is ready when you hear the machine change speed, it will sound like it is slowing down.
Lighter Strawberry Ice Cream with Cuisinart Ice Cream Deluxe
- 250 ml double cream
- 450-500 g carton of natural yoghurt I used 0% fat Greek Yoghurt
- 450 g Strawberries
- 250 g caster sugar
- 1 tbsp of Vanilla Essence Optional
- 1 tbsp lemon juice
- Place the caster sugar, chopped strawberries and lemon juice together in a bowl and leave for about 15 minutes until the sugar dissolves.
- You can then mash them up or use a hand held blender to puree the strawberries before the next step. This depends if you like larger pieces of strawberries in your ice cream.
- You can take out about 2 tablespoons of strawberries before you blend it to add back a bit of texture.
- You can beat the double cream and fold it into the bowl of blended mixture along with the yoghurt and strawberries which you saved earlier.
- Pour the mixture into an ice cream maker and churn for about 20 - 25 minutes, checking on consistency as you go.
- If it is not frozen enough, you can transfer into a freezer proof container and freeze it for a couple of hours before serving.
- Serve with fresh strawberries or other toppings of your choice.
You can buy Cuisinart Ice Cream Maker
I’ve entered this recipe into the Summer Puds part of Four Season Food