Strawberry Ice Cream - Cuisinart ICE100BCU User Manual

Strawberry Ice Cream

300g fresh strawberries, stemmed & sliced
1 tbsp lemon juice
160ml full fat milk
150g granulated sugar
300ml double cream
1 tsp vanilla extract
In a small bowl combine the strawberries, lemon juice and 50g of the sugar. Stir gently
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and leave to stand in the fridge for 2 hours. Strain the strawberries, reserving juices.
Mash or puree half of the strawberries and add to the reserved juices, leaving the
remaining strawberries aside.
Pour the milk and the remaining sugar into a medium bowl and whisk until the sugar
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has dissolved. Stir in the cream, mashed strawberries and vanilla. Cover and refrigerate
for at least 2 hours, preferably overnight.
With the ice cream paddle fitted, whisk the mixture and pour into the ice cream
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maker. Cover with lid.
Turn appliance on and set the timer for 40 to 50 minutes. Five minutes before ice
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cream is complete, remove lid and add the reserved strawberries. Replace lid and allow
to mix in completely.
To produce a firmer ice cream churn in the ice cream maker for longer.
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Serve or store in an airtight container in the freezer.
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N.B. This ice cream will have a "natural" appearance of very pale pink. If a deeper pink is
required, add a few drops of red food colouring until the desired colour is achieved.
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