Fresh Strawberry Ice Cream - Cuisinart ICE30BCU User Manual

Fresh Strawberry Ice Cream

Serves 6-8
600g fresh ripe strawberries, stemmed and sliced
4 tbsp freshly squeezed lemon juice
330g granulated sugar
330ml milk
600ml double cream
1½ tsp vanilla extract
ß In a small bowl, combine the strawberries with the lemon juice and 110g of the sugar. Stir gently and leave
to stand in the juices for 2 hours. Strain the berries, reserving juices. Mash or purée half the berries.
ß Pour the milk and remaining sugar into a medium bowl and whisk until the sugar has dissolved. Stir in the
cream, reserved strawberry juice and vanilla, cover and chill if time allows.
ß Turn the appliance on, pour the mixture into the freezer bowl and leave the ice cream to churn, 20-25 minutes.
ß 5 minutes before mixing is completed, add the reserved sliced strawberries and allow them to mix in
completely.
ß This will produce a soft ice cream. For a firm ice cream, transfer to an air tight container and place in the
freezer for 2 hours.
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.
Variations:
Fresh Peach Ice Cream: Add 600g chopped fresh peaches through the lid during the last 5 minutes of
mixing.
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