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 whole milk
600ml double cream
1½ tsp vanilla extract
Ensure the freezer bowl is completely frozen. (see page 9)
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In a small bowl, combine the strawberries with the lemon juice and 110g of the
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sugar. Stir gently and leave to stand in the juices for 2 hours. Strain the strawberries,
reserving juices. Mash or purée half the strawberries.
Pour the milk and remaining sugar into a medium bowl and whisk until the sugar has
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dissolved. Stir in the cream, reserved strawberry juice and vanilla extract, cover and
chill if time allows.
Turn the appliance on, pour the mixture into the freezer bowl and leave the ice cream to
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churn for 20-25 minutes.
5 minutes before mixing is complete, add the reserved sliced strawberries and allow
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them to mix in completely.
This will produce a soft ice cream. For a firm ice cream, transfer to an air tight
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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.
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