Strawberry Icecream homemade !

Don’t get carried away reading the title of this post and start thinking “This girl usually promises easy recipes or tasty she expects me to do an ice cream?” 😉 I first tried this out when I glanced on Nigella Lawson’s book..and ever since, it has become my favorites !

Now, all you need is a food processor and few of these ingredients –

500gms strawberries

200 gms castor sugar (depends on the sweetness of strawberries)

500ml full-fat milk

500ml double cream

10 egg yolks

vanilla essence or a vanilla pod

about 1.5 to 2 tsp lemon juice

Lets get going then !

1. Chop strawberries coarsely, put them in a bowl and sprinkle about 2 tablespoons of sugar and leave it aside.

2. Now pour the double cream and milk in a heavy, bottomed cookware, add the vanilla, if its a pod, split it open length wise and add

3. In a large bowl whisk the egg yolks and the remaining sugar until thick and pale yellow. Take the vanilla pod out of the milk and cream; pour, whisking the warm liquid over the yolks. Put the pan back on the heat with the cream, milk, egg and sugar mixture and stir the custard until it thickens, then take it off the heat and pour it into a bowl to cool.

4. Puree the strawberries in a processor, and when the custard is cool, fold in the lemon juice and strawberry puree (just mix the lemon juice n strawberry puree in one direction only- folding)

5. You can either freeze the ice cream in an ice-cream maker, or in a plastic tub in the freezer. If you do the latter you should whip it out every hour for 3 hours as it freezes and give it a good beating, either with an electric whisk, by hand or in the processer. That gets rid of any ice crystals that form and that make the ice cream crunchy rather than smooth.



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