Angie’s Strawberry Ice Cream (245 calories per serve)


I bought an ice cream maker recently – a Cuisinart with compressor (because who has that much space in the freezer for a bowl??). Since then, I have been experimenting with at least one flavour a week. I quickly realised that I liked the egg-free, no-cook varieties better because I can make an ice cream, ready to eat, within an hour. It’s as instant as one could get without buying from a store. But also because I didn’t like the ‘egginess’ of the custard based ones. Usually it’s not a problem as I love custards but there was just something with the custard ice creams that got to me.

This strawberry ice cream makes about 1.5L depending on how long you churn it for. I usually store 1L in the freezer and eat the 500ml of ice cream right away as a soft serve. It tastes sweeter as a soft serve though.

Ingredients
170g caster sugar
300ml full cream milk (no skimping!)
600ml thickened cream
2 tsp vanilla essence
pinch of salt flakes
250g strawberries, blitzed (the finer the better!)

I like to turn on my ice cream machine while I make the mix to get it started on cooling the bowl down.

In a bowl, mix together the caster sugar and milk until the sugar has been dissolved.

Stir in the thickened cream, add the vanilla essence and salt flakes.

Fold in the strawberries and add straight into the ice cream machine and let it churn until the right consistency is reached. This usually takes me about 30 minutes.

You can eat it right away with a soft serve consistency (but it tastes quite sweet!) or you can freeze it for 4 hours and have a much firmer consistency. I like to freeze mine overnight to really get that frozen ice cream texture.

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