Friday, September 08, 2017

Strawberry Ice Cream Recipe | Eggless Strawberry Ice Cream(without ice cream maker) | Homemade Strawberry Ice Cream | Summer Special Recipes

Finally, we are entering the spring season in Sydney. Supermarkets are loaded with lots of strawberries and to make use of the season, I tried this super creamy strawberry ice cream. It turned out so delicious and we are relishing it even after a week. Strawberry is one of my favourite flavours in almost everything. Though there were many flavours of ice creams in the market, I always end up ordering strawberry ice cream. Making it at home is a dream come true. The preparation is very simple with just 3 ingredients and now, we will see the steps involved in the making. I have already posted Mango Ice cream and Mint Oreo Icecream. Also, check out my other Strawberry recipes that I posted last year:

Strawberry - 500 gm 
Condensed Milk - 400 gm 
Thickend Cream/Heavy Cream/Whipping Cream - 300 ml 
Sugar - 2 tblsp(optional)

1. Soak the strawberries in water and clean it well. Then hull the strawberries(remove the green leafy portion and the white portion). Then roughly chop the strawberries and transfer it to a mixer jar.
2. Puree the strawberries finely. If using sugar, add it while pureeing. In a wide mixing bowl, add the heavy cream, condensed milk and the pureed strawberry.
3. Using an electric hand mixer, whip it well until it is thick and creamy. It takes a minimum of 5 to 7 minutes using an electric beater. If using a whisk, then whip it for a minimum of 15 mins. (You can whip it in a mixie or churn it in an ice cream maker too). 
4. Then transfer it to a freezer safe bowl and freeze it for 2 to 3 hours. After 3 hours, transfer it to a mixer jar and blend it until the ice cream is smooth and creamy. Blending is done to prevent the formation of crystals. You can blend it for 2 to 3 times after each hour. Continue this process for 4 to 5 mins. Then freeze it overnight or freeze it for 8 to 10 hours before you serve.
Serve the yummy and creamy ice cream with any toppings of your choice. I just sprinkled some 100's and 1000's.
Points to remember:
  • Blending the ice cream after every one hour makes the ice cream soft and smooth. It breaks the crystal texture of the ice cream. This is the key trick to get perfect smooth ice cream
  • Reduce or increase the sugar as per the sweetness of the strawberries.
  • If you could not find whipping cream, replace it with normal fresh cream and increase the quantity of sugar.
  • Heavy cream or whipped cream gives a smooth and creamy texture to the ice cream. However, any cream with at least 25% fat is required for this ice cream. 
Warm Regards,
Happy's Cook - Divya

1 comment :

  1. yummy icecream... can't ever say no to icecreams... looks so creamy and rich


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