Strawberry ice cream

                                 STRAWBERRY ICE CREAM RECIPE

INGREDIENTS

1. Heavy whip cream / Amul whip cream – 1 cup chilled
2. Condensed milk – ¾ or 1 cup depending on the sweetness/sourness of the fruit
3. Strawberry puree – 1 cup
4. Milk – 1 cup
5. Strawberry crush or syrup – 1 or 2 tbsp [ optional –   adjust sweetness if adding ]

PREPARATION

1. Wash the strawberries, trim off the leaf part ,hull it and chop it roughly. Blend it  to a fine puree . [ no lumps – strain it through soup strainer , if you want  or use it ]
2. Chill the beaters blade + mixing bowl .

METHOD

Take the chilled cream in the mixing bowl and start beating from slow to high speed.

Beat till it doubles and soft peaks form – 3 to 4 mins . [ don’t over  beat ]

Add the milk + condensed milk and beat for few seconds .

**** HERE – Your base for the icecream is ready ,after this you can add any flavors / juice / pulp for different types of ice creams.

Now add in the strawberry puree + strawberry crush or syrup .

Mix and beat for few seconds till all the ingredients blend together well.

Pour it in a freezer safe container and freeze it for more than 6 – 8 hours or overnight.

****If you want you can beat it again after 4 hrs to avoid crystallization [ it is optional ]

Once frozen, scoop and serve in a bowl or cone.[ keep outside for few seconds for easy scooping ]

Drizzle strawberry sauce /syrup and garnish with strawberry bits while serving .

NOTES

****Once the base for the icecream is ready , you can add any flavors / juice / pulp for different types of ice creams – for 1 cup cream you have to add either 1 cup or ¾  th of juice or pulp .If adding artificial flavours or colours then add ¾  th or 1 cup of milk / water. Reduce the quantity of  milk  if you want the ice cream to be like machine made Softys.

1. If you don’t have a beater use a mixie , time required will be less.
2. Strawberry syrup or crush is added to enhance the colour and taste .
3. You can add few drops of red colour to enhance the colour.
4. There is no chance of ice crystals to form in this recipe.
5. Instead of condensed milk ,we can use ¾ cup powdered sugar.
6. Quantity of condensed milk or sugar depends on the sweetness of the cream and fruit and your taste.
7. Also check whether the whip cream is sweet . Some whip creams have sugar . I have used RICHS GOLD brand .
8. You can also use amul whip cream / tropolite.
9. Don’t over beat the cream else it will crack .
10. You can chill the beater’s blade and mixing bowl for sometime.
11. All the ingredients have to be chilled.
12. Same recipe can be done with other fruits also.
13. Instead of fresh fruit juice or pulp or puree you can use canned juice.

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