For many of us, the thought of ice-cream bring in loads of childhood memories. Back then, it was more like a special treat than a frequent affair. And in summer we used to wait for the kulfi-wala’s cart to arrive to savour those lovely kulfis (Indian popsicles). We never used to make ice-cream at home; only after moving to Singapore, I made the first attempt at home-made ice-cream. I didn’t have an ice-cream maker then but really whipping up every two hours and oh! that excitement and joy will never fade. Well, that’s the past!
One good aspect (and an important one) of blogging is that memories are well-recorded with the recipes we share. And friendships are developed and nurtured to decorate those memories. One such is my camaraderie with Jehanne (The Cooking Doctor). We can talk for hours about family, kids, food, photography, styling and what not! I share her never-ending lure for the creative aspects surrounding food. We have an amazing connect, and she kind of knew what I wanted and surprised with an ice-cream maker for my birthday. For all obvious reasons my excitements knew no boundaries and here I am with the much loved strawberry flavour. A recipe adapted from the recipe booklet which came with the ice-cream maker.
You need –
- Fresh milk – 3/4 cups
- Double cream – 1¼ cup
- Strawberries – 100 grams
- Caster sugar – ½ cup
- Lemon Juice – 1 tablespoon
- Vanilla essence – ½ teaspoon
Freeze you ice cream maker freezer bowl/canister as per instructions.
In a food processor with the chopping blade attached, pulse the strawberries until they are roughly chopped. Remove and transfer to a bowl. Add the lemon juice and 1 tablespoon sugar and leave them to steep and infuse with flavor.
Whisk together the milk and sugar till the sugar has completely dissolved. Stir-in the cream, strawberries (with the juice) and vanilla essence. Cover and freeze the mixture for at least 2 hours.
Turn on the ice cream maker and transfer the mixture into the freezer bowl. Churn the ice cream for about 25-30 minutes or till you get the desired creamy consistency.
Transfer into a airtight freezer safe container and into the freezer to set for 3-4 hours undisturbed. Remove the ice cream from the freezer 5 minutes before you serve so its easy to scoop it out.