Homemade Strawberry Ice Cream – On the Queen of the Garden
How I adore strawberry season! I absolutely love adding this sweetest of fruits to cereal, cakes and salads - strawberries are always a winner. They don't carry the moniker "queen of the garden" for nothing: strawberries aren't just extremely delicious but also stunningly presentable. Despite the name, the strawberry isn't technically a berry, but rather a so-called accessory fruit of a plant belonging to the Rosaceae family.
Strawberries contain a lot of water and are therefore low on calories. They surprisingly boast much more vitamin C than citrus fruits.
I have a preference for chopped strawberries in my morning cereal and I also love them in smoothies, as a jam (the favourite, of course, being my Grandma's homemade strawberry jam), as a topping for cakes and in salads, mixed in with other berries. Even just looking at a crimson, ripe strawberry is a joy.
Strawberries contain potassium, which is particularly important for our muscles and nerves, as well as minerals and antioxidants.
And here is a recipe for homemade strawberry ice cream. I'm still waiting to freeze the fresh strawberries from the local market, so today, you're getting a drawing instead of a photo.
(c) Illustration/Eva Fischer
Homemade Strawberry Ice Cream
Ingredients for an Ice Cream Maker:
- 300g fresh frozen strawberries (you can use different berries, if you like)
- 1 jar whipping cream (or 125ml whipping cream and 125ml milk)
- 2 TBSP icing sugar (or more, if you like it a bit sweeter)
- 1 tsp vanilla sugar
- ½ lemon
Ingredients without an Ice Cream Maker:
- 300g fresh strawberries (not frozen ones)
- ½ jar whipping cream
- 200ml milk
- 150g sugar or icing sugar
- 1 tsp vanilla sugar
- 3 egg yolks
- ½ lemons
Preparation with an Ice Cream Maker:
- Add the frozen berries to the ice cream maker and puree well.
- Sprinkle the icing sugar and vanilla sugar over the mixture.
- Squeeze the lemon and pour the lemon juice into the mixer little by little together with the whipping cream/milk and process until the mass has a creamy consistency.
- Serve the ice cream immediately.
Preparation without an Ice Cream Maker:
- Wash the strawberries and remove the stems. Mix them with 50g of sugar, squeeze the lemon and pour the juice over them. Let them steep for a while.
- Pour the rest of the sugar and vanilla sugar into a bowl and mix with the egg yolk. Warm up the milk (don't let it get too hot) and slowly pour it into the egg and sugar mixture. Let everything simmer briefly over a low heat. Don't let it boil, otherwise the yolk will congeal.
- Now take the mixture from the stove and mix in the whipping cream. Puree the strawberries and fold them in. Mix well.
- Put the mass into a large bowl and let it sit in the freezer for around an hour and a half until the upper layer is starting to freeze. Take the bowl out of the freezer and whisk until creamy. Return to the freezer. Repeat this 2 or 3 times, every 10 minutes.