Strawberry Ice Cream And Sorbet

Strawberry Icecream

I've made vanilla ice creams a few times before. This time around since there are loads of freezed strawberries I decided to use them in the ice cream.

The photo is a bit shabby; but the children love and really, really appreciate this home made ice cream. Try it, they'll ask for more -

1 cup sugar (you'll need more sugar below)

3 Tablespoon all purpose flour
1/2 teaspoon salt
4 cups milk
3 eggs
300g strawberry

1/2 cup sugar

1 Tablespoon lemon juice

2 cups of heavy / whipping cream
3 teaspoon vanilla essence
Red color

1. Combine sugar, flour and salt in a small pot.

2. Beat milk and eggs in a bowl until well blended. Add to sugar mixture.
3. Cook over low heat, stirring constantly for about 15 minutes until mixture thickens (do not boil mixture as it will curdle). Remove pot from heat. Cool.
4. Crush strawberries with sugar & lemon juice with potato mash. Add to pot.

5. Stir in cream and vanilla. And the red color.

6. Pour into a pan. Freeze until frozen but still soft, about 3 - 4 hours.

7. Beat at medium speed until smooth but still frozen.

8. Re-freeze until firm. Serve.

Depending on how creamy you want your ice cream or how sweet, you can add more / put less sugar or cream. More or less strawberry. Your call. But go slow on the lemon juice if the strawberries arent sweet.

I added some strawberry filling leftover into the ice cream I made. So I omitted the red color and put in less sugar. It sort of give additional fruity flavor to the ice cream. We like!


Strawberry Sorbet

I also made some strawberry sorbet; which is basically frozen juice, fruit and sugar. Believe me when I say I really, really had lots of strawberries. The sorbet tastes refreshingly fruity; although the kids prefer the ice cream, naturally of course.

You will need :
2 cups orange juice
3 cups of medium strawberries (more or less), hulled (which means throw away the leaves and the top of the core; see pix here)
2 Tablespoon lemon juice
1-1/2 cups sugar (depending on your preference)

This is how ~
1. Blend all ingredients together until smooth.
2. Pour into a pan.
3. Freeze for about 3 - 4 hours.

4. Beat at medium speed until smooth but still frozen.

5. Re-freeze until firm.

To make serving easier, you should let the sorbet sit at room temperature for a few minutes before spooning it. And do watch out as it melts quite easily too.

I like this. But go easy on the sugar; start with less and add more if you want to. I personally think it is a bit sweet. I made this with the boys' assistance. It was a novelty for them (and me actually).

Have fun making this and enjoy!

*****