Strawberry ice cream

Jordgubbsglass

Strawberry ice cream

Swedes are Europe’s biggest consumers of ice cream. The average Swede gets through a massive 13½ litres (28½ pints) per year. Despite the wide array of flavours available today it is hard to beat a simple strawberry ice cream. This is a lovely version, without any faffing around making a custard. Despite being easy to make the result is a nice soft creamy easy-scoop ice cream. John Duxbury

Summary

Tips

• Use the freshest strawberries you can for the best flavour.
• If you are picking them from your garden it is best to pick them early whilst they are still cool.
• Keep the strawberries in the fridge until you need them. Good ice cream needs cold ingredients, apart from the egg and sugar, to freeze well.

• Use raw (pure) granulated sugar if possible, as it makes better ice cream than any other sugar.

Reminder

This recipe uses raw egg so the ice cream should not be served to anyone who shouldn't eat raw egg.

Ingredients

170 g (6 oz) strawberries (about 1 cup)
2 tbsp   lemon juice
125 g (½ cup) sugar, preferably raw (pure) cane sugar
1   large egg
24 ml (1 cup) whipping cream (heavy cream)
120 ml (½cup) milk

Method

1. Hull and slice the strawberries and then cut them up roughly. Combine the strawberries, lemon juice and about a third of the sugar in a mixing bowl. Give them a good stir, then cover them and refrigerate for at least an hour.

2. Whisk the egg in a mixing bowl until light and fluffy, about 2 minutes.

3. Whisk in the remaining sugar, a little at a time, then continue whisking for another minute until well blended.

4. Add the cream and milk and whisk briefly to blend.

5. Sieve the strawberries, adding the juice to the mixture and retaining the pulp.

6. Whisk the mixture again briefly and then pour it into an ice cream maker with the paddle running.

7. A few minutes before the ice cream is almost set, add the strawberry pulp. (See your ice cream maker’s instruction book for advice on setting times.)

8. Transfer to a tub and keep until required. (Note: this ice cream is soft enough to serve straight from the freezer, but for best results move the tub to a fridge about 15 minutes before required.)

Without an ice cream machine

If you’ve not got an ice cream machine, continue whipping after stage 4 for another 2 or 3 minutes, then transfer to an open ice cream container. Cover the surface of the ice cream with cling film (food wrap) and freeze. After half an hour remove the mixture from the freezer and fork over the mixture thoroughly. Add the strawberry pulp and then re-cover. Continue taking the mixture out of the freezer every half an hour and forking it over until it is thoroughly frozen, which will normally take 2 or 3 hours.

Downloads

  printer version.pdf

  phone & tablet version.pdf

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John Duxbury
Editor and Founder