Strawberries....mmmm, can't get enough of them! This summer has been great with a bounty of great tasting strawberries straight from the farm to my kitchen. I gorged on a lot of the berries, made strawberry jam with another lot and still had so much left over. I had to freeze them to keep them from going bad, it will come in handy when strawberries go out of season.
This is another ice-cream you can hand crank at home without a machine.
The mushy ones which I couldn't freeze went into making this strawberry ice-cream. After making Mango ice-cream at home I simply had to try strawberry ice-cream with fresh strawberries.
You will need: Makes about 3 quarts
1 ½ cup Milk
1 ½ tbsp Sugar
1 tbsp Strawberry Custard powder (substitute: Vanilla custard powder)
1 cup sweetened condensed milk
1 cup Fresh strawberry puree (fresh strawberries, washed and pureed)
1 cup Heavy whipping cream
1 tsp Strawberry extract
½ cup chopped frozen strawberries (don’t thaw)
Hand held electric beaters
Mix ½ cup of milk with 1 tbsp custard powder. Bring remaining milk and sugar to a rolling boil on medium heat. Turn down heat and then stir in the custard mix. Stir continuously for 4 minutes till the custard thickens and coats the back of your spoon. Remove from heat and let cool completely.
Meanwhile blend the sweetened condensed milk, strawberry puree, whipping cream and strawberry extract in a medium bowl (which will fit into your freezer)
The procedure to make the ice-cream is similar to the Mango ice-cream (click to see instructions) When you whip the mixture the final time, stir in the chopped frozen strawberry bits. Transfer mix to a plastic container and freeze for 6-8 hours or overnight.