Very Berry Strawberry Ice Cream

I call this ice cream “Very Berry Strawberry” because it is bursting with fresh strawberries, and with only five ingredients, you really can’t beat this treat!

I first made the recipe that follows about four years ago for some friends of mine. It is my adaptation of a recipe for Mango Ice Cream from The Essential Asian Cookbook. Please visit my Resources page for more information on the original recipe. The cookbook was a wedding gift from one of my dearest friends and has the most wonderful recipes and pictures. Every time I try one of the recipes, I think of her.

The original recipe calls for mango nectar, but I prefer the taste of strawberries so I usually use strawberry nectar. I have also made a delicious banana version. Flavored fruit nectars can be found in cans in the ethnic foods section of the grocery store.

Very Berry Strawberry Ice Cream

Serves 6.

Ingredients:

17 strawberries, halved

½ cup caster sugar (see Directions)

3 tablespoons strawberry nectar, plus a splash for strawberry puree

sprinkling of ground cinnamon

1 cup whipping cream

Materials:

food processor

electric mixer

large plastic food storage container with cover

Directions:

If needed, use your food processor before beginning the recipe to blend white granulated sugar into caster sugar, a superfine version of sugar. Blend for a few minutes until you have a very fine, dusty consistency.

Begin by blending the strawberries into a puree in the food processor. I added a splash of strawberry nectar to help the fruit “move” in the food processor.

Next, transfer the strawberry mixture to a large bowl and add the caster sugar, 3 tablespoons of strawberry nectar and a sprinkling of ground cinnamon. Mix well, until the sugar is well-blended and dissolved.

Using an electric mixer, beat 1 cup of whipping cream until stiff peaks form. Then, very gently, fold the whipped cream into the strawberry mixture, until well incorporated.

Place the strawberry ice cream in a plastic food storage container with a cover and freeze for 1½ to 2 hours, or until the ice cream is half-frozen. Remove the ice cream from the freezer and process until smooth, about 1 minute.

Transfer ice cream back to the plastic container and allow the mixture to freeze completely. (I have always left it in the freezer overnight.)

When you are ready to serve, allow the ice cream to thaw for a few minutes at room temperature before scooping it out into serving dishes.

The original recipe says that frozen or canned fruit may be substituted for fresh fruit. I personally would only substitute frozen fruit if fresh fruit is not available.

Variations: This recipe is great, because it is so easy to customize with any of your favorite fruit flavors. I bet peach would be awesome! Perhaps it will be a future blog topic…

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