Homemade strawberry ice cream
I'll bring you more ice cream recipes: water-based, cream-based and sugar-free ice creams.
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Ingredients
Ice cream base
- 300 g strawberry
- 4 dl cream 30%
- 5 dl milk
- 6 db egg yolk
- 115 g honey
- 25 g a quarter of sweetener (or 100 g sugar)
- 2 teaspoon beetroot flap
- 1/2 lemon juice
- 2 handful fresh basil (can be omitted)
+
- 120 g strawberry darabolva
Instructions
- If you are using an ice cream machine, you should put the container in the freezer for 24-48 hours.
- Start heating the milk, cream, honey, sweetener in a saucepan at 40-45 degrees.
- Beat the egg yolks with a whisk and then reduce to heat. Using two ladles, add the warm milk mixture to the eggs, then pour this into the bowl with the milk mixture. Heat the mixture to about 80 degrees.
- Blend the strawberries with the lemon juice and basil.
- Add the blended strawberry mixture to the bowl with the milk ice cream base. If the colour is not right, I naturally coloured it with beetroot powder. Once heated, let cool completely and then refrigerate for 1-2 hours, but it's best to let the flavors meld overnight.
- Remove the ice cream container from the freezer, turn it on and pour in the ice cream base. I used Ankarsum's ice cream maker head unit, so I poured 5 dl of ice cream base into the container and let the machine work for 35 minutes. Halfway through I added chopped strawberries. I received a very tasty ice cream free of colouring and other additives. You should try it too!
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