Tuesday, July 23, 2013

Eggless Strawberry Ice Cream



Thanks to my prize winnings from Canadian Lentils, this family is now completely immersed in ice cream making. My first batch of Strawberry Rhubarb Pie Ice Cream was a traditional egg custard based recipe and it was great. Needless, to say, it didn't last very long and it was time to make another batch but me being me, I was procrastinating over flavours for days.

Shack decided he had waited long enough and was going to make ice cream the other night and started puttering around in the kitchen. I was trying not to interfere but when he asked me to go to the basement and get the frozen ice cream bowl from the freezer, I knew there was an information breakdown going on in there. I reminded him that you have to temper the eggs and make the custard, put the bowl over ice to cool it down and then refrigerate it for at least 2 hours before you can even think about actually churning it. It was pretty clear that he wasn't planning on using an actual recipe and was just going to wing something that was going to involve cracking eggs into a bowl of cream and throwing in berries in some form. It was time to risk pissing him off and step in to stop him from making us raw egg salmonella death cream. After a brief domestic scuffle, he found himself an eggless recipe from all recipes that wouldn't require waiting. Together we halved the recipe, tweaked it, birds sang, a rainbow spanned the kitchen and domestic harmony was restored.

I will admit that I was not as supportive as i could have been and had my doubts about the eggless end product. I can't believe how rich and creamy this stuff is and I think it will become a solid, go to quick ice cream formula with endless add ins and flavour combinations and I almost think I might prefer it over the egg custard version.



Eggless Strawberry Ice Cream

adapted from All Recipes

1 cup whipping cream
1 cup 18% cream
1/2 cup sugar
pinch salt
2 cup strawberries


chop up the strawberries into small pieces - if the pieces are too big they get hard and weird after the ice cream is frozen. Toss the berries with 1/4 cup of the sugar and let macerate for at least an hour and even overnight if you can.
When it's time to make the ice cream, puree half of the berries (set aside the other half of chopped strawberries) and mix the pureed berries with the creams, pinch salt and the remaining 1/4 cup of sugar in a bowl. Taste it and add more sugar if your berries weren't sweet enough.
Make according to your ice cream maker's directions.
For my kitchen aid, that means making sure your bowl has been freezing for at least 15 hours before you take it out to make your ice cream. With the machine running on low, pour in the cream mixture and let it process for about 15 minutes. At the 15 minute mark, add in the chopped strawberries and process for about 2 more minutes.
You might have to give the ice cream a good stir after you stop the machine to make sure the chopped berries are mixed in well. You can eat it right away or pack it into a freezer container and waiting a few hours. I kind of like it all soft and fresh out of the ice cream machine myself.



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