Thursday, December 11, 2008

Home-made strawberry ice-cream

250 g strawberries
3/4 cup sugar
1 egg (as fresh as possible, I only use eggs that have been laid that day by my own hens)
1 teaspoon vanilla extract
250ml cream
enough milk or plain yoghurt to make up 1 liter in total

Put all ingredients into your food processor or blender and process until smooth.
Refrigerate for one hour.

If you have an ice-cream maker, pour the mixture into your ice-cream maker and process until the mixture reaches the desired consistency.

If you don't have an ice-cream maker, you need to freeze the mixture until it is semi-frozen (usually after a couple of hours), then take it out of the freezer and process it again in your blender before returning your ice-cream to the freezer. You may need to repeat this procedure one more time if the ice-cream becomes too hard.

2 comments:

  1. Do you have enough to make strawberry jam too? I always thought that strawberry plants were best in the second year and it was downhill after that so you had to keep new plants coming along from the runners. It's a long time since I have grown them but they surely are the best. Well maybe raspberries off your own canes are even better.

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