Friday, June 24, 2016

Homemade Strawberry Ice Cream

In the summer months when the mercury rises, nothing beats the heat and humidity as much as ice cream does. During my childhood days, while coming back from school, I would have at least one stick of ice cream on my way. Growing up, as I became more figure conscious, I started giving ice creams a deliberate miss to keep the intake of extra calories at bay. However, the love of ice cream is not lost yet, as I run out to buy ice creams drawn by the catchy jingle played in the cart of the ice cream vendor who visits our complex almost every afternoon to sell ice creams. My son, who just turned two, has developed a fondness, just like his mother, for ice cream, and whenever we take him out in the scorching afternoon of the ongoing summer, he gulps one whole ice cream down leaving me agape with surprise given the amount of troubles he otherwise gives me while feeding him. 

Due to our last weekend visit to the strawberry farm, we have a few pounds of strawberries in the refrigerator. Though I am up to preparing all the delicacies imaginable with the strawberries, one item that is a special favorite of mine is the homemade strawberry ice cream. I love homemade ice creams, because they are fresh and free from any unknown chemical or preservatives added to the store bought ice creams. Another advantage of preparing ice cream at home is one can control the amount of sugar added to the ice creams and thus make it of reduced calories. I for one added sugar substitute Truvia in my ice cream. 

If you love the recipe of Homemade Strawberry Ice Cream, please don't forget to check out other cool recipes of strawberries on my page,

Strawberry and Cream

Strawberry Sponge Cake

Strawberry Cheesecake

Ingredients (for 1.5 quartz)

1 pound strawberries (chopped)

2 large eggs

1 cup sugar 

1 1/2 cups of heavy cream

1/2 cup milk

1 tsp vanilla essence

3 tbsp slivered almonds


1) Puree strawberries in a mixer grinder. Refrigerate for 1 hour. 

2) In a mixing bowl, whip eggs until light and fluffy for 2 minutes. 

3) Pour in sugar and vanilla essence. Combine well. 

4) Add whipping cream, milk and pureed strawberries. Gently stir in until everything is combined nicely. 

5) Add the mixture into an ice cream maker and follow the instructions suggested by the manufacturer.

6) 5 minutes before switching off the ice cream maker, mix in the slivered almonds. 

(Note: I used the ice cream of Cuisinart. It prepares ice cream in less than 25 minutes. I mixed the almonds 5 minutes before I turned the machine off. 

Also, if you don't want to add sugar to the ice cream, you may add your favorite sugar substitute. I used Truvia.) 

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