During Easter my daughters spend a few days in Melbourne with their Langford Grandparents and their Aunty Hazel. Hazel is a great cook, without exception. Hazel sent the girls back on the plane with a container of chocolate ice cream that she had made. It was Awesome!!! So light and moussy and chocolately.
This is the basic custard minus vanilla and the pureed and strained ripe strawberries that were then reduced on a high heat with castor sugar. They’re both going in the fridge overnight to be cool enough to churn tomorrow. I’ll take some pictures when it’s churning and again when I serve it tomorrow night for dessert.
Here’s the recipe which can be found in the Sunbeam Gelateria Automatic Ice-Cream Maker Instruction Booklet. I have adjusted the instructions from part 6 which gave instructions on how to use the Gelateria specifically to a generalised instruction.
Strawberry Ice Cream
Makes approx 1 litre
1 quantity of basic vanilla ice cream #2 (recipe to come)
500g strawberries, hulled
1/2 cup (55.) caster sugar
1. Follow steps 1-7 for basic vanilla ice-cream #2.
Add strawberry mixture in step 6.
Omit vanilla bean in basic vanilla ice cream #2 recipe.
2. To make strawberry mixture process strawberries in a food processor until smooth. Press mixture through a fine sieve; discard seeds.
3. Place stawberry puree and extra sugar in a saucepan and stir over a low heat until the sugar has dissolved. Increase heat and boil, stirring occasionally for about 8 minutes or until the mixture has reduced to 1 cup. Transfer to a heatproof bowl or jug; chill for several hours.
Once custard is cold; stir through strawberry mixture and chill until ready to churn.
Basic Vanilla Ice-Cream #2
(Makes pprox 800ml)
1 cup (250ml) milk
1 cup (250ml) thickened cream
1 vanilla bean (omit if making strawberry) (Vanila bean can be substituted with 2 tsp of vanilla essence)
4 egg yolks
1/2 cup (110g) caster sugar
1. Combine milk and cream in a saucepan. Split vanilla bean in half lengthways. Scrape out the seeds and add the pod and the seeds to the saucepan. Bring the mixture to simmering point over low heat being very careful to not allow the mixture to boil, then curdle.
2. Whisk egg yolks and sugar together for 3-4 minutes, until light and creamy.
3. Gradually whisk in hot milk mixture into yolk mixture until well combined.
4. Return the mixture into a clean saucepan and cook, stirring constantly with a wooden spoon, over low heat until mixture thickens and coats the back of the spoon. Do not allow mixture to boil or it will curdle.
5. Transfer mixture to a bowl and remove vanilla pod. Allow to cool before placing in the fridge to chill for several hours
6. Add strawberry mixture to custard mixture and mix through evenly. Add the mixture to your machine and follow manufacturers instructions.
If you try the recipe please come back and let me know how it went and what ice cream machine/method you used to churn.
Happy ice cream eating!