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Strawberry Ice Cream
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Strawberry Ice Cream
Among all my recipes, this is the most requested one, because this ice cream is absolutely delicious. Beyond that, it has only 3 ingredients, is very simple to do and does not require any ice-cream maker.
Ingredients
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1 2/3 cup |
strawberries |
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260 g |
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1/2 cup |
strawberry jam |
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125 mL |
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1 cup |
whipping cream 35% |
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250 mL |
Before you start
A blender and a mixer will be very useful for this recipe.
Method
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Prepare the mould by lining it with aluminum foil. Let some foil protrude over the edge to help
unmould the ice cream «block» when ready.
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Hull the strawberries, halve them lengthwise, then put them in a blender.
Add the strawberry jam and mix at maximum speed until a smooth consistency is obtained. Transfer the mixture to a large bowl and set aside.
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In another bowl, using an electric mixer, whip the cream until stiff peaks form. Add the whipped cream to the large bowl and fold it into the strawberry mixture
using a spatula.
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Pour the cream-strawberry mixture into the prepared mould. Wrap it with aluminum foil and freeze for at least 6 hours or overnight.
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About 20-30 min before you are ready to serve, unmold the whole ice cream onto a plate and let it sit for a while at room temperature to allow the ice cream to be softer and tastier when serving. Alternatively, cut out the slices and put them onto individual plates. Return any unused part back into the freezer and let the individual slices sit in the refrigerator for a while (not at room temperature since they will melt faster than the whole block). If desired, you may garnish the ice cream with a few berries.
Remarks
The ice cream may be kept in the freezer up to 3 months.
Claims
- Low :
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Sodium
- Source of :
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Folacin, Vitamin A, Vitamin C
More info
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Nutrition Facts Table
Nutrition Facts
per 1 serving (70g)
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Amount
% DV*
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* DV = Daily Value
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Calories
130
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Fat
9 g
14 %
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Saturated 5 g
+ Trans 0 g
27 %
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Cholesterol
30 mg
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Sodium
15 mg
1 %
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Carbohydrate
13 g
4 %
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Fibre
1 g
2 %
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Sugars
12 g
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Protein
1 g
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Vitamin A
10 %
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Vitamin C
25 %
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Calcium
2 %
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Iron
2 %
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More info
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