Cuisinart ICE31U, Manual

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16
Fresh Strawberry Ice Cream
280g fresh strawberries, stemmed
&
sliced
1tbsp lemon juice
150ml full fat milk
135g granulated sugar
280ml double cream
1 tsp vanilla extract
n Combine the strawberries, lemon juice and 45g of the sugar into a small bowl. Stir
gently and leave to stand in the fridge for 2 hrs. Strain the berries, reserving the
liquid. Add half the berries to the reserved liquid keeping the remaining berries aside.
n Pour the milk and the remaining sugar into a medium bowl and whisk until the sugar
has dissolved. Stir in the cream, the strawberries in reserved liquid and vanilla.
n
Cover and place in the fridge for at least 2 hours or overnight.
n
Once the ice cream mixture is chilled gently whisk.
n
Assemble the paddle holder of the of Dessert Maker with the ice cream paddle. Place
in the freezer bowl and turn the unit on. While the unit is running, pour the mixture
into the freezer bowl. Allow to churn until thickened, about 15 to 20 minutes.
n
Approximately 5 minutes before the end of churning, pour in the remaining
strawberries and continue to churn.
n The ice cream will have a soft creamy texture. If a firmer consistency is desired,
transfer the ice cream to an airtight container and place in the freezer for about 2
hours.
Hints & tips
The churning times are a guide only. When adding the fresh strawberries watch to see
when the ice cream is thickening and the churning process has almost stopped. Add the
ingredients in time to allow them to be fully incorporated.