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Recipe Guide
FRESH STRAWBERRY ICE CREAM
Makes eight 1/2-cup servings.
250g or 1 pint fresh ripe strawberries, stemmed and sliced
3/2 tablespoons freshly squeezed lemon juice
1/2 cup sugar, divided
1 cup whole milk
1 cup heavy cream
1 teaspoon pure vanilla extract
In a small bowl, combine the strawberries with the lemon
juice and 1/2 cup of the sugar; stir gently and allow to the
strawberries to macerate in the juices for 2 hours.
In a medium bowl, use a hand mixer or a whisk to combine
the milk ,and granulated sugar until the sugar is dissolved,
about 1 – 2 minutes on low speed. Stir in the heavy cream
plus any accumulated juices from the strawberries and va-
nilla. Turn the machine on, pour mixture into freezer bowl
through ingredient spout and let mix until thickened, about
30 – 40 minutes. Add the sliced strawberries during the last
5 minutes of freezing.
Note:
this ice cream will have a “natural” appearance of very
pale pink; if a deeper pink is desired, sparingly add drops of
red food coloring until desired color is achieved.
Nutritional analysis per serving:
Calories 222 (61% from fat). / carb. 17g. / pro 3g. / fat 15g. / chol. 57mg.
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