Strawberry Ice Cream
Ingredients
Directions
Make the syrup
Boil one quart of sugar in two quarts of water for half an hour to make a syrup.
Let the syrup cool to a fairly cold temperature.
Make the ice cream
Mash three boxes (about three quarts) of strawberries until they are broken and mashed rather fine.
Add the cold syrup to the mashed strawberries.
Freeze the mixture, stirring hard for half an hour.
If you make two or three quarts, the cylinder form of the ice cream machine looks very well.
In this case, take out the dasher when the cream is frozen and smooth the cream into shape at the top when packing away; or, press the cream into another mould.
Serve
Serve with whipped cream around the mould.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.
Photo for illustrative purposes only · Contact us to use it
Explore the science
What each ingredient does
- Strawberries (in the method)
- Provide the main flavour and fruit body of the ice cream.
- Sugar
- Sweetens the mixture and lowers its freezing point, keeping it soft and scoopable.
The step that matters
Freeze the mixture, stirring hard for half an hour. Vigorous stirring during freezing breaks up ice crystals, keeping the ice cream smooth and creamy rather than icy. Sugar also lowers the freezing point, so the mix needs to be fully chilled before freezing.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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