Strawberry Ice Cream
Ingredients
Directions
Prepare the strawberries
Sprinkle 1 cup of sugar over 1 quart of berries. Mash to a pulp; let stand until sugar is dissolved.
Press through fine sieve until nothing remains but seeds.
Make the ice cream
Add the juice to 2 pints of cream, which has been scalded and cooled.
Add sugar to make it quite sweet.
Freeze.
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
- Cream
- Provides fat and richness, giving the frozen ice cream a smooth, creamy texture.
- Strawberries (in the method)
- Supply the main flavour and acidity, along with juice that sweetens and colours the cream base.
- Sugar (in the method)
- Sweetens the base and dissolves into the berry juice, and also lowers the freezing point for a softer texture.
The step that matters
Let the sugar dissolve into the berries. Mashing the berries with sugar and letting them stand draws out juice and dissolves the sugar, so the sweetness is evenly spread and the berry flavour is strong before it meets the cream.
“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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