Strawberry Ice Cream
Ingredients
Directions
Make the syrup
Boil the sugar in water for 30 minutes to make a syrup.
Let the syrup cool completely.
Mix and freeze
Mash the strawberries until they are broken and finely mashed.
Add the cold syrup to the mashed strawberries.
Freeze the mixture, stirring vigorously for 30 minutes.
Pack and serve
If making 2 or 3 quarts, remove the dasher when frozen and smooth the top before packing.
Alternatively, pack the cream into another mold.
Serve with whipped cream around the mold.
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.
Photo for illustrative purposes only · Contact us to use it
Explore the science
What each ingredient does
- Sugar
- Sweetens the mixture and, dissolved into syrup, helps keep the frozen texture softer.
- Strawberries
- Provide the main flavor and fruit body of the ice cream.
The step that matters
Freeze the mixture, stirring vigorously for 30 minutes. Stirring during freezing breaks up ice crystals as they form and folds in air, giving a smoother, lighter texture instead of a hard, icy one. The syrup must be fully cool first so it does not melt the base or slow 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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