Strawberry Ice Cream
Ingredients
Directions
Make the strawberry base
Cover the strawberries with sugar and let them sit to form a thick red syrup.
Rub the strawberries through a strainer into the freezer with the syrup and add the water.
Freeze and serve
Freeze without much beating for a crimson ice, adding coloring if necessary.
Reserve a few berries to mix into the ice when serving.
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
- Strawberries
- Provide the main flavor, color and body of the ice.
- Sugar
- Sweetens the ice and draws juice from the berries to form a syrup.
- Water
- Thins the mixture so it freezes into a lighter, less dense ice.
The step that matters
Freeze without much beating. Beating adds air and encourages large ice crystals to form, which makes the ice coarse and icy. Freezing with little agitation keeps the texture smoother.
“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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