Strawberry ice cream recipe

Strawberry

ice cream

Fresh strawberries

500g 

Fresh squeezed orange juice

from 2 medium sized oranges

Sugar syrup 

1 cup (or to taste)

Fresh milk 

200 ml

Whipping cream  

300 ml

Extra strawberries

2, cut into small pieces

Hull the strawberries (remove stems). Place into a blender together with the orange juice and whizz until mixture is smooth. Then and in sugar syrup, fresh milk and cream (if you like your ice cream really creamy, you use 400 ml cream to 100 ml milk instead). Blend until smooth. Pour mixture into the ice cream maker bucket and chill in the fridge for at least an hour or two.

Taste the mixture before proceeding. The strawberries could be sour, so add more sugar syrup if you think it is necessary. Always remember that the mixture needs to be a bit sweeter than what you think is 'just right' –  or it will end up tasting bland. 

With the Cuisineart ice cream maker, the timer is usually set for 1 hour. But if the ingredients are very cold, the time required may be shorter. I usually let the ice cream churn for about 50 minutes. By then the mixture is already creamy and smooth. 5 minutes before turning off the machine, add in the extra strawberries.

Spoon it into individual cups (with covers), or into ice cream trays. Chill at least 1.5 hours before serving.  

When you take the ice cream out to eat, temper it by allowing it to stand for 5 to 10 minutes. This will release the full flavour of the fruit.

Makes 1.5 liters of ice cream