I made an awesome orange-strawberry sorbet the other day, not documented but hopeful, although it was icy. I was surprised, since it had added an abundant amount of orange zest and Grand Marnier liqueur and a reasonable amount of pulp. Every frozen concoction goes through the exercise of texture, so-called mouth feel (not my favorite expression). So, with another abundance of strawberries, I went in the opposite direction, to ice cream.
I haven’t made strawberry ice cream, or for that matter, any ice cream, in ages. So, looking back through records, I see gelatin base, the addition of egg yolks, and just cream and fruit. This time I went back to the gelatin. You can tell it’s there but it’s not intrusive like those gummy additives in commercial ice cream. This is good, believe me.
Strawberry Ice Cream
1 ½ pts strawberries
1 ½ tsp gelatin
¼ c cool water
1 ½ c heavy cream, divided into ½ c and 1 c measures
¾ c granulated sugar
Clean and hull the strawberries. Cut them in half if large and buzz them in a food processor until coarsely chopped. Dissolve the gelatin in the water. Bring ½ c of cream to the scalding point (just before it boils) and combine it with the gelatin. Add the sugar and stir to dissolve. Let cool slightly and add the remaining cream and the strawberries. Chill thoroughly and process in an ice cream maker according to the manufacturer’s directions. Makes about 1 quart.
Leave a Reply