During a recent lunch with my mother I asked her to guess what my favourite fruit was. That was a bit of a cheat as I like almost all fruits, except papaya, kiwi fruit, guava and dragon fruit.
When I was growing up in Malaysia I was captivated by the strawberries grown in Cameron Highlands, and for a very long time strawberries were my favourite fruit. Thanks to globalisation we are spoiled for choice these days in Kuala Lumpur’s main supermarkets. I had my fill of American cherries and Thai mangoes during my recent trip.
Here in the UK, the strawberry season is in full swing. It is worth waiting until July for home-grown varieties, as earlier ones from Spain taste of nothing. I had some sweet and fragrant ones delivered this morning and instead of eating them I decided to make my favourite strawberry ice cream.
This is the 10th year I have been writing on my blog, and some of the oldest recipes need updating. Not so much the content themselves, but a huge cache of photos have disappeared due to a recent server problem. I thought it would be good to write the recipes down again with today’s date, add some new photos, then leave the original post in whatever state it is in.
The original post, dated 24 July 2014 is here. An identical recipe using Korean black vinegar is here. It is the addition of balsamic vinegar that draws out and enhances the flavour of the strawberries. The following recipe makes enough ice cream for 8 – 10 people, with 2 small scoops or 1 regular scoop per person.
For the Ice Cream:
450g fresh strawberries (hulled weight)
150g caster sugar
1 tablespoon (15 g) balsamic vinegar
150 ml whipping cream (36% fat content)
OR
75 g single + 75 g double cream
Fresh strawberries, raspberries and blueberries to serve
How to Make:
Wash and hull the strawberries. Dry them thoroughly with kitchen paper then put them in a food processor or blender with the sugar and balsamic vinegar. Blend until the ingredients have combined to a smooth puree. If using a Thermomix, this takes 15 seconds / speed 6.
Pour the puree into a plastic jug, cover and refrigerate for 2-3 hours. The sugar and vinegar will bring out the flavour of the fruit.
When ready, combine the strawberry puree and cream and either still-freeze (see below) or start the ice-cream machine, following the manufacturer’s instructions.
Leave to churn until the ice cream has the consistency of softly whipped cream.
Quickly scrape into plastic freezer boxes and cover with waxed or greaseproof paper and a lid.
Finally label, then freeze. Freeze for 1 hour or until just firm enough to serve. If stored longer and frozen solid, allow about 20 minutes in the fridge to soften sufficiently to serve.
For still-freezing:
Pour the chilled mixture into a strong plastic container to a depth of 4 cm. Cover with a lid and put in the coldest part of the freezer.
Check after 1-1 ½ hours; the mixture should have frozen to a firm ring of ice around the sides and base of the box, with a soft slush in the centre.
Beat the mixture for few seconds until it forms a uniform slush. Return to the freezer.
Repeat the process at least twice at intervals of 1-1 ½ hours.
After the third beating freeze for a further 30-60 minutes.
Transfer to the main body of the fridge about 20 minutes before serving.
Serve the strawberries with seasonal fruits: raspberries, blueberries, cherries or even peaches and nectarines
Preparing the ice cream mix: blending the strawberries, adding the cream and then mixing altogether before churning in the ice cream machine
This recipe is take from Ices: The Definitive Guide by Caroline Liddell and Robin Weir. First published (in paperback) in 1995, this is now out of print but used copies are available through Amazon.