Strawberry cream ice cream recipe
Are you looking for a delicious strawberry cream ice cream? Then you must not miss this strawberry cream cake ice cream today. The recipe is simple and easy to learn. Come and try it!
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What is strawberry cream ice cream made of?
This delicious strawberry cream ice cream is made of light cream, strawberries and condensed milk as the main raw materials. To make its taste better, I also added granulated sugar and lemon juice for seasoning to make its taste fresher. You can add some ingredients according to your own taste preferences, such as honey, mango, etc.
Ingredients Needed
Strawberries: They are the main raw materials and provide a bright red color and a strong strawberry flavor.
Light cream: One of the main raw materials and provides the texture of ice cream and the taste of this ice cream.
Condensed milk: Helps increase the milky flavor and sweetness of this ice cream and also has a shaping effect.
Granulated sugar: Seasoning and helps increase the sweetness of ice cream.
Lemon juice: Provides acidity, enhances the taste of ice cream and balances the sweetness and sourness.
Freeze-dried strawberry crumbs: Mainly used for decoration to make the ice cream look more appetizing and also provide a sweet and sour taste.
What is the most popular ice cream flavor?
Determining which ice cream flavor is the most popular seems difficult because everyone has different taste preferences. But from the perspective of being widely popular, vanilla-flavored ice cream can be said to be the most classic flavor. Vanilla ice cream has a faint floral fragrance and caramel flavor, which meets the taste preferences of most people. Moreover, vanilla ice cream is very versatile and can be eaten with various fruits such as bananas, pineapples, strawberries, blueberries, mangoes, etc.
Required tools
Making this strawberry cream ice cream does not require special equipment. Just prepare a casserole or pan for cooking strawberry jam. If conditions permit, prepare an electric mixer to help you whip light cream. If there is no electric one, a manual one is also fine, but it just requires some strength.
Common Mistakes to Avoid
Improper handling of strawberries
First of all, fresh strawberries must be cleaned thoroughly to avoid residual sediment and other impurities to prevent affecting the taste of strawberry cream ice cream. When cutting strawberries, pay attention to cutting strawberries into evenly sized cubes. Strawberries of uniform size are easier to cook into strawberry jam.
Improper cooking of strawberry jam
When cooking strawberries, it is necessary to pay attention to continuous stirring to avoid the strawberry jam from sticking to the bottom. Cook it over low heat and do not use high heat, otherwise it is easy to cause the strawberry jam to become burnt and taste bitter. The strawberry jam should be cooked until it is thick.
Improper whipping of light cream
Light cream is indispensable for making strawberry cream ice cream. When whipping light cream, it is necessary to pay attention to the accurate ratio of light cream to condensed milk. Too much condensed milk will make the ice cream too sweet and greasy. When whipping light cream, use a clean whisk and container to avoid mixing in water, oil or impurities. Do not overwhip the light cream, otherwise the ice cream will become too rough and dry. It is best to whip the light cream until there are shallow lines and a fluffy state.
INGREDIENTS
MAIN INGREDIENTS
- 400g strawberries
- 250g light cream
- 20g condensed milk
- 10g freeze-dried strawberry crumbs
SEASONINGS
- 40g granulated sugar
- 5ml lemon juice
DIRECTIONS
STEP 1
Strawberry processing: Clean 400 grams of strawberries and cut them into small pieces of uniform size.
STEP 2
Marinating strawberries: Pour the cut strawberry cubes into a casserole, add 40 grams of granulated sugar, stir well, and then let it stand for 40 minutes.
STEP 3
Cooking strawberry jam: Squeeze 5ml lemon juice into the casserole and cook the strawberry jam over medium-low heat. During the cooking process, continuously stir with a spatula or spoon to make the strawberry jam heat evenly until it is thick.
STEP 4
Whipping light cream: Take 500 grams of light cream and 20 grams of condensed milk and whip them with a whisk. Continuously stir until a fluffy state is achieved and there are shallow lines on the surface.
STEP 5
Mixing strawberry jam and light cream: Slowly add an appropriate amount of cooled strawberry jam to the whipped light cream and continue to stir evenly with a whisk.
STEP 6
Shaping and freezing: Pour the whipped cream sauce into a mold, gently smooth the surface with a spatula or spoon, and evenly sprinkle an appropriate amount of freeze-dried strawberry crumbs on the surface as decoration. Place it in the freezer for 4 hours and it is completed.
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How to store strawberry cream ice cream?
Homemade cream ice cream can be packed in a sealed container and then stored in the freezer. It is recommended to eat it within 3-5 days. Because strawberry cream ice cream does not contain food additives, the storage time is relatively short and it is not suitable for long-term storage.
Recipe Variations
If you like a crispy texture, you can add some crushed almonds, crushed cashews, and crushed almonds. Mix them when whipping light cream to let the nutty oil aroma blend with the sweet fragrance of strawberries.
If you are a chocolate lover, you can add an appropriate amount of chocolate chunks when whipping light cream and stir evenly to let the chocolate flavor permeate the ice cream.
You can also add some blueberry jam or passion fruit jam and blend it with strawberry jam into light cream to make the ice cream more sour and sweet.
Recipe analyzer
- Recipes: Strawberry cream ice cream recipe
- Main Ingredients:4
- Servings per recipe:1
- Servings size:680 g
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Energy (calories)：659 kcal
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Protein：12.18 g
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Fat：50.48 g
Why gray?
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Carbohydrates：47.26 g
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Protein: 7%46 kcal
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Fat: 67%443 kcal
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Carbohydrates: 26%173 kcal
The ratio shows whether the proportion of both fatty acids in your diet is optimal. Red color means too much of Omega 6 or too little of Omega 3. The data are rounded off and approximate.
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