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Add a photoThis fabulous, simple ice cream couldn't be easier to make.
Easy suggestion: ice cream is best served in chilled glass or porcelain bowls. Scoop it with a hot, but dry, ice-cream spoon (soak it in boiling water, then wipe dry).
Ingredients
- 600 g strawberries, hulled and sliced
- 600 ml double cream
- 280 g sugar
- ¼ tsp vanilla extract (optional)
Directions
1.
Put the strawberries in a food processor and blend to a purée.
2.
Tip the purée into a mixing bowl. Stir in the cream and sugar and vanilla extract, then whisk until well blended.
3.
Pour the mixture into an ice cream machine and churn until frozen (according to the manufacturer's instructions).
4.
Transfer to plastic container and place in the freezer for 4 or 5 hours before serving.
5.
Serving: take it out of the freezer for 5-10 minutes before serving, or longer, so it comes to the right scooping temperature. Sprinkle cinnamon on each serving for a spicier flavor.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 145g | |
| Recipe makes 10 servings | |
| Calories 245 | |
| Calories from Fat 105 | 43% |
| Total Fat 11.92g | 15% |
| Saturated Fat 7.33g | 29% |
| Trans Fat 0.0g | |
| Cholesterol 40mg | 13% |
| Sodium 25mg | 1% |
| Potassium 161mg | 5% |
| Total Carbs 34.57g | 9% |
| Dietary Fiber 1.1g | 4% |
| Sugars 30.83g | 21% |
| Protein 2.02g | 3% |
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