The Smoothest and Creamiest Strawberry Ice Cream Recipe! скачать в хорошем качестве

The Smoothest and Creamiest Strawberry Ice Cream Recipe!

Learn how to make a classic Strawberry Ice Cream Recipe using Fresh or Frozen Strawberries and without any eggs! This recipe is only 6 ingredients (including salt) and it can easily be made in any 1 Qt ice cream maker. For this video, I will be using a KitchenAid stand mixer with the ice cream bowl attachment. Classic Strawberry Ice Cream Recipe: 1 Cup of Whole Milk 2 Cups of Heavy Cream 1 1/4 Cup of Granulated Sugar, divided 2 Cups of Fresh or Frozen Strawberries (250 - 300g) 1 TBSP of Vanilla Extract (I use homemade extract) 1 Large Pinch of Salt Make sure your ice cream bowl has been in the freezer for at least 15 hrs+ and it helps if the freezer is set to the lowest temperature setting and it is in the deepest part of the freezer. Make this recipe for immediate use or save in the fridge for later. Best if used within 2 days of making the base. Steps to make: 1. Start by macerating the strawberries in 1/4 cup of sugar. Pour the 1/4 cup of sugar over the berries and give them a stir, coating all the berries in sugar. Let sit either in the fridge or on the counter, according to the times below. *If fresh berries are used, it should take only 15 mins - 1 hr. If using frozen berries, it could take 1 - 2 hours or do it overnight in the fridge. 2. Combine the milk, heavy cream, 1 cup of sugar, vanilla extract, and salt in a bowl. Whisk together to dissolve the sugars. 3. Add the macerated strawberries to the cream mixture. Using an immersion blender or a regular blender, blend the strawberries to the desired smoothness. I prefer to see some pieces of strawberry in the ice cream, so I will pulse the blender for a chunkier texture. *If necessary, it is important to chill the ice cream in the refrigerator for about 2 - 4 hours before making this recipe. The ice cream base should be around 38 - 40 degrees before churning the ice cream. Any warmer and you may have problems freezing the ice cream. So if after blending it is too warm, place the base in the fridge until it reaches that temperature range. 4. Setup your ice cream machine and churn for around 28 - 32 mins. For a KitchenAid, I will be using the stir setting. This base will take slightly longer to freeze due to the larger quantity of base. Note: This recipe makes more than 1 QT of ice cream base. Either adjust the amount of base for your machine or just expect some natural overflow from the freezing process. 5. Put the ice cream into a freezer proof container and freeze anywhere from 4 - 6 hours. Feel free to top with chocolate sauce or whip cream! Then go ahead and enjoy delightfully! *You can also use orange liqueur for a slight orange flavor or vodka for a plain strawberry flavor in place of the vanilla extract. Either way, I prefer some alcohol which helps in the freezing process of the ice cream and it creates a smoother texture. Equipment used in this video: KitchenAid Mixer: https://www.kitchenaid.com/countertop... KitchenAid Ice Cream Bowl Attachment: https://www.kitchenaid.com/countertop... Ice Cream Container: https://www.williams-sonoma.com/produ... KitchenAid Immersion Blender: https://www.kitchenaid.com/countertop...