Second time around the strawberry icrecream still just as good as the first time. Absolutely divine, so creamy, and you can really taste the fresh strawberries and just as good as the expensive deli ice creams except the best thing is it’s homemade. Usd the egg yolks leftover from meringue recipe. Notes: I reduced sugar from 150g to 100g and used a ratio of 2/3 cream to milk rather than just cream. Once frozen just a few seconds on speed 9 and it’s perfectly ready to eat right away or re freeze for later.
Seriously, really good ice cream, like the ice cream from the strawberry farm in Mangere. The thermomix churns the ice cream twice and it sets overnight in freezer. The recipe is from Captain Janeway on the recipe community website, and he has really shared a lovely recipe. I reduced the sugar from 150g to 130g and used 2/3 cream to milk as we had run out of cream. Didn’t even wait for the second freeze because the kids starting eating it before I could get it back to the freezer. Perfect for kids summer afternoon treat. And the best thing is knowing all the ingredients that were used in the ice cream, real strawberries, cream, milk, and sugar. Have to make the day before but it’s well worth the wait. Will be making a double batch next time because the pic below was taken after the kids had demolished most of the tub! Fabulous and fast.