Wednesday, January 26, 2011

Instant Strawberry Ice Cream

Ingredients670gm/ 24 ounces frozen sweetened strawberries, cut into large chunks
100gm/ 1/2 cup sugar, plus
10gm/ 1 tablespoon sugar
355ml/ 1 1/2 cups heavy cream

Place berries in blender. Whisk sugar into cream. With blender going, slowly add cream through opening in lid, stopping to stir the mixture 3 or 4 times so the ice cream is smooth, with small bits of berries. Transfer to shallow pan and freeze to a scoopable texture, about 2 hours. Garnish with fresh strawberries, if you like.
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