EGGLESS HOMEMADE STRAWBERRY ICE CREAM (GLUTEN-FREE)
This eggless, and gluten-free Homemade Strawberry Ice Cream recipe made with fresh strawberries and rich cream is the perfect way to celebrate National Strawberry Ice Cream Day in January as the Strawberry season kicks off!
Equipment
- 1 Ice Cream Maker I used the Cuisinart Ice Cream maker
- 1 Blender
Ingredients
Cream Base
- 3 cups Heavy Cream
- 1 cup Half and half
Strawberry Compote
- 2¼ cups Fresh Strawberries
- 1¼ cup White Granulated Sugar
Instructions
Preparation
- Freeze Ice Cream Bowl: I used the Cuisinart 2 Quart Frozen Yogurt-Sorbet & Ice Cream Maker in this recipe. I froze the canister overnight (or at least 8-10 hours) before using the ice cream machine. Please refer to the instruction manual for your ice cream maker for setup instructions.
- Prep Strawberries: Remove the leaves and then de-stem the strawberries by taking a knife through the center minimizing waste as shown below (Pic#1). Continue removing the leaves and stems from all the strawberries (Pic#2). Thoroughly wash the strawberries in cold water 2-3 times and place them on a colander to drain excess water (Pic#3). Transfer the de-stemmed strawberries into a blender jar (Pic#4) and make a puree on medium-high speed. (Pic#5)
- Strawberry compote: Transfer 2 cups of puree onto a pan and add 1¼ cups of granulated white sugar. Cook on medium heat for 5 mins (Pic#6) and then on low heat for 10 minutes continuously stirring to ensure it doesn't stick to the bottom of the pan. Transfer into a bowl, let it cool for 15 minutes and then put in the refrigerator for about 30-45 minutes.
- Cream Base: Make the Cream base by combining 3 cups of chilled heavy whipping cream and 1 cup of chilled half-and-half in a large bowl. Add about 1.5 cups of the chilled compote and whip gently (Pic#9). Take care not to over-mix. Over mixing runs the risk of deflating the cream base. Place the cream base in the refrigerator while the ice cream maker is set up.
- Storage Container: It is important to avoid temperature variance to prevent the ice cream from absorbing moisture. Chill an airtight container in the freezer to transfer the ice cream as soon it is taken out of the maker.
- Set up the ice cream maker: Refer to the Raspberry Ice cream recipe for ice cream maker setup instructions. If you're using a different make/model, please follow the set up instructions for your ice cream maker.
Churning:
- Take out the cream base from the refrigerator and pour it into the rotating canister from the top.
- Set a timer for 25 mins to measure the churning time. As the ice cream churns, it sticks to the walls of the freeze bowl. Periodically remove ice cream sticking to the walls with the help of a spoon taking care not to scrap too hard. Repeat this process every 5-6 minutes. This increase the pot’s ability to firm up the ice cream.
- Taste the ice cream and adjust the sweetness level to your liking.
Storage and Serving:
- After 25 mins, check the consistency and if you prefer a firmer texture, give it an extra 5 mins of churn.
- The ice cream does not firm up completely in the ice cream maker. After the ice cream has churned for 30 minutes (25 initial minutes + 5 minutes extra), turn off the machine and quickly transfer the ice cream (within 3-4 mins) to the previously-frozen storage box. Put the storage box in the freezer immediately. Let it freeze for at least 4 hours.
- When serving, take the ice cream out in the open for less than 5-7 mins and put it back in the freezer after you are done to avoid moisture build up. This way the ice cream remains smooth and creamy for at least a month.
- Serve this delightful treat with a dash of your strawberry compote and some fresh strawberries to celebrate National Strawberry Ice Cream Day in full Spirit!