Strawberry Ice Cream

Hot summer days without ice cream? Oh! That’s so boring, isn’t it?
Sun is shining bright and surely it’s time for making some ice creams in home! Ice creams... full of flavor, colorful and lip-smacking!
So, why waiting! Make this refreshing strawberry ice cream today and rock your summer parties!😃

Ingredients:

For the puree:

▪️ 1 cup sliced strawberries
▪️ 1/2 cup condensed milk (add more/less to taste)
▪️ Few drops of pink food color (optional)

For the mixture:

▪️ 1 cup cold heavy whipping cream
▪️ 2 tbsp powdered sugar
▪️ 1/2 tsp vanilla essence

For the stabilizer:

▪️ 1 tsp unflavored gelatin
▪️ 1 tbsp water

Directions:

▪️ Take a bowl, already cooled down in the refrigerator. The metal whisk of the beater you wanna use should also be cold.

▪️ Now pour the cold heavy whipping cream in the bowl.

▪️ Start beating, initially at low speed, then
speed up gradually to medium and eventually to high. It may take 4-5 minutes in total.

▪️ Add the powdered sugar and vanilla once
the mixture is thick a bit.

▪️ Beat until it’s the soft peak.

▪️ Prepare the stabilizer now. Mix
gelatin and water together, then heat up in the microwave oven for 20-30 seconds. Cooldown a bit.

▪️ Now pour the warm gelatin to the mixture and continue beating in high speed.

▪️ Beat until it’s the stiff peak.

▪️ This is the time to add the puree.

▪️ Mix them well by folding using a spatula.

▪️ Transfer the mixture to the storage container of your choice, refrigerate for 2 hours. And your ice cream is ready to enjoy!

Notes:

▪️ Once the ice cream mixture is ready, transfer that quickly from the bowl to the fridge.

▪️ Fast freezing prevents the existing air bubble from getting bigger. The faster the mixture freezes, the smaller the ice crystals would be, resulting in a creamier texture!

▪️ The right placement of the ice cream in the refrigerator is also crucial! Try to store it in the back for stable temperature while freezing. Temperature fluctuations also yield larger ice crystals!

▪️ Use an airtight storage container. You can seal the top, using a plastic wrap before replacing the lid.

▪️ Using Stabilizer is important because that limits the ice crystal growth and sizes of the air bubbles which results in smoother ice cream.

▪️ But over stabilization can make the ice cream texture chewy and gummy. So be careful about that!

▪️ Stabilizers slow down the melting process as well. Which is great!