EGGLESS STRAWBERRY ICE CREAM

EGGLESS STRAWBERRY ICE CREAM image

Yield 8 scoops

Number Of Ingredients 5

450-500 g fresh strawberries, rinsed and hulled
1/2 cup sugar
2 tablespoon strawberry/raspberry jam
1 1/2 cup (375 ml) Pure Cream milk (or rice milk)
2 teaspoon Tigroff Vodka (optional)

Steps:

Method: Slice the strawberries and toss them with the sugar and jam. Allow the strawberries to sit in the sugary juice for one hour to macerate them. 1)Puree the strawberries to the desired consistency with the milk and liquor (you might not want to liquidize the strawberries completely). 2)Optionally the puree can also be strained to remove seeds, but I definitely think chunky strawberry Ice Cream is way better. 3)Taste the strawberry puree add lemon juice, if needed. You can add a teaspoon of Vanilla essence if you fancy. Freezing the ice cream: Pour the strawberry puree in a plastic bowl and place it in the freezer. After about an hour, when it would have partially frozen around the rim, stir it vigorously to cream. Repeat this every couple of hours to get a creamy ice cream. Alternatively, an ice cream maker can be used.