Recipe: Easy Peasy Ice Cream – Strawberry & Framboise

On our recent week away in Cheltenham I made full use of the household’s  ice cream machine.   You can make ice cream without one, but have to remember to take your mix out of the freezer and stir it well on a regular basis to prevent ice crystals forming.     However, with a machine ice cream making becomes somewhat easier.

To make good ice cream you need to stir or churn the mix as it freezes, this breaks up ice crystals as they form giving a smooth cream texture, otherwise you would get a solid lump.   There are two types of machines, the cheaper where you freeze the base for 24 hours prior to use (this needs freezer space a valuable commodity in the Fuss Free kitchen), or the more expensive, larger and heavier machines that have a compressor which chills the mix.   Both have paddles that will churn the mixture.

Lakeland have an excellent machine of the first type for £39.99,  that will make a batch in 20 minutes which Solange reviewed here.

Tips and tricks for successfully using an ice cream machine (Pre-freeze bowl type)

• Pre-freeze the bowl for at least 12 hours before use
• Fit the paddle and lid and switch the machine on BEFORE you add the mixture so it churns from the very start.   If you try it the other way round the mix will free to the base of the machine and you will never be able to fit the paddle without allowing everything to defrost, cleaning the machine, refreezing and starting again.
• Once churned the ice cream will still be soft (but edible) but ideally it does need a spell in the freezer.

Many ice creams are custard based, and would be an excellent use of all the spare egg yolks I end up with in the freezer when making meringues, but we are on holiday and I wanted an ultra easy ice cream without the faff of making custard.

This is based on a supposedly no churn recipe that was in the BBC Good Food Magazine a couple of months ago.  The recipe did not really work for me as the resultant ice cream was hard and crystalline.  Only 4 ingredients are used here.  Simply pour everything in and let the machine do its magic! If destined for children leave the framboise liqueur out!  The resulting ice cream is super creamy, and if you use low fat yogurt low in fat too!

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5 from 1 vote

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Easy Peasy Strawberry Ice Cream

Prep Time

5 mins

Cook Time

30 mins

Total Time

35 mins

 

Delicious strawberry ice cream that easy to make: just mix and freeze.

Course: Dessert

Cuisine: British

Keyword: Strawberry Ice Cream

Servings: 8 servings

Calories: 214 kcal

Author: Helen Best-Shaw

Ingredients

• 500 ml natural yogurt
• 400 g condensed milk tinned
• 4– 6 oz Strawberries – well mashed with a fork
• 60 ml Framboise or other fruity liqueur (optional)

Instructions

1. Turn the ice cream machine on, pour everything in and leave to do its magic for 30 mins.

2. Scoop into a container and pop into the freezer to firm up.

Recipe Notes

This recipe is very adaptable, try with fruity yogurt or different berries or liqueurs.

Nutrition Facts

Easy Peasy Strawberry Ice Cream

Amount Per Serving

Calories 214 Calories from Fat 54

% Daily Value*

Fat 6g9%

Saturated Fat 4g25%

Cholesterol 25mg8%

Sodium 92mg4%

Potassium 336mg10%

Carbohydrates 33g11%

Sugar 31g34%

Protein 6g12%

Vitamin A 195IU4%

Vitamin C 22.4mg27%

Calcium 223mg22%

Iron 0.3mg2%

* Percent Daily Values are based on a 2000 calorie diet.

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