Strawberry Ice Cream Recipe
Strawberry Ice Cream is a recipe that can be prepared in nearly no time. Try this Strawberry Ice Cream; I am sure you will have a huge fan following for this one!
Ingredients
2 level teaspoons powdered gelatine
3 tablespoons water
1 lb strawberries
1 large 14 1/2 oz can evaporated milk, chilled overnight.
6 oz caster sugar
Juice of 1/2 a large lemon
Directions
Place the gelatine in a small bowl or cup with the cold water and leave to stand for 3 minutes until it becomes a sponge.
Stand the bowl in a pan of simmering water and leave to dissolve until the gelatine has become quite clear.
Puree the strawberries in a blender and stir in the gelatine.
Whisk the evaported milk with an electric or hand rotary whisk until thick enough to hold a trail left by the whisk; then whisk in the sugar, strawberry puree and lemon juice.
Turn into a 3 1/2 pint (2-1) rigid container, cover, label and freeze.
When required leave to stand at room temperature for 10 to 15 minutes, then serve in scoops in glasses and decorate with a whole strawberry and a fancy wafer biscuit.
Stand the bowl in a pan of simmering water and leave to dissolve until the gelatine has become quite clear.
Puree the strawberries in a blender and stir in the gelatine.
Whisk the evaported milk with an electric or hand rotary whisk until thick enough to hold a trail left by the whisk; then whisk in the sugar, strawberry puree and lemon juice.
Turn into a 3 1/2 pint (2-1) rigid container, cover, label and freeze.
When required leave to stand at room temperature for 10 to 15 minutes, then serve in scoops in glasses and decorate with a whole strawberry and a fancy wafer biscuit.
