WHAT IS STRAWBERRY ICE CREAM?
The fruit is self-explanatory but the difference between ice cream, sorbet and gelato is often confused. Originally ice cream started out from the recipe for Creme Anglaise (though our version here doesn’t have egg yolks or vanilla). Air was then whipped into the liquid during the freezing process. So with commercial ice cream as much as 50% of its volume can be from trapped air. With more expensive producers (since air isn’t expensive as ingredients go) this number can drop to 25%. Italian style gelatos have no air trapped at all which is why they’re thicker and have more taste. Sorbet is gelato but with water in place of milk. So the quality of your strawberry ice cream can vary a lot depending on basic things like how its’ frozen.
SUGGESTIONS WHEN MAKING STRAWBERRY ICE CREAM
- Eggs or Gelatin?
Our strawberry ice-cream doesn’t use eggs, but does leverage a bit of gelatin for consistency. We also only heat half of the heavy cream–just enough to melt the sugar . Our next half measure is with the strawberries. We puree half of it and then coarsely chop the other half so you get those delicious bits of frozen strawberry in your ice cream as well as a uniformly lovely pink color.
- Freeze First or Eat Right Away?
Even though it’s tempting to wolf down your delicious ice-cream as soon as it comes out of the ice cream maker, give it the benefit of a few hours of freezing for the best end result–a nice firm ice cream that won’t melt before you get to enjoy it.
- Will any berry do?