Best strawberry ice cream recipe with secret ingredient
My favorite strawberry ice cream recipe all ovulelesswhich works with and without an ice cream machine.
Strawberry ice cream is one of the Favourite ice creams of the Germans and a Ice cream classic. As I think, quite rightly. The taste of ripe strawberries harmonizes very well with milk and has just the right balance between sweetness and acidity.
The recipe is particularly creamy with an ice cream maker. If you are still thinking about whether you want to buy a ice cream maker, my contribution can help you with a decision-making perhaps support.
This strawberry ice cream recipe has a little trick, which brings out the strawberry flavor even more. Let yourself be surprised and do not be deterred by the special ingredient. 😉
I have the recipe in the meantime modifiedso that it stays even creamier in the freezer compartment. On request, however, I have the first version of the recipe inserted again below.
Content
Recipe and instructions
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Strawberry ice cream
Best recipe for strawberry ice cream with secret ingredient.
Equipment
- Ice machine or freezer compartment
Ingredients
Liquid ingredients
- 390 g Strawberries (frozen or fresh)
- 170 g Milk
- 170 g Cream
- 18 g Lime juice
- 9 g Balsamic vinegar *
Dry ingredients
- 92 g cane sugar *
- 62 g Dextrose *
- 46 g Dry glucose *
- 30 g Skimmed milk powder *
- 12 g Inulin *
- 1 g Locust bean gum *
- 1 g Guar gum *
Optional
- 20 g Glycerin *
Instructions
Preparing the ice cream mixture
- Weigh the dry ingredients. Small quantities should be weighed using a fine scale. If any of the ingredients have become lumpy, pass them through a sieve.92 g cane sugar, 62 g dextrose, 46 g dry glucose, 30 g skimmed milk powder, 1 g locust bean gum, 1 g guar gum, 12 g inulin
- Mix the dry ingredients well.
- Put the milk and cream in a pan and heat the mixture over a medium heat while stirring.170 g milk, 170 g cream
- Add the dry ingredients to the milk and cream mixture, stirring constantly.
- Keep stirring the ice cream mixture for a few minutes until just before it boils. Turn off the hob and remove the pan from the heat.
- Leave the ice cream mixture to mature for at least 1 hour.
Before or during the freezing process
- Wash and clean fresh strawberries or thaw frozen strawberries.390 g strawberries
- Puree the strawberries well and, if necessary, pass them through a sieve to remove the seeds.
- Switch on the ice cream maker and leave it to cool for a few minutes.
- Meanwhile, beat the ice cream mixture together with the strawberry puree well again with a mixer and then start the freezing process.
- When the ice cream mixture has firmed up a little, add the lime juice and balsamic vinegar.18 g lime juice, 9 g balsamic vinegar
- Optional: Add glycerine just before the ice cream is ready.20 g glycerine
Notes
Alternatively, you can also make the ice cream without ice cream maker in the freezer perform (total time about 4 hours).
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Recipe and instructions for strawberry ice cream (1st version)
Strawberry ice cream (1st version)
My original strawberry ice cream recipe. For those who prefer a simpler recipe.
Equipment
- Ice machine or freezer compartment
Ingredients
Liquid ingredients
- 440 g Strawberries (frozen or fresh)
- 176 g Milk
- 176 g Cream
- 21 g Lime juice
- 11 g Balsamic vinegar *
Dry ingredients
- 106 g cane sugar *
- 70 g Dextrose *
Optional
- 20 g Glycerin *
Instructions
Preparing the ice cream mixture
- Weigh the dry ingredients and mix well.106 g cane sugar, 70 g dextrose
- Put the milk and cream in a pan and heat the mixture over a medium heat while stirring.176 g milk, 176 g cream
- Add the dry ingredients to the milk and cream mixture, stirring constantly.
- Keep stirring the ice cream mixture for a few minutes until just before it boils. Turn off the hob and remove the pan from the heat.
- Leave the ice cream mixture to cool to lukewarm.
- Wash and clean fresh strawberries or thaw frozen strawberries.440 g strawberries
- Puree the strawberries well and, if necessary, pass them through a sieve to remove the seeds.
- Beat the cooled milk-cream-sugar mixture together with the strawberry puree well again with a mixer.
Freezing process
- Switch on the ice cream maker and leave it to cool for a few minutes.
- Start the freezing process.
- When the ice cream mixture has firmed up a little, add the lime juice and balsamic vinegar.21 g lime juice, 11 g balsamic vinegar
- Optional: Add glycerine just before the ice cream is ready.20 g glycerine
Notes
Alternatively, you can also make the ice cream without ice cream maker in the freezer perform (total time about 4 hours).
This recipe was one of the first that I developed. It is therefore not yet so well balanced. If you eat it straight away, it won't make much difference, but it will be a little harder in the freezer. Glycerin or a shot of alcohol can be used to counteract this.
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Tips for strawberry ice cream
- For this recipe Balsamic vinegar used. Like the lime juice, the acidity emphasizes the Strawberry flavour and strengthens it. Make sure you use a good balsamic vinegar ( e.g. Giuseppe Giusti Ricc... from € 25.99 (€ 103.96 / l) )* to use. And don't worry, the vinegar won't taste off.
- A nice variation is to add under the strawberry ice cream very spearmint finely chopped there.
- Strawberries should be used as much as possible buy locally or the berries in a strawberry field pick yourself. In addition, for berries Organic quality very important, because the whole fruit is eaten and on the surface the pesticides are particularly concentrated.
- When it is not the season, of course, you can frozen strawberries use. These are also available in organic quality.
- Strawberries suffer from long transport times. One should therefore prefer strawberries from the local region.
- Strawberries are very pressure sensitive and easily perishable. After transport, it is best to store loosely spread in the vegetable compartment of the refrigerator and consume within 2 days.
Price: € 16.10
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Price: € 8.00
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Hello,
no binder is needed here?
Many greetings,
Sven
Hello, Sven,
thanks for your question. The recipe does have a slightly higher water content and without a binder it will be relatively hard in the freezer. However, not everyone has the various binders at home and the recipe works just fine for me without a binder. Especially if you eat it the same day 😉 If you still want to modify it to be able to store it longer, I would start with 20g dry glucose, 18g skim milk powder and 1g locust bean gum. But maybe you have already done a test yourself?
Kind regards
Hello,
could you possibly have the "old", i.e. not revised, recipe for me again? we loved it, also because I didn't need too many ingredients. unfortunately, I didn't copy it 😕
Me and my kids would be super happy 🤗
Kind regards
Tine
Hello Tine,
Thank you very much for your feedback. I had thought back and forth about whether I should also leave the old recipe on the site and then decided against it so that it remains clearer. But I'm happy to put it back online 🙂
I have adapted the instructions to my current knowledge of how best to make ice cream. But I think you were only concerned with the quantities of ingredients, weren't you?
Kind regards back
Thank you very much! Yes, I tried it once by memory, but it didn't work. As a beginner, I'm still struggling with the quantities. I also don't have inulin, skimmed milk powder and co. at home 🙂
Thank you again 😊
I'd love to. By the way, I can't memorize the recipes either and always have to cheat 😉.