Fresh Home Made Strawberry Ice Cream Recipe

When I walked into Lidl and spotted their ice-cream maker, I did think about it.  I’ve had ones before that people have given me as presents, but usually such a faff to use that I end up just passing them off to other people. This one was electric and after the huge success I had with their slow cooker, it wasn’t such a thought to buy another machine from them.

The bowl should go into the freezer for 24 hours before, but I got away with putting mine in the freezer and putting on the super freeze function.  It says to put the mix when made up into the fridge for 4 hours too, but if all the ingredients come straight from the fridge, I don’t see the need to do that apart from keeping it to have the ice cream completely freshly made for an evening meal.

If you do buy one, don’t do what I did and put your ice cream back in the freezer while it’s still in the machine bowl, or if you do, use a soft scraper for the sides as I put mine in our freezer and scraped the side of mine with the ice cream scoop.  I used a three yolk mix but it was too much.  The 2 yolk mix is definitely enough for the 1 litre tub the maker comes with.

It was delicious and absolutely zero nasties or unpronouncable ingredients in it.

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Fresh Home Made Strawberry Ice Cream Recipe

This recipe is adapted from the Silvercrest Ice Cream Maker Recipe Handbook.

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Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Servings 6

Ingredients

  

• 2 Egg yolks
• 7 fl oz Low Fat Milk I used semi-skimmed.
• 7 fl oz Whipping Cream I used double cream and whipped it.
• 1.5 oz Icing Sugar
• 300 gg Strawberries

Instructions

 

• The egg yolk and icing sugar needs to be mixed together. Don't be temped to use a balloon whisk as the egg yolk will stick to it. The mixture will be bright yellow when it is properly beaten together.
  
  
• Add the cold milk to the egg and icing sugar and mix it together. It will look like a buttermilk mix when it's done.
  
  
• Whip the cream until it forms stiff peaks and add it to the egg yolk and icing sugar mix. It took so long to mix to smooth for me, that I put it through a sieve to finish it off.
  
  
• Puree the strawberries and stir it in until it looks evenly mixed.
  
  
• Save the mix until about 45 minutes before you want to serve it, or use the ice cream maker to pre-make it and then freeze for later. It will take approximately 40 minutes for the ice cream to be ready and then it is simply serve, or freeze for later.