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Strawberry Ice cream
 
8 servings

This recipe has been adapted to include yogurt as a healthy alternative to double cream only. The butterfat content of double cream is around 48%.  Wholemilk and yogurt contains at least 3.25% fat. Substituting double cream with yogurt in this recipe brings the fat content to approximately 25%. Adding pureed fruits in this case strawberries further increased the volume to almost 3/4liter, resulting in the butterfat content of approximately 8%, slightly less than the butter fat content of processed ice cream but without the chemical junk!

Strawberries are an excellent source of Vitamin C and manganese. They are also a very good source of dietary fiber and iodine, of potassium, folate, Vitamin B2, B5, B6 and K, omega-3 fattyacids, magnesium and copper. Strawberries, like other berries, are famous in arich source of phenols. In thestrawberry, these phenols are led by the anthocyanins(especially anthocyanin 2) andby the ellagitannins.Anthocyanins have been shown to enhance the effects of Vitamin C. Anthocyaninsare found in fresh and frozen berries, but not in processed foods. The ellagitannin content of strawberries has actually been associated with decreased rates of cancer death. More in "Is Your Food Killing You"

Balsamic has anti-bacterialand anti-viral properties which make it an effective remedy for treating infections and wounds. It contains powerful antioxidant called polyphenols which fight cell damage and boost our immune system and also has the potential to protect against heart disease and cancer. Balsamic can help boost the activity of the digestive enzyme pepsin thus improving metabolism. The commercial balsamic sold in supermarkets today is typically made with red wine vinegar orconcentrated grape juice mixed with strong vinegar, which is laced with caramel and sugar, so try to obtain good quality balsamic vinegar. The production of real balsamic takes time. The production of artificial balsamic does not. Atrue balsamic is aged for a minimum of 3 years (these are young vinegars) and for as long as 50 years. A true balsamic will almost certainly display its age on the label.

Since strawberries are very perishable, they should not be washed until right before eating or using in a recipe. Do not remove their caps and stems until after you have washed and patted them dry. This will prevent them from absorbing excess water, which can degrade strawberries' texture and flavor.

Ingredients:

400-500g strawberries

170ml double cream

120ml plain yogurt    

3 tbsp unrefined caster sugar

1 tsp balsamic vinegar

1 tsp cold pressed vanilla extract

Method:

Wash and hull strawberries then blend to produce a puree. Add all the ingredients together in a bowl and blend with a hand blender until strawberries are pureed. It doesn’t matter if there are some strawberries that have not been pureed totally as this give texture to the ice cream. Place the puree in a cooled ice cream maker. Churn for approximately 45 minutes or until the right consistency is reached for ice cream. When ready,you can serve this ice cream immediately or distribute into small containers or ice lolly trays and freeze. Remove from freezer a few minutes before serving to allow it to thaw slightly, making it easier to scoop out.