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This is definitely not a low-fat or low-calorie recipe. But it’s filled with the farm fresh strawberries that smell and taste awesome. We went strawberry picking in the beginning of June and bought home about 4 lbs of fresh strawberries. After devouring about half of them fresh, I made this ice cream with the rest.

Recipe is from Tarla Dalal’s website.

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Strawberry Ice Cream Yum
Strawberry Ice Cream
Course dessert
Cuisine indian
Prep Time 10 minutes
Cook Time 20 minutes
Servings
quart
Ingredients
  • 2 cups Milk (I used 2%)
  • cups Heavy cream
  • cups Strawberry puree
  • ½ cup Sugar Powdered
  • 2 tbsps Corn starch
Course dessert
Cuisine indian
Prep Time 10 minutes
Cook Time 20 minutes
Servings
quart
Ingredients
  • 2 cups Milk (I used 2%)
  • cups Heavy cream
  • cups Strawberry puree
  • ½ cup Sugar Powdered
  • 2 tbsps Corn starch
Strawberry Ice Cream
Instructions
  1. Mix corn starch with ¼ cup milk and set aside.
  2. Heat milk and bring to a boil. Add the corn starch mixture whisking constantly and add ¼ cup sugar. Bring the mixture to a simmer and cook till it thickens. Once cool, refrigerate until well chilled, at least 4 hours or overnight.
  3. Beat the cream with the remaining powdered sugar until soft peaks form.
  4. Gently fold in strawberry puree and cooled milk mixture into the cream.
  5. Pour the mixture into Ice cream maker and follow manufacturer’s instructions. Alternately pour the mixture into a shallow container and freeze until slushy. Remove and blend until soft and creamy. Freeze again until firm. Scoop and serve.
Recipe Notes

I served with some of the strawberry puree.

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10 thoughts on “Strawberry Ice Cream”

  1. Last week we had been to Blueberry picking as well and got a bucket full of it. The ice cream looks delicious, apt for this summer weather.

  2. Can lick this bowl clean!! Looks yummy, grt to discover your blog!! Could not find an option to subscribe to posts..

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