Strawberry Ice Cream

Strawberry ice cream is a classic spoon dessert that is loved by both adults and children alike. Here is a simple recipe for making excellent homemade strawberry ice cream without the need for an ice cream maker.

Ingredients

• 500 g of ripe strawberries
• 130 g of granulated sugar (or powdered sugar if you prefer a finer texture)
• 250 ml of fresh cream for whipping
• Juice of 1/2 lemon

Preparation

1. Wash the strawberries well, remove the green leaves and cut them into small pieces.
2. Place the strawberries in a mixer or blender with the sugar and lemon juice, and blend until smooth.
3. In a bowl, whip the fresh cream until firm.
4. Gently fold the strawberry puree into the whipped cream, trying to maintain its fluffy texture as much as possible.
5. Pour the mixture into a freezer-suitable container, preferably metal which conducts the cold better.
6. Place in the freezer and freeze for at least 4-5 hours. During the first hours, I recommend stirring the ice cream every 30-60 minutes to break up any ice crystals that may form and make the ice cream creamier.
7. Remove the ice cream from the freezer a little before serving to facilitate scooping.

Curiosity

Strawberry ice cream has a history that dates back to ancient times, with strawberries being fruits that were easily available and appreciated already in Roman times. The first written recipe for ice cream dates back to 1692 in a French book, while the first Italian ice cream shops began to spread during the 17th century.

For an Italian touch, you could serve it with a fresh mint leaf and a few drops of traditional balsamic vinegar of Modena, which enhances its flavor without overpowering it. Enjoy your homemade strawberry ice cream!