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Cremet jordbæris - Opskrift på cremet flødeis med jordbær
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Creamy strawberry ice cream

Recipe for creamy strawberry ice cream.
This recipe makes about 1 1/2 litres of finished ice cream.
Course Dessert
Cuisine Italian
Total Time 4 hours
Servings 8 servings

Ingredients

Strawberry syrup

  • 500 g strawberries, fresh or frozen
  • 100 g caster sugar
  • 1 vanilla pod

Ice cream base

  • 6 egg yolks
  • 100 g caster sugar
  • 400 ml whole milk
  • 400 ml whipping cream (38% fat)

Instructions

Strawberry syrup

  • Split the vanilla pod lengthways and scrape out the seeds. Mix the seeds with a little of the sugar.
  • Put the strawberries, sugar, vanilla seeds and the empty vanilla pod in a saucepan, bring to the boil and let it simmer for about 5 min., - the strawberries should be cooked until soft.
  • Remove the vanilla pod and blend the strawberries to a smooth purée. Alternatively, whisk it thoroughly with a balloon whisk to get rid of as many lumps as possible.
  • Put the strawberry purée in the fridge and let it cool completely. If the blender has not broken down the seeds well enough, pass it through a fine-mesh sieve.

Ice cream base

  • Whisk the egg yolks and sugar in a large bowl until pale, thick and fluffy.
  • Heat the cream and milk in a saucepan until small bubbles form around the edge, then turn off the heat. Stir regularly and take care it does not catch on the bottom. It should reach 84°C.
  • Slowly pour the cream and milk mixture into the bowl with the whisked egg yolks and sugar, whisking thoroughly, - add only a little at a time, and keep whisking the whole time.
  • Pour the ice cream base back into the saucepan and heat again until small bubbles form around the edge, - stir regularly and make sure it does not catch on the bottom. Again, it should reach 84°C.
  • Once the base has thickened slightly, remove it from the heat, pour it into a bowl and chill in the fridge until completely cold.
  • Mix the cooled ice cream base with the cooled strawberry syrup, pour it into an ice cream maker and churn until it has the consistency of soft-serve ice cream.
  • Transfer the ice cream to a suitable container and freeze until ready to serve. Take it out of the freezer about 5-10 min. before serving.
    If you do not have an ice cream maker, pour the base straight into a suitable container and put it in the freezer. Stir the mixture once every half hour to hour, until it begins to set.