Saturday, November 3, 2012

Strawberry Ice Cream or Sorbet :)

This is the second time I made ice cream using the ice cream maker.  Strawberry ice cream...yay ! everyone in the family likes strawberry so I thought I will make some for the weekend.   This time the recipe uses egg yolks . When the ice machine churned the custard mixture into a thick consistency, I was happy and elated and as you can see from my photo that the ice cream consistency was how it should be BUT after freezing it in the freezer for more than 12 hours,  to my dismay, the texture did not turn out creamy and smooth as I expected it to be.  It was grainy like a sorbet texture.  LOL!   So I am not sure whether it was the fact that I did not follow the recipe  to the dot or because of the fact that I reduced the egg yolks to 5 or  it is my ice cream maker for failing to have a smooth and creamy texture.  I still need to study why some friends using this same machine can have smooth ice cream ....can someone tell me where did I go wrong  ?  :)

But sorbet or ice cream, the strawberry ices tasted good and yummy.  It is just that I am not satisfied with the result. I will need to try out more recipes and see how the texture turns out.  It was okay with my green tea ice cream but this I am not so sure I like the texture :p   I am confused now whether it is the recipe - which cannot be wrong coz I used Nigella Lawson's recipe , or I did not churn the custard to the right consistency before freezing.  So whatever the reason is, I still need to make a few more times to see why the texture is grainy.   I am definitely not happy with the result...I would have preferred a creamier texture LOL!  

Strawberry Ice Cream - Nigella Lawson


  • 175 gram(s) caster sugar (plus 2 tablespoons)
  • 500 ml full fat milk   * I use low fat
  • 500 ml double cream
  • 1 vanilla pod
  • 2 tablespoon(s) lemon juice
  • 10 egg yolks  * I used 5 yolks
  • 500 gram(s) strawberries

  1. Hull and roughly chop the strawberries, put them into a bowl and sprinkle over the 2 tablespoons of caster sugar and leave them to steep and infuse with flavour.
  2. Pour the milk and cream into a heavy-based saucepan, and add the vanilla pod, split down the middle lengthways. Bring the pan nearly to the boil and then take it off the heat and leave to infuse for 20 minutes.
  3. In a large bowl whisk the egg yolks and the 175g sugar until thick and pale yellow. Take the vanilla pod out of the milk and cream and pour, whisking the while, the warm liquid over the yolks. Put the cleaned-out pan back on the heat with the cream, milk, egg and sugar mixture and stir the custard until it thickens, then take it off the heat and pour it into a bowl to cool.
  4. Puree the strawberries in a processor, and when the custard is cool fold in the lemon juice and strawberry puree.
  5. At this point you can either freeze the ice cream in an ice-cream maker, or in a plastic tub in the freezer. If you do the latter you should whip it out every hour for 3 hours as it freezes and give it a good beating, either with an electric whisk, by hand or in the processor. That gets rid of any ice crystals that form and that make the ice cream crunchy rather than smooth.

Enjoy !

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1 comment:

  1. To me, this looks nice. I like sorbet too, and I'll be quite happy with 2 scoops of this strawberry ice-cream. No worries, momsie, I know you can overcome all hurdles!