Fresh Fruit Ices
A refreshing and simple ice made with fresh fruit. This recipe uses strawberries or raspberries, with the option to add red currants for a more complex flavor. A touch of cochineal can be used to enhance the color.
Ingredients
- 225 grams Fresh Strawberries or Raspberries (About 1/2 pound. Can use either strawberries or raspberries, or a mix.)
- 112.5 grams Granulated Sugar (Half the weight of the fruit.)
- 240 ml Ice Cream Base (without vanilla) (Approximately 1/2 pint. See instructions for making a simple ice cream base below.)
- 50 grams Red Currants (optional) (A few, to enhance the raspberry flavor.)
- 1 pinch Cochineal (optional) (For color enhancement, if needed. Can substitute with a drop of red food coloring.)
- 240 ml Milk (for ice cream base) (For ice cream base)
- 120 ml Heavy Cream (for ice cream base) (For ice cream base)
- 50 grams Granulated Sugar (for ice cream base) (For ice cream base)
Instructions
- 1Wash and hull the strawberries (or raspberries and red currants, if using). Weigh out the fruit and sugar.
- 2In a bowl, thoroughly pound the fruit and sugar together until a pulpy mixture forms. Rub the mixture through a fine-mesh sieve to remove the seeds and skins, collecting the juice in a separate bowl.
- 3Heat milk, cream, and sugar in a saucepan over medium heat, stirring until sugar dissolves. Do not boil. Remove from heat and let cool completely. This is your ice cream base without vanilla.
- 4Mix the fruit juice with the cooled ice cream base. If the color is pale, add a tiny pinch of cochineal (or a drop of red food coloring) to brighten it. Mix well.
- 5Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions. Alternatively, pour the mixture into a freezer-safe container and freeze for at least 4 hours, stirring every 30 minutes to break up ice crystals.