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As rule of thumb when I make ice cream to eat the same day, I use less (say, a couple of tablespoons) or even no honey. I really do prefer to keep my consumption down and this can easily be done, especially in the summer, by choosing ripe and naturally sweet fruits. That said, when I’m making it more than a day ahead (tricky when you have a family of gannets like mine), I will add more for the sake of texture. This way fewer hard crystals will form, giving a far smoother and creamier end product. Like anything, it’s all a question of balance!
On the subject of creaminess, I could never be without my ice cream maker, which has proved incredibly useful for impromptu treats and easy, make-ahead AIP entertaining. But you may be pleased to hear ice creams can be made successfully without one! Take a read through the instructions below for more information.
The freezing process dulls flavors somewhat, which accounts for the substantial quantity of ginger used and why it may hit the back of your throat in it’s non-iced state. However, if you’re not as fond of this spice as I am, try using a teaspoon of alcohol-free vanilla extract instead, which will echo the scrumptious sauce you are about to pour over. Which reminds me, make your choice as to whether you serve your sauce at room temperature or warm, either way it’s going to be sublime!
- Place your ice cream container into the freezer to cool.
- Put all the ingredients into a blender and blitz till smooth. Put into the fridge to chill, two hours or more.
- Next, pour into an ice cream maker and churn, following the instructions in your manual.
- Transfer the ice cream to your chilled container and put into the freezer to firm up.
- If you don’t have a machine, then put the mixture into a freeze proof container and freeze till nearly firm. Beat with a whisk until smooth again and return to the freezer. Repeat two or three times and then leave to freeze. Freezing in this manner results in larger ice crystals and a less creamy texture, but it will still be utterly delicious.
- ¾ lb ripe strawberries, hulled and quartered
- 1 tbsp honey
- 2 tsp alcohol-free vanilla extract
- 1 tsp filtered water
- Put all the ingredients into a medium pan and cover with a lid.
- Once juices are running freely from the strawberries, remove the lid and continue to bubble away on medium heat for approx 20 minutes. You'll want the berries to be mostly broken down and the liquid to be evaporated enough to achieve a loose jam-type consistency. The exact timing is very subjective because the size of your strawberries will doubtless differ from mine.
- Stick around during this process, not only to ensure you don't let it boil dry and also because the aroma will be heavenly.
- Pour into a separate container and allow to cool.