• Lara Flanagan

Strawberry Ice Cream

Due to the ongoing glut of strawberries in our house, I was inspired to try this strawberry ice cream. As my favourite pistachio gelato in Italy was made using olive oil, I love experimenting with olive oil in my ice creams.

This ice-cream was soft and scoopable the first night but be warned it did freeze quite solidly. So, if you don’t eat it all in the first sitting and freeze it for more than 24 hours, take it out to thaw and soften for at least 60 minutes prior to eating.

Strawberry Ice Cream

Put bowl of ice-cream maker in freezer

1 kilo of strawberries, stems removed and sliced

1 cup of caster sugar

1 cup of water

3 teaspoons agar agar powder

1 cup olive oil

3 cups of almond milk

Put the strawberries into a saucepan with sugar and water and bring to a boil.

Reduce to a simmer.

Stir occasionally and allow to simmer for 60 minutes.

Increase the heat to a rolling boil and add the agar agar powder.

Stir constantly for three minutes.

Make sure you stir for three minutes as the cooking process is also part of the setting process.

Add the mixture to a blender with the olive oil and almond milk and blend until smooth.

Put blender jug in fridge and allow to cool.

As it cools it will set to a very loose jelly consistency.

When it starts to set, blend again to liquefy. Blend 2 or 3 times over 3 hours.

Allow to cool completely in fridge overnight.

Next day put the ice cream mixture in the bowl and begin to churn.

Allow to set which should take 15 – 20 minutes.

Keep the ice cream in the freezer.

See notes above about thawing once frozen for more than 24 hours.

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