Philadelphia-Style Strawberry Ice Cream (No Egg)
An egg-free cream base churned with sweet macerated strawberry purée and finished with small pieces of fresh berry.
Always check the labels of the products you use.
Method
- 1
Make the base. Warm the cream, milk, sugar, corn syrup and salt in the saucepan, stirring, just until it reaches a simmer and the sugar has dissolved. Pour into the jug, cool, then chill for at least 4 h. The corn syrup keeps the ice cream soft enough to scoop.
- 2
Macerate the berries. Slice the strawberries into the bowl, toss with the 50 g sugar and the lemon juice and leave for 30 min until they release plenty of juice.
- 3
Purée. Lift out about a quarter of the berries and chop them into small pieces. Blend the rest with all the juice until smooth, then chill both.
- 4
Combine. Stir the purée into the cold cream base until evenly pink.
- 5
Churn. Churn for 20-30 min until thick like soft serve. Add the chopped strawberries in the last minute so they stay in pieces.
- 6
Freeze and serve. Pack into the container, cover the surface with baking paper and freeze for at least 4 h. Leave for 10 min before scooping, and serve with a halved strawberry.
Storage
Keep frozen in a covered container for up to 1 week; the fruit pieces turn icy after that.
Equipment
- ice-cream maker
- medium saucepan
- blender
- bowl
- sharp knife
- large jug
- freezer container with lid
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 333 kcal |
| Protein | 2.6 g |
| Carbohydrate | 33.3 g |
| of which sugars | 31.7 g |
| of which free sugars | 26.4 g |
| Fat | 22.3 g |
| of which saturates | 14.1 g |
| Fibre | 1.1 g |
| Salt | 0.26 g |
Protein per 100 kcal
0.8 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
