Finally they are showing up on the supermarket shelves. Everytime this year we luxuriously pamper ourselves with the newly harvested Tochiotome とちおとめ strawberries from Tochigi, a Japanese prefecture north of Tokyo.
Their berries are so very plump juicy and full of sweetness, no way we’re going to begin summer without them.
In my home, there is always a mixed feeling about which is the most delicious way to eat these red little heart-shaped cuties. For its luscious freshness and sweetness of flavour – I thought it’s only justifiable to eat them on its own. Apparently not so, especially after I used them with a Ben & Jerry’s recipe.
Making ice cream at home with Ben & Jerry’s ice cream book is a complete hands down.
I’m a big fan of Ben & Jerry’s – but sadly it didn’t come to Japan until recently. Even then, their shops are far in the city which I don’t go too often with the children. So I figured out, “Let’s make it on our own!”
The book, Ben & Jerry’s Homemade Ice Cream & Dessert Book is a godsend. “With little skill, surprisingly a few ingredients, and even the most unsophisticated of ice-cream makers, you can make the scrumptious ice creams ….” I totally agree as I quoted this sentence from the book.
Homemade ice cream is sensational. The richness of whipping cream and speckles of red strawberries, you can taste nothing but the true flavour and freshness.
I didn’t want to take away the natural sweetness of the berries, so I purposely reduced the sugar by 30-40%. Let me tell you, it was a right move and the outcome was remarkable.
If you are planning some real cold treats for the forthcoming warm days, this has to be the one. I’ll be stocking up mine too.
Some tips on keeping your homemade ice cream well in the freezer.
Homemade ice cream contains no additives and with recipes like this one, sometimes require the use of raw eggs, so it is best to consume everthing within 2-3 days.
Always keep your ice cream in a freezer-safe, airtight container. It is to prevent the ice cream from turning icy which may in turn loses its creaminess and smoothness.
The real Strawberry Ice Cream
For a portion of 900ml ~ 1litre
Strawberry mixture: prep time 15 mins, chilling time 1 hour
Sweet cream base: prep time 10mins, churning time 20mins
Freezing time overnight
To save/print recipe, click here.
What You Need
500g of fresh strawberries
1/3 cup of caster sugar
Juice of half a lemon
Sweet cream base
2 large fresh eggs
3/4 cup of caster sugar
2 cups of whipping cream
1 cup of whole milk
1- Hull and cut strawberries.
Wash, hull and cut the strawberries into halves or quarters. Combine them with sugar big bowl and mix well.
2- Add in lemon juice then chill for an hour.
On a juicer, squeeze out the lemon juice and pour it over the strawberries. Mix well and cover the bowl with cling film before leaving it in the fridge for an hour.
3- Mash strawberries and beat eggs.
Take strawberries out from fridge after an hour. Use a fork or potato masher to mash the strawberries into small bits. Then set them aside. Next beat eggs in a large bowl for 1-2 minutes, until it’s light and fluffy.
Try to mash the berries as fine as possible, so as to prevent them from turning icy when we freeze them.
4- Sweeten it with sugar, add milk and cream.
Sweeten the eggs by adding sugar, but a little at a time and continue to beat for a minute or so. Pour in the milk and cream subsequently and beat for another minute to make sure they are all combined. Transfer the mixture to your ice cream maker.
5- Add in mashed strawberries and start churning.
Gently stir the mashed strawberries into the mixture and start churning according to the manufacturer’s instructions of your ice cream maker. Once done, scoop the still-soft ice cream into a container and freeze it until it is ready to eat.
Use whipping cream with at least 40% milk fat for best results.
This recipe requires the use of fresh raw eggs. Raw eggs are safe to consume if they come from the right source – go for pastured, organic or free-range eggs to avoid any risk of salmonella.
I usually prefer ice cream with some real fruits bits – if you don’t, instead of using a potato masher, use a juicer to purée the strawberries for a smoother texture.
The churning time of 20 minutes as stated above is only for reference. The actual time required depends greatly on the type of ice cream machine you use.
What do I like about this dish?
Well, it’s a Ben & Jerry’s recipe, what else (lol)? The beauty of making ice cream at home is that I can control the amount of sugar according my preference, something which I’m concerned about.
Next, it would be the use of real fresh fruits – with that I can ensure there will be some vitamins and fibre included and not just empty calories.
It’s really a perfect treat to the little ones, to the adults of course.
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To save/print recipe, click here.