Like most working people we love long weekends. You can do everything you normally do on weekends….and more.We usually have a long list with things to do like the laundry, grocery shopping, paying invoices, cleaning up etc. Once you’re done with it the weekend’s over and you wish one more day just for yourself, time to waste but in a pleasant way. This weekend is Whitsunday and luckily the weather’s great and we’re really enjoying the extra days off work. Last night friends came over and we had a nice dinner and lots of wine and fun. Today we got up very late before we cleared the traces and after the first coffee we realized that we had plenty of strawberries left from yesterday and we didn’t want them to go off. After a strawberry smoothie for breakfast we decided to make our first self-made icecream. We don’t have an icecream machine and at times I was so close to buying one because I’m addicted to icecream and simply love the idea of being able to make your favourite flavours yourself. To be honest – the professional icecream machines are too expensive and everybody told me it’s not worthwhile buying one of these cheap ones. Plus it might share the same destiny with our crêpe-maker (used twice), the hot stone (completely unused) or the juicer (I know, these can be great but cleaning it takes longer than it takes the fruit to grow).
Luckily you can also make it in a bowl which you put in the freezer – provided that there’s enough space. So I rearranged tons of frozen herbs, bread and potatoe wedges and finally had just enough space for a bowl.
We cooked the strawberries and other ingredients (see recipe) and put everything into the blender. The pulp’s colour was great, something between red and rose and it had a mouth-watering aroma. We were pleasantly surprised…you can make your favourite ice-cream so quickly! Off it goes into the freezer and almost ready to eat. What we didn’t know by then was the fact that it took about 8 hours until the ice-cream was solid. It felt like we stirred the mixture a thousand times and in the end we had to wait until the next morning until it was ready to eat. I have to admit that I had the first spoonful before breakfast…mmmhhh.
Here’s the recipe:
160g caster sugar
Juice of 1 big(or 2 small)lemon
Before all else…it takes about 7-9 hours to make this icecream without an icecream machine, we usually start making it the day before. Let water and sugar boil for 2 minutes. Cut strawberries in halves, give them into the sugar water and let them cook for 5 minutes until they’re soft. Add the lemon juice, blend well, strain with a sieve and let it cool down. Then add the cream while stirring thoroughly and put the bowl into the fridge. You get the best result if you take it out every hour to stir, this will mix the colder bits from the side with the more liquid cream in the middle.
It was delicious and worth every minute we spent. It’s not as creamy as it gets when using an ice-cream machine though and I’m brooding over about making it part of my next Christmas wish list again.