We are still getting gorgeous strawberries half-way through March. Of course, we are making the most of it. I love strawberries and had a plan in place last week. On Sunday morning Mr.P expressed thick coconut cream and coconut milk. I had purchased two boxes of beautiful, red, plump strawberries the evening before.
For inducing strong flavours in today’s ice cream I used sherry vinegar, one of my favourite ingredients. Sherry vinegar is a fruity vinegar that complements plums, grapes and strawberries very well. I use it often with mushrooms and salads. The plan was to macerate small chunks of strawberries in sherry vinegar and raw sugar, and make a chunky ice cream. Some plans are meant to crumble, and this one blitzed. I forgot and blended the macerated strawberries, so we settled for regular strawberry ice cream but spiked with the rich, sweet flavour of sherry vinegar. I wish that I had reserved some chunks to scoop over the ice cream!
It is a very easy recipe and I am sure you would love to try this because it does not even need an ice cream maker.
Freeze-churn, and repeat it thrice. This ensures that you do not end up with icicles. If you blend and freeze only once, the coconut cream will settle on top and a lot of the fruit juice forms the lower layer.
Since macerated strawberries are acidic, the coconut cream as well as strawberries should be cooler than room temperature. I refrigerated both ingredients for at least an hour before blending. This helps prevent curdling.
The only unhealthy addition is a tablespoon of corn syrup. Mr.Leibovitz recommends the addition for good texture, and it does help!
If you have been here you know I am not keen on sweet stuff. You may add a tablespoon more if you feel sugar is needed. The amount depends on the sweetness of the strawberries as well.
If you do not have sherry vinegar use balsamic vinegar.
Recipe: Strawberry and sherry vinegar ice cream
Yield: 5 kulfi pops
Strawberries – About 15, large strawberries
Raw sugar – 5 tablespoons
Sherry vinegar – 1 tablespoon (Reduce to a teaspoon if strawberries are more sour or less sweet)
A pinch of black salt
Coconut cream (Full fat, homemade), refrigerated for an hour – 2 cups
Coconut milk (second extract) – 1/2 cup
Chop strawberries into small chunks. Add sugar, salt and sherry vinegar. Mix and rest for at least fifteen minutes to let the juices develop. Refrigerate till cold.
Place coconut cream and macerated strawberries in a blender. Blend well. The mixture should not curdle if sufficiently cold. Blend in short intervals, adding corn syrup, mid-way.
Pour into an ice cream tray or a safe plastic container, and freeze for 2-3 hours. The cream will have settled on the top and the juice at the bottom. Wait till it can be scraped. Place back in the blender and churn till uniform.
Half an hour before serving remove the container from the freezer and place it in the refrigerator. This helps in scooping neatly.
Alternatively, the ice cream can be poured into popsicle or kulfi moulds. I have noticed that aluminium mould work best for me.
If using moulds, do not remove from the freezer half an hour earlier. To serve, remove from freezer. Heat a little water till very hot, but not boiling. Swirl the metal kulfi moulds very quickly in the water, and turn on to a plate.
Tell me – does this look any different from regular ice cream? It is as creamy as conventional ice creams made with milk, and easier to make!