Ingredients for nine 1.5 fl oz. /50 ml. ice cream bars:
• 10.5 oz. / 300 g. fresh strawberries
• 6.5 oz. / 200 ml. whipping cream
• 3 spoonfuls and 2 spoons of confectioner’s sugar
• 1 spoonful of vanilla sugar
• ¼ of a lemon
• ½ spoonful of vanilla extract (optional)
• several mint leaves
Preparation:
Mix the strawberries with 3 spoonfuls of sugar and a few drops of lemon juice. If strawberry seeds in the ice cream bars are not wanted we sieve them through a fine sieve. Then add vanilla extract to the cream alongside the 2 spoonfuls of sugar and 1 spoonful of vanilla sugar. Blend only to dissolve the sugars but to keep the cream’s liquid state.
Fill the ice cream forms half way with the strawberry mixture first, and then with the cream one. Because their thicknesses are different, they will not mix, and so it’s unnecessary to wait for the first layer to freeze like with other flavor combinations. If for a marble-like complexion, is desired, start with the creamy layer, add the strawberry one and carefully and gently mix the two with a stick. Mix a few mint leaves into the strawberry layer and add a bit of lemon juice.
Then freeze the forms for about to 40 minutes, take them out and put sticks into them. If using plastic handles, place them in the forms right after filling them. Freeze the ice creams for at least 4 to 6 hours.
Serving:
Distribute the sauce into pre-prepared glasses. Remove the forms from the freezer and keep them under warm flowing water for 1 or 2 minutes, as the ice creams will be then easier to remove from the forms with their edges warmed up. Put the ice creams into glasses and serve.
Subscribe today and get the next issue.
Schedule: October 15 – January 15
BACK ISSUES: CLICK HERE
Where to buy My Herbs:
New issue is out: Barnes & Noble, Broadway, New York