Strawberry Ice Cream without Egg- Kem Dâu Không Trứng

Vietnamese food

Strawberry season is always too short in Oregon.  I have been planning to go back to the farm where I and the kids having fun and making some money in the early days in America but time keeps flying.  This recipe will give you the best strawberry ice cream if you have some good strawberries in hands.  The pink color will be richer darker shade in 1 or 2 days.

3/4 pound fresh strawberry, rinsed, dried, hulled
1/2  cup sugar
1.5 cups heavy cream
1/8 teaspoon salt
1 teaspoon vanilla extract

  1. Cut strawberry into quarters, mix with sugar and chill in the fridge until very cold about 4 hours  or overnight or about 1-2 hours in freezer.
  2. Strain strawberry, puree them until smooth, chill in the fridge.  Cook the syrup down to thicken but still pour-able.  Let it cool.
  3. Mix all ingredients into an ice cream maker. Process as manufacture’s manual.
  4. When the ice cream is done, serve immediately for soft ice cream or transfer to an air tight container and freeze until firm. Ice cream will becomes darker color overnight in the freezer.

Comments on Facebook