Wednesday, August 10, 2016
Dairy-free Strawberry Ice Cream
We're having a public holiday here today in honour of the Ekka, otherwise known as the Royal Queensland Show. Gotta love a day off in the middle of the week!
I have such fond memories of going to the Ekka as a child - catching the train in with huge crowds of people, feeding the animals, climbing into the rickety stands to watch the dog show, eating a dagwood dog and a strawberry sundae.
We've never actually taken the kids to the Ekka and we're not going this year either. Mr 2 still has a daytime sleep and also broke his arm a few weeks ago so has a sling on. It all seems too hard. Next year the boys will be 8, 6 and 3 which I think will be perfect for them to handle a full day out and enjoy all the different activities.
I have to say, ice cream has always been my weakness. Back when I was a bit of a sugar addict I would easily eat a tub a week (if not more). Terrible right? Well it's now been almost 3 years since I ate commercial ice cream. And I'm totally ok with that.
The ice cream they use for the strawberry sundaes at the Ekka is actually great quality, so perhaps next year my kids will experience the joy of having one.
Until then though my dairy-free strawberry ice cream will definitely satisfy everyone.
I made this ice cream a little differently than I have in the past. I know from past experience that adding strawberries can really water down the mixture making it very icy, or leave you with pebbles of rock hard frozen strawberry that will break your teeth.
This time I was careful to make the custard base extra thick and creamy and use very ripe strawberries for maximum flavour.
Just divine. Smooth and creamy ice cream with big strawberry flavour. The kids declared it to be 'the best ice cream ever' (although they do have short memories because my chocolate ice cream formerly held that lofty honour).
This really was so simple to make.
If you don't have a Thermomix, I would recommend beating the eggs, syrup and arrowroot together in a large bowl until smooth. Warm the coconut milk and vanilla in a medium pot then pour over the egg mixture and whisk together well, then pour the mixture back into the pot and stir over medium heat until the custard has thickened. The follow the instructions below for adding the strawberries, churning and freezing.
Dairy-free Strawberry Ice Cream
500g strawberries (washed, stems removed, halved)
150g rice malt syrup, divided
500ml coconut milk (full fat, from a tin)
4 egg yolks
60g arrowroot powder
2 ts vanilla extract
Place the strawberries and 40g of rice malt syrup into the mixing bowl and blend for 10 seconds / SP 5. Pour into a small bowl and set aside.
Without washing the bowl, add all remaining ingredients and cook for 7 minutes / 90 degrees / SP 4. It will be very thick and creamy.
Remove the lid and leave to cool for 20 minutes. Add the strawberry puree and blend for 5 seconds / SP 4.
Place into the fridge to cool completely (several hours).
Pour into ice cream maker and churn as per manufacturer's instructions - about 20 minutes.
Enjoy straight away as soft serve or pour into a glass container and freeze for a few hours until firm enough to scoop.
Linked up to Thriving on Thursdays.
Do you have a favourite food memory from your childhood?