The awesome thing is that you can make the most delicious strawberry ice cream yourself using just 3 (or 2, if you don't care for the lime) ingredients, your blender and your freezer. It's just THAT easy. Nobody needs an ice cream maker, come on! Unless you're planning on opening an ice cream parlor in the future, I don't see the need of buying a bulky machine that you're probably gonna use less than 10 times a year. Seriously!
Be that as it may, also ice cream cones -surprisingly- aren't the most intricate food you can make. By working with what essentially is similar to a crêpe batter, you can make your own, delicious cones.
For this recipe I'm adding lime to the mixture, as it gives the whole thing a subtle tart flavor.
Honestly, you could do many more variations on this recipe, the only ingredient you should keep in the mix is the condensed milk. I for one can only recommend making strawberry+cherry ice cream by simple replacing the lime with frozen cherries. Another flavor worth a try - apple+cinnamon (peel the apple before chopping it up and freezing it).
Also, you can OF COURSE keep both of these recipes completely vegan. Want some delicious vegan strawberry lime ice cream? Just replace the condensed milk with dairy-free condensed milk (which you can easily make yourself btw, I've got a recipe I'll share with you soon) and you've got yourself a lovely vegan treat for a hot summer day. As for the ice cream cones - instead of dairy milk you can use (you know the drill) any plant based milk and in place of the eggs you can use my favorite "faux eggs" - "chia eggs" (for 1 egg take 1 tbsp ground chia seeds and 3 tbsp water, stir and let the mixture sit for about 5-10 minutes). You're welcome ;-)
STRAWBERRY LIME ICE CREAM
350g frozen strawberries (I'd recommend letting the strawberries thaw for some 15-30 minutes, just until they're not rock-hard anymore. I feel like slightly defrosted strawberries make for a smoother result)
100g condensed milk
zest of 2 limes
juice of 1 lime
1. Put all the ingredients in your mixer and blend for about 1 minute on "high". Have a taste - if it's too sweet add more lime juice, if it's too sour for your taste add in some more condensed milk.
2. Transfer the mixture into a container and put it in the freezer. If you're planning on serving the ice cream that very day I suggest you stir it every 30 minutes or so, otherwise it WILL become hard as stone and you'll have to let it thaw for up to 30 minutes until you can serve it nicely.
ICE CREAM CONES
Ingredients (makes 7-8 cones using a 6 inch pan):
60g (1/3 cup) granulated white sugar
60g (4 tbsp) melted butter (at room temperature)
40g all purpose flour
1/4 tsp ground vanilla (or 1/2 tsp vanilla extract)
2 tbsp milk
a pinch of salt
flavorless oil for baking
1. In a bowl whisk the eggs and the sugar. Add the butter, milk, vanilla, flour and salt and mix until well combined. Let mixture sit for a minute. The mixture should still be quite liquidly, quite like a pancake batter.
2. Heat a (preferably non stick) pan to medium heat. Brush it with oil. Reduce heat to low, then pour in about 1/4 cup of the batter into the pan, immediately tipping and rotating it to spread the batter nice and thinly.
3. Let the "crepe" cook for about 2 minute or so, until you see the edges turn a light brown colour. Then flip the crepe and let it cook for another 30-45 seconds. Keep an eye on your pancake now, the batter gets burnt easily.
4. Once your cone-to be is fully cooked, transfer it onto either a smooth surface, or as I like to do it, a wire rack. You have to shape the cone while the crepe is still hot, so get your fingers ready for some hot stuff;-)
5. Form the cone and leave it to cool off. If everything was done right, the cone will become completely crisp within a few minutes.
music: Morning stroll
Josh Kirsch; Media Right Productions;
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