Hey dudes!
I am Hilah, and today on Hilah Cooking I am going to show you how to make a basic strawberry
ice cream, so you can do this with any kind of fruits that you like.
I am gonna to use strawberries because that's what I have, but if you wanted to do peaches
or whatever is ripe in your area this is a great thing to like bring to a potluck or
something when it's hot outside and everyone is like, "Oh, my God!
You made homemade ice cream!"
and you're like, "It's no big deal really."
All right, this is a really, really simple recipe.
I have got here about two cups or half a quart of strawberries.
You can use fresh strawberries.
I happen to use frozen ones because I bought a whole bunch when they are on sale last week
and froze some of them before they went all moldy and funky on me, so they've been thawed,
and you know, if you want to use fresh, that's totally fine.
I am gonna to add a little bit of vanilla extract and some sugar and I don't normally
promote specific things, but I got this sample, and this is the first time I had opened it.
It's evaporated cane juice sugar.
It actually smells really good, it smells sort of like grass or flowers, so maybe you'll
add a little extra something something to my ice cream, but whatever.
Sugar, sugar, sugar, add some to it, okay.
Whoa!
Don't make a mess like me, and then I've just got my little chopper blade in here, and we're
just going to pulse this up.
I like to do it this way rather than chopping those strawberries because like a lot places
when you buy strawberry ice cream, the strawberry chunks are too big, and then they just freeze
really solid, and you just end up with this hard, rocky chunks in your ice cream, and
that is not cool in my opinion.
Get it cool, ice cream, cool.
[blend] About five pulses, so we end up with something like that.
It doesn't look that great, but it's gonna be awesome.
Just make sure, so yeah, we don't really have any large chunks.
It's sort of like strawberry puree.
So fantastic, and then for the milky part.
So a French ice cream is based on like a custard base, and that's gonna have the egg yolks
that you temper, and then you let it cool, and then you mix it with milk and do all that
stuff, but because it's Fourth of July recipe, we are doing the American style which has
no eggs, and that means it's a little bit faster because you don't have to let it cool
for many, many hours, so I just got some whole milk here, and I am gonna add some heavy whipping
cream.
Perf.
And add our strawberry mixture and kind of let this infuse and do all that stuff.
Okay, so you'll just see it's a little bit grainy because the sugar has not dissolved,
but that's okay because we're gonna let this all hang out together in the fridge, and we'll
try to get it a little bit stirred up here, and then we're just gonna put it in the fridge
for about an hour, and it's gonna get it cold so that it freezes nice and smooth and we
get small ice crystals inside of big, giant chunky ones, and also let that sugar get dissolved
into the milk and the strawberry juice and let that strawberry flavor completely permeate
the milk mixture.
So, that's it.
We'll just stick this in the fridge.
See you back in an hour.
Don't be late!
All right our mixture is fully chilled.
I am just gonna give it a stir.
Yeah, so I don't feel any sugar on the bottom there, so we are good to go, and I've got
my frozen canister, and I am splattering cream everywhere.
Great!
Now I am just gonna put my little machine together, and a few people asked when we did
the frozen yogurt a few weeks ago was if they could do this without an ice cream maker,
and you can.
Just spread it out into like a 9 x 13 pan and put it in the freeze and then just stir
it around every ten minutes or so until it's.
It won't be quite as creamy, but you know, you can do that too, or you can put it in
popsicle molds and make little strawberry ice cream popsicles.
That would be a great alternative.
Okay, so I am just gonna put this on for about probably 20 minutes or so.
Okay, so that's it.
Once it looks like this, and whenever you're doing homemade ice cream it's gonna kind of,
it's gonna be like soft serve at first and you can totally serve this now, but if you
wanted a little bit firmer, you could pack into an airtight container and put it in the
freezer for 30 minutes or an hour, and then it will be more like store bought ice cream.
Man, it's so nice and creamy.
So the churning thing kind of incorporates air into it.
You can see like now it's full.
When I put it in, it was only like up to there, and that makes it nice and light.
You don't really get that if you do it with like just freezing it in a container and stirring
it every once in a while.
It would be a little bit denser, but still great .Give it a taste.
Oh, man.
I love ice cream.
Mmmmm.
It's the best strawberries and cream ever!
Or it could be peaches and cream if you use peaches.
Okay, there you go.
There's a basic ice cream recipe.
Hope you make this for your buddies and your families and your loved ones and all that
stuff.
Maybe this weekend.
Maybe some other weekend.
It's a great thing to do in the middle of the summer when it's hotter than hell.
So, there you go!
If you have any questions about the recipe, please leave them in a comment below and let
me know.
Do you have a favorite kind of ice cream?
What's your favorite kind of ice cream?
Leave it in the comment.
Okay, talk to you guys later, bye!