strawberry ice cream

IMG_3696
Originally uploaded by kattebelletje.

Perfect for hot summer days: home-made ice cream. I own one of those Midas ice cream makers that work without electricity. Basically, it is a pan with very thick sides, and a strangely shaped lid; inside is a probably very salty liquid which (after one night in the freezer) freezes your ice-cream mixture in about 30 minutes. I have not only had good experiences with the Midas, sometimes it has let me down, and all I got was a very cold slush; but now I think I have tackled the problem. The trick is to cool the ice cream mixture in the freezer first for about 20 minutes before putting it in the ice cream maker. It takes some patience, but it is worth the wait. Put 175 grams of white sugar in a small saucepan with 150 mls of water and boil until you have a syrup. Add the juice of one lemon. Then clean 450 to 500 grams of strawberries and put in a food processor until completely mushed. Wait until the syrup has cooled, then mix together with the strawberries and put in a freezer until very chilled (up to 30 minutes). Take your pre-frozen Midas (or ice cream machine) and pour the mixture in. Leave for 15 minutes outside the fridge with the lid on, stir, then leave 10 or 15 minutes more and yes!... a perfect scoop of fruity, strawberryish, sweet, home-made ice cream. Served in a glass by Yoshitomo Nara here and a small spoon to eat it slowly and reverently.