Strawberry Ice Cream

To prepare the strawberry ice cream, start with the strawberries: wash them under running water, let them drain in a colander 1, and then remove the leaves using a small knife 2. Then put them in the blender 3.

Blend until you get a smooth puree 4. Then strain the puree through a fine mesh sieve to remove the seeds and collect it in a small bowl 5. Set the strawberry puree aside and start preparing the cream: pour the milk into a large pot 6.

Add the sugar 7 and place the pot on low heat, stirring until the sugar is dissolved, it will take 1-2 minutes 8. Then pour the fresh liquid cream into a small bowl 9.

Pour the egg whites into the cream 10 and mix with a whisk 11. When the sugar has dissolved in the pot on the stove, add the cream and egg white mixture 12 and bring everything to a temperature of 181°F (83°C) to pasteurize the milk and egg whites.

Once the temperature is reached 13, remove the pot from the heat, transfer the mixture to a small bowl 14 and cool it quickly: to do this you can place the bowl in a large container full of ice and stir continuously. When the mixture is very cold, add the strawberry puree you made earlier 15.

Mix the two mixtures with a spoon 16 and when you have a smooth and liquid cream, pour it into the ice cream maker 17. Turn it on and let it go for at least 30-35 minutes or until the mixture has a creamy but firm consistency 18. If you don't have an ice cream maker, put the liquid mixture at room temperature in the freezer inside a bowl, remembering to stir it every half hour until you get the perfect consistency.

Once ready 19, transfer the ice cream from the ice cream maker to a bowl 20 and let it firm in the freezer for at least 4 hours, or better yet, overnight. When serving, you can choose to present the strawberry ice cream in cute cups 21 and garnish with wafers. If you have time, you can also prepare cat's tongue cookies, for which you can find the recipe here!