Easy Homemade Vanilla Ice Cream & Strawberries

serves 4
* 4 egg yolks, preferably free range
* 4 tablespoons sugar, or icing sugar
* 4 dl whipping cream
* 1 vanilla bean, or 1 tablespoon vanilla sugar
* 1 liter (1000 ml) fresh strawberries
* 4 tablespoons orange liqueur

1. Cut vanilla bean open and scrape out the seeds.
2. Beat the egg yolks with sugar and vanilla.
3. Whip the cream and fold it into the egg mixture.
4. Pour your prepared mixture into a wide plastic freezer container.
5. Put it, covered, into your freezer for a couple of hours.

Optional: You may take the ice cream out of the freezer after 30-40 minutes, break up the ice crystals by beating it and making it smooth again, and repeat this now and then. However, there is really no need to stir this ice cream while it freezes. I don´t do that. When there are so many egg yolks in the ice cream mixture, I find it unnecessary.

1. Soak the strawberries in orange liqueur and place them, covered, in the refrigerator for an hour or more. Gently stir around now and then, without mashing the strawberries.
2. Place the strawberries in serving glasses and spoon the ice cream on top.

So, even if you are not the owner of an ice cream maker, and even if you only got a refrigerator with a small freezer, you can easily make a delicious strawberry ice cream dessert.

Parfait or ice cream?
Perhaps you prefer to call this “ice cream” a “parfait” instead. That´s fine with me. I find the difference between “parfait” and “ice cream” exceedingly fine. In Sweden, a parfait is always made with cream and has a creamy, porous texture.

It seems to me that in English it has several meanings. The more I read about the difference, all the more the English meaning of the words “ice cream” and “parfait” puzzles me. Can anyone explain, please?


Show Comments

No Responses Yet

Leave a Reply