15th Jan – National Strawberry Ice Cream Day
Red, ripe, juicy strawberries churned and frozen with some fresh cream and a bit of sugar is all that is needed to make a delicious strawberry ice cream. And as it’s Strawberry Ice Cream Day, you don’t need to be named Ben or Jerry to celebrate – everyone can enjoy a bowlful!
Variations of ice cream and fruit ices go back for thousands of years. As long ago as 3000 BC, people in China would serve their guests sweetened juices mixed with snow or ice shavings.
Fruit ice creams continue to be extremely popular, with strawberry ranking third after vanilla and chocolate. This is not a surprise, considering how refreshing and mouth-wateringly delightful a bowl or cone of strawberry ice cream is! Celebrate its special day today with a trip to the ice cream parlor or grocery store and say a very berry hello to the sweet strawberry!
How to make strawberry ice cream
Ingredients
- 1 x 400g punnet strawberries
- 1 x 250g tub mascarpone
- ½ x 397g can condensed milk
- cones and sprinkles, to serve
Preparation
- Pull the green hulls out of the strawberries. If they are still quite hard, cut them in half or quarters with a table knife. Tip them into a flat-bottomed dish.
- Use a potato masher to squash the strawberries as much as you can. Tip into a bowl. Ask your grown-up helper to give you a hand if you need to.
- Add the mascarpone and mash this in – don’t worry if it is a bit lumpy. Add the condensed milk and mix everything together. Don’t worry if the mix is streaky.
- Spoon the mixture into a metal or plastic box and put it in the freezer. Wait until the next day or at least 6 hours before scooping into bowls or cones. Decorate how you like.
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