PThermomix Strawberry Ice Cream

This isn’t just another ice cream recipe; it’s a deep dive into creating the most luscious, intensely flavored Thermomix Strawberry Ice Cream you’ve ever tasted. We’re talking about a symphony of sweet, tangy, and creamy that will have your taste buds singing. This recipe is designed for both beginners and seasoned Thermomix users, providing detailed instructions, helpful tips, and answers to all your burning questions.

The Magic of Roasted Strawberries:

The secret to unlocking the full potential of strawberry flavor lies in roasting. Think about it: when you roast vegetables, their sweetness intensifies, and their flavors become more concentrated. The same principle applies to strawberries. Roasting coaxes out the natural sugars, deepens the red hue, and creates a jammy consistency that’s absolutely divine in ice cream. It’s a game-changer.

Why This Recipe Stands Out:

Simplicity: Only four readily available ingredients are needed. No complicated stabilizers or emulsifiers here!
Seasonal Bliss: It’s the perfect way to celebrate the abundance of fresh, ripe strawberries during their peak season.
Effortless Elegance: This ice cream is a guaranteed crowd-pleaser, impressive enough for dinner parties yet simple enough for a casual treat.
Thermomix Advantage: The Thermomix makes the process incredibly streamlined, from whipping the cream to blending the strawberries to a silky smooth puree.

Ingredients: The Building Blocks of Deliciousness

Fresh, Ripe Strawberries: The star of the show! Choose plump, red, and fragrant strawberries for the best flavor. Organic is always a great option if available.
Sweetened Condensed Milk: This adds sweetness and a creamy, almost fudgy texture to the ice cream. Nestlé is a popular choice, but feel free to experiment with other brands.
Full-Fat Whipping Cream (Heavy Cream): Essential for creating that rich, velvety texture we all crave in ice cream. Don’t skimp on the fat content – it makes a difference!
White Sugar: A touch of sugar is used to enhance the sweetness of the strawberries during roasting.

Step-by-Step Guide: From Strawberry to Frozen Delight

Preparing the Strawberries for Roasting: Begin by washing the strawberries thoroughly under cold water. Remove the green hulls (the leafy tops) with a small knife or your fingers. Cut the strawberries in half or into smaller pieces if they are particularly large. This helps them roast more evenly.
Roasting the Strawberries: Preheat your oven to 180°C (160°C fan). Line a baking tray with parchment paper to prevent sticking and make cleanup a breeze. Arrange the prepared strawberries on the tray in a single layer. Sprinkle the strawberries evenly with the white sugar. Roast for 35-45 minutes, or until the strawberries are soft, juicy, and have deepened in color. The exact roasting time may vary depending on the size and ripeness of your strawberries.
Cooling the Roasted Strawberries: Once the strawberries are roasted, remove them from the oven and allow them to cool completely. This is crucial because adding warm strawberries to the other ingredients will affect the final texture of the ice cream. Cooling can take 20-30 minutes.
Whipping the Cream in the Thermomix: Insert the butterfly whisk into the Thermomix bowl. Pour in the whipping cream. Whip on Speed 3 for 1-4 minutes, keeping a close eye on the cream to avoid over-whipping. You want to achieve soft peaks, not stiff peaks. Over-whipped cream can become grainy. Transfer the whipped cream to a separate bowl and set aside.
Blending the Roasted Strawberries: Once the roasted strawberries have cooled, transfer them to the Thermomix bowl. Process for 10 seconds on Speed 4 until you have a smooth puree.
Combining the Ingredients: Add the sweetened condensed milk to the strawberry puree in the Thermomix bowl. Mix for another 10 seconds on Speed 4 until well combined.
Folding in the Whipped Cream: This is where the magic happens. Gently fold a spoonful of the whipped cream into the strawberry mixture. This will loosen the mixture and make it easier to incorporate the rest of the cream. Continue folding in the remaining whipped cream, being careful not to overmix. Overmixing can deflate the cream and result in a less airy ice cream.
Freezing the Ice Cream: Pour the ice cream mixture into a freezer-safe container. Cover the surface of the ice cream with a piece of parchment paper to prevent ice crystals from forming. Then, seal the container tightly with a lid or plastic wrap. Freeze for at least 12 hours, or preferably overnight, to allow the ice cream to fully set.

Tips & Tricks for Ice Cream Perfection:

Strawberry Selection: Use the ripest, most flavorful strawberries you can find. The quality of your strawberries will directly impact the flavor of your ice cream.
Roasting Time: Keep an eye on the strawberries while they are roasting. You want them to be soft and juicy, but not burnt.
Cooling is Key: Make sure the roasted strawberries are completely cool before blending and adding them to the other ingredients.
Whipping Cream: Don’t over-whip the cream. Soft peaks are what you’re aiming for.
Folding Technique: Be gentle when folding in the whipped cream. You want to keep as much air in the mixture as possible.
Freezing Time: Allow the ice cream to freeze for at least 12 hours for the best texture.
Softening Before Serving: Remove the ice cream from the freezer 10-20 minutes before serving to allow it to soften slightly. This will make it easier to scoop and enjoy.
Storage: Store the ice cream in the freezer for up to 1-2 weeks. Make sure it’s well-covered to prevent freezer burn.

Serving Suggestions:

Classic Cone: Serve your Thermomix Strawberry Ice Cream in a waffle cone for a classic summer treat.
Strawberry Sundae: Top with fresh strawberries, whipped cream, and a drizzle of chocolate sauce for a decadent sundae.
Elegant Dessert: Serve scoops of ice cream in a bowl with a sprig of mint and a few fresh berries.
Ice Cream Sandwiches: Use the ice cream to make delicious ice cream sandwiches with cookies or brownies.

Frequently Asked Questions (FAQs):

Can I use frozen strawberries? While fresh strawberries are preferred, you can use frozen strawberries in a pinch. However, the flavor and texture of the ice cream may be slightly different.
Can I use a different type of milk? While sweetened condensed milk is traditionally used, you can experiment with other types of milk, such as coconut cream for a dairy-free option.
How do I prevent ice crystals from forming? Covering the surface of the ice cream with parchment paper before freezing helps prevent ice crystals.
How long will the ice cream last in the freezer? The ice cream will last for up to 1-2 weeks in the freezer if stored properly.

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