Summer reminds us that BERRY freshness is at times taken for granted.
The allure of our last local strawberries brought on this breath of simplicity.
As we come to accept the escaping strong grasp of Summer's lingering days...
freshly prepared berry delicacies has equally proven difficult to let go of.
Admittedly, short of having strawberry flavoured ice cream once as a child...
this berry selection never really attracted me at ice-cream parlours.
I'm usually caught up in the classic selections of chocolate, caramel, coffee and so on.
Lately, I finally got around to opening a gifted ice-cream book.
It had been laying around during the Summer, only waiting impatiently to be discovered.
As I finally got around to picking it up...
it immediately screamed of sweet, frozen delicacy inspiration.
Strangely enough, the strawberry section had kind of caught my attention.
Maybe the bowl of strawberries waiting pretty had something to do with it...hmm.
However, the egg-custard recipe was not thrilling me at that point.
I really desired a non-cook, eggless concoction.
Now, once again, a dilemma once again tugged at me.
Was I willing to mess with the recipe so that I could look forward to eating a berry ice-cream?
It seemed that only a few touches were missing in order for this ice-cream to sing.
I figured, first, I'd add banana, especially since it would go a long way to smoothen the mix.
Another flavour enhancer would be a little lemon zing.
So, why not blend my homemade Limoncello into the fray?
After all, some lemon liquor would not only boost the flavour...
it would also help in avoiding that usual rock hard texture.
I jotted down my thoughts and was willing to give this berry creation a chance.
Since, I don't have an ice-cream machine...
I once more counted on my versatile food processor to get the job done.
Here's my recipe for scrumptious spoonfuls of frozen Berry Banana Lemon delight.
Strawberry Banana Limoncello
no eggs...no cooking...ice cream machine is optional
about 6 servings
Click HERE for a PRINT version
(American / Metric measures)
. 4 cups (1 litre) strawberries*, hulled
. 2 small, ripe bananas
. 1/2 cup (64g) confectioner's sugar
. pinch of sea salt
. 6 Tbsps. (90ml) Limoncello liquor **
. 1 cup (250ml) whipping cream 35%
* Although I haven’t tried it yet...I see no reason not to also make this recipe with thawed, frozen berries.
** There's no other liquid that can equal the flavour of Limoncello. However, if you really do not wish to add alcohol to this recipe...pure Lemon extract in the amount of 1 Tbsp. (15ml) can be used also. Just remember to place the ice-cream container in the fridge about 20 minutes before serving.
1. Preferably with the aid of a food processor or power blender, purée the strawberries and banana together.
Note: - Optional: You could pass the mix through a 'Chinois' to create an even smoother cream without the tiny berry seeds.
2. Add to the mix the sugar, salt and the Limoncello liquor. Process the mix for about a until fully combined. Set aside temporarily.
3. In a separate, pre-chilled, large bowl, prepare the whipped cream. With an electric beater, whisk the cream to soft, holding peaks.
4. Afterwards, gradually fold in the berry mix into the whipped cream until fully combined.
5. At this point, either use your ice-machine maker (follow manufacturer's instructions)...or make it the following way: Pour the mix into a preferably stainless steel bowl or shallow pan. Cover with plastic wrap and place it into the freezer.
6. After about 2 hours or so, give it a few vigorous fork-like strokes or a good whisking in order to break up the ice crystals. This should be repeated again within the next 2 hours by placing the almost frozen mix back into the food processor. After which, the ice-cream can be served as a softer version. If not, pour the ice-cream mix back into a freezer containers for later serving. Scoop and serve. Enjoy.
Not only did I have fun making this...I was surprised how much I was drawn to get a few more spoonfuls of it every chance I got ;o)
Strawberry ice-cream had suddenly went up in the ranks...and has certainly deserved a spot on my Foodessa's culinary adventures.
Have a blissful week,
Comments or suggestions ... write me :o)
Claudia at: foodessa [at] gmail [dot] com
Please take note on how I bake and cook...
Here’s a 101 of sorts to make sure that there are no disappointments when trying my creations.
Also...just so you know...feel free to increase the salt and sweet factor since I'm not high on either of them ;o)
. Use DRY cup measurements for...you guessed it...all DRY ingredients.
Anything DRY gets measured by spooning the overfilled ingredient (never shake the cup) and then level off with a flat edged tool. Exception...Brown sugar should be packed in and leveled.
. Use LIQUID cup measurements for...all LIQUIDS that cannot be leveled like for example butter, yogurt...etc. Measure the liquids at eye level to avoid overdoing what the recipe truly needs.
. OVENS are unfortunately not created equal. Mine is so old that it has reached many degrees off it's norm. It's really worth investing a few dollars to test yours with an appropriate oven thermometer. You'd be surprised how many ovens I've heard about not being where they should have been. Before you lose any more ingredients and much time preparing a new recipe...run to the store...you'll thank me later.
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