Strawberry Ripple Ice cream by Chef Shireen Anwar

By on August 15, 2011

strawberry ice cream Strawberry Ripple Ice cream by Chef Shireen Anwar

Ingredients

Evaporated milk chilled              1 tin
Condensed milk chilled             1 tin
Fresh cream (whipped)             3 cups
Strawberries (Chopperized)      1 cup
Strawberry syrup                          6 tbsp
Strawberry essence                    few drops

Ingredients for Strawberry Syrup

Sugar               1 cup
Water               1/2 cup

Method:

Cook sugar with water, until thick liquid is formed, then add 1 tsp strawberry essence, and few drops of red color.

Note:
keep evaporated milk tin for 6 hours in freezer for good result.

Method for Ice cream:

-       Beat fresh cream.
-       Beat chilled evaporated milk till doubled.
-       Then add in condensed milk. Fold in strawberries, strawberry essence, and lastly fold whipped fresh cream (with spatula). Put to set in an air tight container.
-       After 6 to 8 hour open slowly pour in strawberry syrup and make ripple with help of knife (as shown in picture below)

 Strawberry Ripple Ice cream by Chef Shireen Anwar
 Strawberry Ripple Ice cream by Chef Shireen Anwar

-       Final result,  after adding strawberry syrup and giving ripple, should be like this

-       Freeze till firm.

 Strawberry Ripple Ice cream by Chef Shireen Anwar

You can also make pineapple icecream in the same way. Instead of strawberries, take one tin of pineapple (chopperize it) and fold in with 1/2 tsp of pineapple essence.
For chocolate ice cream, you can add chocolate syrup (or coco powder mixed with milk (thick paste))