Striezel aux Pralinés Roses
The French take on the classic braided sweet bread becomes both beautifully decorative and...
Vegan Strawberry Ice Cream
This vegan creation from the Veganista ice cream sisters can be enjoyed with or without balsamic vinegar.
This is a recipe for traditional strawberry ice cream with normal sugar, i.e. not alternatively sweetened. Try the balsamic vinegar version, but please use only the best quality balsamic vinegar. This mix of sweet and sour is perfect for the end of a dinner.
| Ingredients | ||
|---|---|---|
| 450 | g | strawberries, fresh or frozen |
| 90 | g | water |
| 150 | g | sugar |
| 2 | lemons | |
| 0.5 | g | locust bean gum, available at online wholefood shops |
| 0.5 | g | guar gum, available at online wholefood shops |
| 1 | dash | good quality balsamic vinegar (optional) |
- Wash the strawberries, remove the stalk and cut them in half. Weigh them and put them aside in a bowl. If using frozen berries, remove from the freezer approx. 2-3 hours beforehand and defrost.
- In a large measuring jug or pitcher, weigh out the water and lemon and mix together. Add the strawberries and puree with a hand blender. If you like, you can now add a dash of good balsamic vinegar.
- Weigh out the sugar, locust bean gum and guar gum in a bowl and mix together.
- Now you can start to gradually mix the dry mixture into the liquid mixture with a hand blender. When all the ingredients are well mixed, you can pour the mixture into the ice cream maker.
- As soon as the ice cream maker stops, either enjoy the ice cream immediately or put it in the freezer for about 3 hours.
