Now, I know that I have done a similar post recently, but that was actually a strawberry milk and not actually an ice-cream. In the previous post I mentioned and showed a few pictures of how you can turn it into an ice lolly if you have leftovers or if it’s really hot and you want a cold treat. I have had a comment about that recipe saying that it is too milky and not sweet enough – I am after all a Paleo website and using natural unsweetened ingredients is kinda my objective.
So here is the thing, it IS actually a milk and not an ice-cream and secondly I always encourage readers to taste during the process. I don’t have a strong tolerance to sweet things so my recipes are not normally sweetened to the level that others may want, but that is not stopping anyone from adding more. Yes, with a cake recipe a different story entirely, but with flavoured milk or ice-cream is totally up to the maker. Add an extra splash of maple syrup, more strawberry pulp or a touch of tipple to make it more grown up if you prefer, what is vitally important is to get the flavour 100% perfect before freezing.
With the strawberry pulp, make sure you remove as much liquid as possible before freezing as the more liquid the icier it will freeze. This is one of the reasons I prefer to roast them as it not only enhances the flavours beautifully but also removes a large amount of the liquid. When roasting, place in a smallish dish that allows them to be touching without any spaces between them, this causes an almost steaming effect which pulls out the juices which can then be saved and used as a cordial or flavour for iced tea.
I like to add a tablespoon of vodka to the ice-cream, this is totally tasteless and does not change the flavour in anyway yet helps to prevent ice particles from forming. It is absolutely a personal choice to use it, but if you are not opposed to using alcohol it really is a game changer in terms of texture.