[recipe] 딸기 바질 아이스크림

예전부터 결혼해서 나만의 살림이 있다면 꼭 요거트/아이스크림 메이커를 마련하겠다고 마음 먹었었으나, 현재 전기밥솥도 없는 마당에 아이스크림 메이커는 조금 오버인 것 같다.

하지만 이 레시피는 아이스크림 메이커가 없는 가정을 위한 instructions 도 친절하게 포함되어 있다: "whip it with a spoon till your arms are sore." (돈이 없으면 몸이 피곤한 게로구나.)

Need:

450 ml heavy cream/double cream//heavy whipping cream
250 ml half and half
1 lb fresh strawberries + 1/2 lb fresh strawberries, washed, and hulled
2 cups loosely packed fresh basil leaves (no stem)
1.5 cups sugar, or as per taste
a pinch of salt
zest of 2 medium sized lime
1/2 cup blanched and slivered almonds, very lightly toasted
1 tablespoon vodka (optional – the alcohol helps break up the crystals)

(Note: Instead of using part half and half, and part heavy/double cream, you can use all heavy/double cream)

1. Blend/process half and half, heavy cream (or cream if you are using all cream), sugar, zest, 1 lb strawberries, basil leaves until smooth.

2. Chop the 1/2 lb strawberries. Set aside. This is going to be added to the ice cream for some extra bites.

3. Crush nuts just enough and not too much, or they will release oil. Set aside.

4. Combine all ingredients, with the cream, basil and strawberry blend in the ice cream maker and process as per instructions. Add the vodka and churn for another 10 minutes.

If you do not have an ice cream maker:

1. In a large container, stir in the basil & strawberry cream blend, almond, zest, salt, chopped strawberries and the vodka and freeze.
2. Approx. every one to two hours take the ice cream out from the freezer and blend it with the hand blender or whip it with a spoon till your arms are sore – this is to break up the ice crystals.
3. You might have to repeat this process about 3 – 4 times.)
4. Freeze until all set.

(Source: ecurry)