I learned to make this ice-cream from my mother; an ardent Francophile, she lived almost twenty years in France in the seventies and eighties, touring the country forward, backward and sideways; when she cooked, it was French cuisine. I saw her make this ice-cream one day in preparation for an upcoming party and was incredulous: How can something that good be so easy to make?
You will make this in three minutes flat and you don’t need a recipe, nor an ice-cream maker!
iI you want it creamier, add more cream! Sweeter? Add more sugar! Store the cream in the freezer and you are done! The day of the party, let it soften a bit and scoop out elegant balls on dainty meringue trivets, if you want. The taste is incredibly fresh, whether you use fresh or frozen berries. Here is the no– recipe, courtesy of maman.
- 1 quart basket of strawberries or 1 pint strawberries and 2 pints raspberries or two bags of frozen raspberries or strawberries or a combination of both or some fresh raspberries and a bag of frozen strawberries or…..
- a generous cup of whipping cream, add more if you like it creamier
- 1/2 tablespoon of fresh lemon juice on the berries if you like
- 1 generous cup of sugar (or more if you like it sweeter)
- If using fresh strawberries and raspberries, clean them.
- Place the fruits in a blender, add the cream and sugar, (lemon juice if you like) and puree for about one minute or two.
- Pour into a mold and freeze.
If using meringue trivets:
Use 3 egg whites and one cup of sugar and a dash of cream of tartar and salt; beat the whites with the cream of tartar, add the sugar gradually till the meringue is shiny and stiff; place small mounds or pipe small trivets on a baking sheet lined with a silpat or parchment paper; bake at 250F for a couple of hours until totally dry.
Maman used crème fraîche, but since I live in the US, I used heavy whipping cream; feel free to play around with this recipe.
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