"Heaven Scent", the theme for this week at I Heart Cooking Clubs (IHCC). It's all about enticing aromas that pulls us to a dish (in my case, dessert!). We, at IHCC are cooking with Diana Henry until end of March, and our next featured chef is Jacques Pepin, whom we will be cooking with for the next six months. If you are interested to join us, please stop by IHCC for more info.
I've made Strawberry and Rose Ice Cream for this week's assignment. Fresh strawberries are macerated with some sugar and the fragrant rose water for about an hour until the strawberries start to release their juices. With the rosewater, the aroma is so enticing indeed!
The macerated strawberries are pureed along with their juices, in a blender. Whip the whipping cream until soft peaks form, pour in the pureed strawberries and stir to combine. Churn in the ice cream machine, transfer to a container and place in the freezer for a few hours.
Strawberry and Rose Ice Cream. To serve, remove the container from the freezer and allow to soften for about 10 minutes.
This ice cream is not too sweet, the sweetness was just right! At first I thought that 5 tablespoons of rosewater seems too much, but it was just nice. The ice cream has a light rose aroma that is really pleasant without being too strong. Looks like strawberries and rosewater makes the perfect combination. Yum!
Strawberry and Rose Ice Cream
(adapted from "Food From Plenty", Diana Henry)
450gm (1lb) strawberries, hulled
juice of 1/2 lemon
115gm (4 oz) caster sugar
5 tbsp rosewater
250ml (9fl oz) whipping cream, chilled
- Chop the strawberries roughly and mix with the lemon juice, sugar and rosewater. Leave to stand for an hour until the sugar has dissolved and the fruit has softeneed.
- Whip the cream until it forms soft peaks. Puree the strawberries and all their juices in a blender of food processor. Stir the strawberry puree into the cream, then mix everything together.
- Churn in an ice cream machine, or pour into a shallow container and still-freeze. If still-freezing, you need to take the ice cream out of the freezer every couple of hours (do this 3 or 4 times) and fork the frozen stuff around the outside into the rest of the mix, to make it smooth.
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