Saying goodbye to summer: strawberry ice cream
2017-09-18
September is already here, and strawberries are not really in season any more, but here’s one last recipe for an exquisite
strawberry ice cream!
The recipe comes from the book
Gelati e sorbetti vegan. 70 ricette senza latte e senza zucchero raffinato (Terra Nuova Edizioni) by
Alice Savorelli. The young blogger from Ravenna, whose blog
Cottoecrudo is all about vegan and macrobiotic cooking, offers original recipes for ice creams, sherbets, ice lollies and other frozen desserts made with healthy, flavourful ingredients in the book.
This recipe is
easy to make in an hour and 20 minutes, including chilling time.
Here are the ingredients for four servings:
-
500 grams washed and trimmed organic strawberries;
-
juice of half a lemon;
-
100 grams rice syrup;
-
260 grams unsweetened rice milk.
You will also need:
-
blender;
-
ice cream maker.
Instructions for making strawberry ice cream:
-
Cut up the strawberries, drizzle them with lemon juice and rice syrup, stir and refrigerate for half an hour.
-
Blend briefly with rice milk, then refrigerate for another half hour. Turn on the ice cream maker and pour the mixture into it. It will take 20 to 25 minutes to make the ice cream, which should be served immediately in individual bowls.
In her book, Alice suggests serving this ice cream accompanied by
dried apples, maple syrup and cinnamon.
Here’s how to do it:
-
In a bowl, blend 4 tablespoons of maple syrup, one level teaspoon of powdered cinnamon, the grated peel of ½ lemon and a little vanilla.
-
Wash, peel and core 2 apples, keeping them whole. Slice horizontally and rub with the maple syrup mixture to coat evenly.
-
Put the apples in the dryer or in the oven at a very low temperature until all their moisture is gone.
Mariagrazia Villa
Recipe: Alice Savorelli.
Recipe source: Alice Savorelli,
Gelati e sorbetti vegan. 70 ricette senza latte e senza zucchero raffinato, Terra Nuova Edizioni, Florence, 2016.
Photograph: © Giancarlo Gennaro.