After I successfully made coconut ice cream, I decided to venture on making another ice cream flavor. I came across a strawberry ice cream on William Sonoma that doesn't use eggs. Instead, the recipe called for crème fraîche. The author noted that crème fraîche helps the ice cream retains the soft texture which is known as the Philadelphia-style ice cream.
I personally don't like to make custard based ice cream. Too much work. Plus I have to decide what to do with the egg whites that aren't called for in the egg based recipes.
I thought this strawberry ice cream is also perfect cold dessert for anyone who has egg allergy. Unfortunately, when I tested this recipe, the heavy whipping cream in my fridge was about to expired. If you cannot have any cow's milk products, substitute cream with coconut milk and sour cream with sheep's milk yogurt. Add extra sweetener to your liking as the yogurt may be pretty sour.
Strawberry Ice Cream
adapted from William Sonoma's Strawberry and Crème Fraîche Ice Cream
makes half quart
1 cup (8 oz) heaving whipping cream (Organic Valley), divided
1/2 cup (4 oz) granulated sugar
1/2 cup (4 oz) sour cream (Daisy) or vanilla crème fraiche (Vermont Creamery)
2 cups (8 oz) frozen or fresh strawberries (365 Organic frozen)
- In a large bowl, warm 1/4 cup of the cream in a microwave about 15 seconds.
- Whisk in sugar until dissolved.
- In a blender, puree together the sugar mixture, cream, sour cream or crème fraiche, and strawberries, about 30 seconds.
- Transfer the strawberry cream to a freezable container.
- Freeze it for two hours and then beat it with a fork.
- Put it back into the freezer for another 4 hours or overnight before serving.
Allergy Info: This strawberry ice cream is free from eggs, legumes (soy), nuts, wheat, and fish. Some people reported a corn reaction with Organic Valley's and Daisy's products. I'm not sure if any of the Vermont Creamery's products are corn free. Aroy-D coconut milk is corn free. Please let me know if you are able to find alternative corn free ingredients.
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