Do you like strawberries? Considering the forecasts for a hot summer, I decided to concentrate the flavor of one of the fruits most loved by adults and children (including me!) In an ice cream. A very simple ice cream, without milk and without cream, to fully appreciate the taste of strawberries!
Video of the Recipe
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Identity Card of the Recipe
- 94 KCal Calories per serving
-
Ingrediants
- Clean food: 500 g of strawberries
- 180 g of sugar
- 30 g of dextrose
- 2 g of carob flour
- 15 g of inulin
- Untreated lemon juice
- 250 ml of water
Materials Needed
- Casserole
- Ice cream maker
- Glass blender
- Cut
- Knife
- Scale weighs food
Preparation
- First, devote yourself to the preparation of the syrup. In a saucepan, combine the water and bring to a boil. When the water boils, add the sugar and dextrose, taking care to mix to facilitate dissolution. Turn off the heat and allow to cool completely, first at room temperature, then in the fridge.
- Meantime. Wash the strawberries, dry them and remove the tuft and stem. Cut the strawberries into slices.
- Collect the strawberries in the glass of the blender, adding the juice of half a lemon, the inulin (optional) and the carob seed flour. Blend the mixture by adding the cold syrup from the refrigerator, until a smooth and velvety mixture is obtained.
Did you know that
Inulin is a soluble, indigestible fiber which, in ice creams, is used to make the mass more creamy and spatulable, while at the same time accentuating its aroma. Furthermore, inulin helps to lower the freezing point of the water contained in the mixture. It is exploited as body compensator to give structure to ice cream mixes lacking in total solids (eg fruit ice creams). It is generally used in doses of 1-2%.
Although not essential, inulin is an ingredient capable of improving the chemical and structural characteristics of the compound.- Pour the cold mixture into the ice cream maker and allow to stir until it takes on a thick consistency (20-40 minutes, depending on the characteristics of the instrument).
Without ice cream maker
Ice cream can also be obtained without an ice cream maker. In this case, it is necessary to pour the mixture on a tray with low edges, then place in the freezer for at least 4-5 hours: in this period, it is important to mix the ice cream very often to break the ice crystals, favoring as much as possible the creaminess of the ice cream. same.- Place the ice cream in the freezer for at least a couple of hours before serving.
- Serve the strawberry ice cream in bowls, garnishing with strawberries or cream.
Alice's comment - PersonalCooker
Too much sugar you say? No, don't worry: the mixture of this "water based" ice cream is perfectly balanced. I remind you briefly that dairy-free and egg-free ice creams should contain a dose of sugar ranging from 22 to 30%! You will see that by following the doses and the suggestions I have given you, you will get an excellent result!Nutritional values and Health Comment on the recipe
The Strawberry Ice Cream with Water is a food that belongs to the group of spoon desserts.
It has a medium-low energy intake, mainly provided by simple carbohydrates (sucrose, dextrose and fructose).
Lipids and proteins are marginal.
It does not contain cholesterol and fibers are present in an average quantity (in this regard, the value indicated in the table does not take into account the inulin, which should double the total fiber intake).
This Strawberry Ice Cream is a food that, taken in moderation and occasionally, could also be part of the diet against overweight.
It has no contraindications for hypercholesterolemia. It is less recommended for type 2 diabetes mellitus and hypertriglyceridemia.
It is tolerated by the vegetarian and vegan philosophy. It does not contain lactose and gluten, which is why it can be included in the diet for related intolerances.
The average portion corresponds to about 90-110g (85-105kcal).
