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As soon as the first one arrives, I start with the ice creams, how delicious! Today we will learn how to prepare a delicious strawberry ice cream with Thermomix®.
Like almost all childrenMy daughters like them all and on weekends it is the dessert they ask me for. With Thermomix® they come out great, they are easy to make and above all, the important thing is that they are natural and we control that all the ingredients are of quality.
The first thing I do is invert sugar, which helps the ice cream not crystallize when we freeze it, that is, it remains creamier and not with ice chips. It also spreads and lasts a long time at room temperature, so we have to make many ice creams.
Before the strawberry season is over I always shop for freeze them. First I wash them, remove the leaves, cut them into pieces and put them in bags to freeze. So I make sure I have them ready to make this ice cream on any occasion.
Freshly made, the strawberry ice cream is very creamy and soft. But if you want to do it in advance, you can take it out and beat it again for a few seconds at progressive speed 5-7-10 so that the ice crystals break and make it creamy again. If you don't want to grind it again, you can take it out 30 minutes before serving so that it melts a little ... it will be perfect!
Strawberry ice cream
A fantastic idea to take advantage of the frozen strawberries you have at home.
More information - Invert sugar
Adapt this recipe to your Thermomix model
Delicious!!!! The truth is that they come out great in the thermomix, I have never made ice cream, I always make sorbet ... But it is already playing.
Kisses!
Cheer up, Piluka! It is very tasty. All the best.
Good morning, I want to make this recipe, Strawberry ice cream and I have no idea what invert sugar is, can you help me? Thank you
Hello Montse, click on invert sugar and it takes you to the recipe, or through the recipe index you can also see it, we published it a few months ago. All the best.
I put the link: http://www.thermorecetas.com/2010/09/27/Receta-Facil-Thermomix-Azucar-invertido-para-helados,-bizcochos,-… /
Hello Elena, first of all congratulate you on your fantastic blog is wonderful. I
every day I have your recipes and I always read them.
One question, how do you make invert sugar?
Thanks in advance.
A kiss
Hello Meritxell, click on invert sugar and it takes you to the recipe, or through the recipe index you can also see it, we published it a few months ago. Greetings and thank you very much for seeing us.
I put the link: http://www.thermorecetas.com/2010/09/27/Receta-Facil-Thermomix-Azucar-invertido-para-helados,-bizcochos,-… /
Thank you Elena for this recipe! Now I have been making ice cream with the Th and my fat man loves them. The last one I did is banana.
Some time ago I made the inverted sugar following your advice and now it has been great for me!
Hey, one thing: can I substitute sugar for saccharin? Tell me if I can combine it with invert sugar or not because it is for my mother-in-law who is diabetic.
Thanks
Again I forgot to ask you if I can use evaporated milk instead of the cream. Thank you.
Hi Ester, I think so but the truth is that I always do as I put in the recipe. If you try, tell me how are you? All the best.
Hi Ester, invert sugar cannot be taken by diabetic people, so you don't mind adding saccharin if you also add invert sugar. Greetings and thank you very much for seeing us!
It is incredible!!
Thank you very much, Monica!
The truth is that it looks very good.
It is very tasty! Go ahead and try it, Miguel.
Thanks Elena, I'm going to see you.
A kiss
I have not dared to make ice cream yet, of course this will be my first summer with th at home, but with that look ... we will have to try.
By the way, yesterday we ate the last meat you published, it is delicious.
I'm glad you like it, Mar !.
to make it with chocolate and strawberries, how can I do it? would it be melting the chocolate and attaching it or like ?! Has anyone ever tried to do it ?! Thank you so much
Hello Rocío, we are preparing the recipe for the chocolate ice cream. In a few days we will publish it. All the best.
Thank you very much, I will be attentive that I have everyone pending to make the chocolate ice cream! 😉
Hello Silvia, what are the white and blue or purple gasifying envelopes? and do you have to take one of them when making ice cream or all of them? Thank you very much for your recipes. Bicos from Vigo.
Hello Chelo, they are envelopes that are called "Gasificante" or "Soda" and it comes two by two. You have to put the two envelopes that come together, one is white and the other blue or purple (the color depends on the brand). Greetings and thank you very much for seeing us.
Hello, I want to make the invert sugar and the liquid caramel that I think are great, especially because it is natural and they do not contain colorants or preservatives, which by the way the purchased caramel has enough. I wanted to know why mineral water is used in the invert sugar ... with the temperature reached by the thermomix is not enough, can I put water from the tap? Thanks, I am very inquisitive and I like to know everything. A hug
Hello Mari Carmen5, you have to use mineral water. It depends on where we live, the water has very different components, there are places with more lime, ... and that affects the taste and the time it is well preserved. All the best.
Hello Elena, I have not tried making ice cream either, always sorbets. I have the freezer so full, that I never think of freezing strawberries ... but I will surely try to do it this weekend! You already know that I am delighted with your blog, and everything you publish is guaranteed success! Thanks!
Thank you very much, Blanca! I am very happy that you like our blog.
Hello, how are you? I want to ask you how do I know that we have the desired temperature because the thermo 21 does not say so and another question is sold with the inverted sugar done thanks ……………………… ..
Hello Sandra, you have to make the invert sugar, I put the link with the recipe: http://www.thermorecetas.com/2010/09/27/Receta-Facil-Thermomix-Azucar-invertido-para-helados,-bizcochos,-… /
I have 31 and the temperature lights up, the truth is that I have not had 21. I'm sorry I can't help you. All the best.
Hello friends, I congratulate you on your recipes, they are very helpful. Today I made your strawberry ice cream, I had the cream for 1/2 hour in the freezer. I have also made the invert sugar, but when I assemble it, the cream has not risen, it has runny. What have I done wrong? Thanks for your advice. Greetings from Alicante.
Hello Dolors, it has to be semi-mounted. If we take it immediately, it is like a half-frozen cream. It does not have to be liquid. Maybe he needed a little more time to whip it up. Greetings and thank you very much for seeing us.
Hello girls, this same ice cream could be made with other fruits, for example, by freezing banana? It looks great. Thanks
Hello Marisol, I think so, but I have not tried it yet. The truth is that I have never frozen banana. All the best.
What fruits have you ever tried to freeze? Yesterday I did the one with strawberries and it is out of the ordinary!
Hi Mari, I freeze the tangerines to make sorbet. I'm glad you liked it. All the best.
Would it be the same with unfrozen strawberries? Thanks
Hello Mari, with the unfrozen strawberries you cannot take it at the moment. If you are going to freeze it, they are worth it. All the best.
Hello there!
again I am going to try another of your wonderful recipes to surprise my guests, in this case my father who loves strawberries and I have a doubt ...
Does the cream (which I imagine you are referring to is that of 35% fat) must be incorporated directly from the cardboard or must it be assembled previously?
thank you very much as always!
Hello Erika, you have to incorporate it directly from the brick, without mounting. I am very happy that you like our blog! All the best.
It's not that I like your blog, it's that I love it!
Every day, without exaggeration, I do something of what you have published.
I spent two days that the internet did not work for me and I had a bad time, not being able to choose between your recipes, I had to settle for the books ... you are great, you give delicious recipes, tricks, you explain when to eat each thing, you publish photos of the recipe, you answer our questions very quickly ... I am a faithful follower forever.
And if you allow me a constructive criticism, the only thing missing is that in many recipes it does not say for how many people it is ...
From my heart, thank you and congratulations!
Thank you very much, Erika! I am very happy that you like our blog. You're right about the diners, especially in the first recipes we didn't put it. Now we try to put it although sometimes it happens to us. All the best.
hello, hello… .. have you tried the strawberry ice cream with natural danone? that very rich.
I'll try it, Xisca María. Thank you!.
Hello again, do you already have the recipe for chocolate ice cream?
Hello Bethlehem, I have not done it yet. The truth is that lately I have very little time. All the best.
It can be made with banana.
Thank you
Hello Pilar, I have not tried it but it is sure to be delicious. You'll tell me how are you, Pilar. All the best.
Today a heat wave around here, the Canary Islands. We are over 30º and what did we just drink? A delicious strawberry ice cream from our orchard thanks to your recipe, I won't even tell you ... Greetings
Girls, I also make it with berries, and it looks great. If I ever lack cream at home, I do it with yogurt and it is just as delicious. I love your recipes, yesterday I made the meatloaf with apple, but since I didn't have chicken meat, I took advantage of the pork meat to make hamburgers and it was also phenomenal. All the best.
Isabel, thank you for your comment.
By the way, I will try to make the ice cream with yogurt, it will surely be just as rich and also lighter.
what is inert sugar
Hi Maku,
Here is the recipe for invert sugar: http://www.thermorecetas.com/2010/09/27/receta-facil-thermomix-azucar-invertido-para-helados-bizcochos/
It is a liquid sugar, which is very useful when preparing ice cream, for example, because it does not crystallize when frozen and gives mixtures a very rich texture. You will tell us how it is. 🙂
The strawberries in pieces and semi-frozen, that I threw them whole, because the recipe did not specify ... and I almost loaded the machine!
Hello Gema, although the machine can handle that and much more, if we put them in pieces, the truth is that we help you in the crushing, so thank you very much for your comment. We just modified it in the recipe. Being chopped, they can be added without the need to defrost them at all. Thanks for following us!! 🙂