Philadelphia-Style Strawberry Ice Cream (No Egg)
Inspired by techniques from Serious Eats.
An egg-free cream base churned with sweet macerated strawberry purée and finished with small pieces of fresh berry.
Always check the labels of the products you use.
Method
- 1
Make the base. Warm the cream, milk, sugar, corn syrup and salt in the saucepan, stirring, just until it reaches a simmer and the sugar has dissolved. Pour into the jug, cool, then chill for at least 4 h. The corn syrup keeps the ice cream soft enough to scoop.
- 2
Macerate the berries. Slice the strawberries into the bowl, toss with the 50 g sugar and the lemon juice and leave for 30 min until they release plenty of juice.
- 3
Purée. Lift out about a quarter of the berries and chop them into small pieces. Blend the rest with all the juice until smooth, then chill both.
- 4
Combine. Stir the purée into the cold cream base until evenly pink.
- 5
Churn. Churn for 20-30 min until thick like soft serve. Add the chopped strawberries in the last minute so they stay in pieces.
- 6
Freeze and serve. Pack into the container, cover the surface with baking paper and freeze for at least 4 h. Leave for 10 min before scooping, and serve with a halved strawberry.
Storage
Keep frozen in a covered container for up to 1 week; the fruit pieces turn icy after that.
EU nutrition claims
- Low salt: 0.2 g salt per 100 g (limit ≤ 0.3 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 131 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
26.4 g per serving
52.8 % of the 50 g daily maximum · 105.6 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- ice-cream maker
- medium saucepan
- blender
- bowl
- sharp knife
- large jug
- freezer container with lid
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 333 kcal |
| Protein | 2.6 g |
| Carbohydrate | 33.3 g |
| of which sugars | 31.7 g |
| of which free sugars | 26.4 g |
| Fat | 22.3 g |
| of which saturates | 14.1 g |
| Fibre | 1.1 g |
| Salt | 0.26 g |
Protein per 100 kcal
0.8 g High Protein needs ≥ 5 g (20% of energy)
Calculated from USDA FoodData Central ingredient values
