Well, summer is mostly gone, but maybe you feel like ice cream anyway? We've had a few really warm and sunny days, as well as a lot of dark and rainy ones. This ice cream is one of those super-quick affairs. It helps to have a food processor (and an ice cream machine), but since it's egg-free, you don't have to make a custard, which in turn, doesn't need to sit overnight to let the proteins swell. It stays reasonably soft once it's frozen, but it's best enjoyed within a few days.
Citrus Strawberry Icecream
1 lime - zest and juice
1 orange - zest and juice
3 large strawberries
125 g sugar
200 ml milk
300 ml cream (full-fat)
Zest lime and orange directly into the food processor and add the sugar and juice from both fruits. Add the strawberries and process until the sugar has dissolved - a few minutes. Add milk and cream, and process for a few more minutes, until it thickens.
Chill the mixture for at least one hour. Then run in the ice cream machine until frozen - in my machine, it takes about 15-20 minutes.
Recipe in Swedish:
Citrus-jordgubbsglass
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