This recipe is new and old at the same time, as I made it some time ago to tell you the truth. But some computer technicalities weren’t helping, this partly explains the lack of articles. The other is that cooking for just one person (me) is not fun at all, hahahahah.
When I told you about mine Pavlova which didn’t work out (Strawberries & Rose Water), I commented that I really liked the combination of strawberries and rose water, right? And that I would like to make ice cream with this flavor.
A Pat Scarpin (Technicolor Kitchen) e o Renato Moraes they supported the cause, hahahah.
Well… I’m done doing. To mean, no It is good ice cream. But it’s worth it! 😀 Frozen yogurt which is actually more curd, hahahah Like it, I liked it. However, it suits hot days better as it is refreshing.
I just missed, a little, some fat there. Let me explain, I wish I had used yogurt integral. But who said it would be easy? Of all the brands on the market only had light, skimmed or 0% fat. I grumbled on Twitter at the time, whether it was a prank or what was the problem with these people! I had to opt for the partially skimmed product and the curd (which if I’m not mistaken was made with skimmed milk).
Strawberry, Yogurt and Rose Ice Cream
Makes: 1 L
- 550 g strawberry (without the green part; raw: 650g)
- 150 g crystal Sugar
- 1/4 c. tea tahitian lemon juice
- 2-4 soup spoon rose water (depends on your personal taste, I used 3)
- 200 mL curd (signature type)
- 100 mL unflavored yogurt (signature type)
1 cup: 250mL | 1 tablespoon: 15mL.
- Chop the already cleaned strawberries into equal pieces and place them in a bowl. Add sugar, rose water and lemon juice.
- Mix well, cover and let rest for at least 1 hour, ideally 2 hours. Do not let more than that pass, otherwise the fruit will lose a lot of liquid.
- Mix the curd and yogurt with the strawberries. Blend in a blender until the strawberry pieces are crushed and the mixture becomes “creamy”.
- If you want pieces of strawberries, separate a cup of chopped strawberries before adding the curd and yogurt. And add it after the mixture has passed through the blender.
- Taste it. At this point you will be able to know if you need to adjust the amount of rose water. The ideal is to let this base cool for 1 hour in the fridge, then use the ice cream maker. Follow the instructions for use according to your model.
- If you don’t have an ice cream maker, you can do it manually. Place in a container and take it to the freezer and every 1h30 (average) mix with a fork or beat in a processor to make the ice crystals more uniform.
- Remove from the freezer a few minutes before serving. Ideal on a hot day, it’s very refreshing! 😀
- Adapted: David Lebovitz.
- Buy the Book: The Perfect Scoop (affiliate link).
- Curd, yogurt: you can use just curd or yogurt, you need 300mL in total. As for consistency (firm), it is written on the packaging. The base recipe called for Greek or style yogurt, but I don’t think the national ones come close to that.
- rose water: as the days go by, the flavor becomes milder.
- Strawberry marinated in sugar and rose water: it is an excellent accompaniment to cream ice cream, whipped cream, meringues.
