Fruit ice cream without an ice cream maker. How many times have we wondered: how do I make ice cream without an ice cream maker?
Or how do I get my kids to eat fruit?
Or again, the fruit is ripening too quickly, do I throw it away?
I say absolutely NO!
Here’s the solution: Moreover, you can make this ice cream with any fruit, even mixed.
You will find instructions on how to pasteurize the egg whites
You will also find the Bimby version.
Think for yourself;
- Cost: Economic
- Rest time: 6 Hours
- Preparation time: 20 Minutes
- Portions: 6
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
let’s go shopping
- 1 cup peaches (thinly sliced or other fruit of choice)
- 1 cup pears (or other fruit of choice)
- 1.25 cups Greek yogurt 2% fat
- Half lemon (zest grated)
- 2 tbsp lemon juice
- 2 tbsp sugar (or 1 tbsp of stevia or 2.5 tbsp of erythritol)
- 1 egg white
Fruit ice cream without an ice cream maker
Tools
what we need to prepare the
- Electric whisk or Bimby
- Citrus juicer
- Grater
- 6 Molds for popsicles
Preparation: Fruit Ice Cream without an Ice Cream Maker
Version with the whisk
Wash the strawberries, or other fruit of choice, slice them thinly and put them in a bowl with the lemon juice.
Wash the blueberries as well and let them drain, then add them to the strawberries in the bowl.
Grate the lemon zest. Pour the yogurt into a bowl, add the zest and the honey, and mix well.
Separate the egg white and set it aside. Next, place the egg whites in a bowl and whisk them to stiff peaks with a pinch of salt.
Meanwhile, in a small pot, heat ¼ cup of sugar in 1.5 tbsp of water and let the syrup reach 250°F, then turn off the heat.
Pour the syrup over the whipped egg whites slowly with the whisk in motion.
When the egg whites are whipped to stiff peaks and pasteurized, add all the yogurt, continuing to mix with a spatula.
At this point, add the thinly sliced strawberries and the blueberries or other fruit.
Pour the ice cream into a single tray or in popsicle molds and put in the freezer for about 6 hours.
Here’s the Fruit Ice Cream without an Ice Cream Maker.
If you want to pasteurize the egg whites, proceed as follows:
To use 3 pasteurized egg whites, whisk them with a pinch of salt until they form stiff peaks.
Meanwhile, in a small pot, heat ¼ cup of sugar in 1.5 tbsp of water and let the syrup reach 250°F, then turn off the heat.
Pour the syrup over the whipped egg whites slowly with the whisk in motion.Wash the strawberries, slice them thinly and put them in a bowl with the lemon juice.
Wash the blueberries as well and let them drain, then add them to the strawberries in the bowl.
Grate the lemon zest and collect the juice, which you will put together with the fruit.
Separate the egg white and set it aside.
Whisk the egg white with the sugar to stiff peaks
with the butterfly for 4 min. At 158°F speed 3.5.
Remove the butterfly and transfer the mixture to a bowl, add the yogurt to the bowl and fold from top to bottom to incorporate air, then once the mixture is smooth and homogeneous, you can add the fruit.
Pour the ice cream into a single mold or in popsicle molds and put in the freezer for about 6 hours.
Here’s the Fruit Ice Cream without an Ice Cream Maker with the help of our friend Bimby.
storage and tips
Fruit ice cream without an ice cream maker. You can store this ice cream in the freezer for up to 6 months and take it out 1 minute before unmolding.
If you don’t want to use popsicle molds, you can make the ice creams in small glasses and, when you serve them, unmold them like semifreddos or enjoy them with a spoon.
Moreover, you can use any type of fruit, or if you don’t want fruit, you can add chocolate chips.
Fruit ice cream without an ice cream maker
How do I pasteurize the egg whites?
If you want to pasteurize the egg whites, proceed as follows:
To use 3 pasteurized egg whites, whisk them with a pinch of salt until they form stiff peaks. Meanwhile, in a small pot, heat ¼ cup of sugar in 1.5 tbsp of water and let the syrup reach 250°F, then turn off the heat. Pour the syrup over the whipped egg whites slowly with the whisk in motion.
