The other day, I had such a craving for summer and sunshine. I bumped into some good-looking and very sweet organic strawberries in the supermarket, and made this wonderfully pink strawberry ice cream. Pretty perfect substitute for summer if you ask me. Enjoy the ice cream straight from the ice cream machine or turn them into strawberry ice cream truffles covered in white chocolate and toasted oats.
Strawberry ice cream truffles with white chocolate and toasted oats
4 servings
Strawberry ice cream:
250 g strawberries, washed and cut in smaller pieces
50 ml heavy cream
50 g full fat sour cream*
130 ml whole milk
100 g sugar
lime juice to season (optional)
200 g white chocolate, preferably Ivoire 35% from Valrhona
Toasted oats:
30 g butter
60 g oatmeal
30 g sugar
Strawberry ice cream:
Put all the ingredients for the ice cream into a blender (I used a hand blender) and blend together until well mixed and the sugar is dissolved completely. Season with lime juice (optional) and churn in the ice cream machine. Pour the ice cream into an airtight container and store in the freezer until completely frozen. Scoop 4 ice cream scoops, put them on a serving dish and return the dish to the freezer.
Toasted oats:
Melt the butter in a pan, and add oatmeal and sugar. Cook the oatmeal at medium heat until golden for about 12-15 minutes. Stir once in a while. Cool the oats off on a parchment paper.
When serving:
Melt the white chocolate and pour it into a small bowl. Place the ice cream scoop on a fork and dip the fork and the bottom of the ice cream scoop in the white chocolate. Immediately pour white chocolate over the rest of the ice cream scoop with a spoon to cover completely. Sprinkle with the toasted oats. Return the scoop to the freezer and repeat the chocolate covering with the rest of the scoops.
*Feel free to use 100 ml heavy cream instead and thus leave out the sour cream.
Kaj enjoyed the ice cream just as it was!