We make our first batch of Fresh Strawberry Ice Cream – Not quite as simple as it sounds.
Making Strawberry Ice Cream to the level that we had set ourselves proved tricker than we imagined. There was a whole new factor working with fresh fruit like strawberries. We absolutely refused to use tinned strawberries as they taste nothing like the real thing and are foul in every respect. Who would even use them? Unfortunately, this means our strawberry season lasts only as long as fresh strawberries are available. Unlike countries of the Gulf region, we do not import fruit year-round; thus, once local strawberries are finished, that is that. Strawberries proved tricky to work with because of the juice they produce. You have to adjust your recipe to create a truly creamy Strawberry Ice Cream or Gelato. A little fine-tuning goes a long way, especially when working with fruits. After 25 years in the business, you might expect us to have overcome these idiosyncrasies of Ice Cream making. To a large extent, we hope we have, and yet you learn most from making mistakes and understanding what made them fail. Failure is often as valuable as success in the learning process if that makes any sense.
