![]() It will firm up and become like store-bought ice cream only after it sets in the freezer. ![]() ![]() But beware: at this stage, do not expect it to be like store-bought carton ice cream for now, it should be more like soft-serve ice cream. In any case, if you feel doubts about the consistency, leave it to churn for ten minutes more. If it looks watery or starts to melt the moment you spoon it, leave it to churn for longer. To evaluate if it is ready, lift a spoonful it should be thick enough to stand on the spoon, but it will still be soft like soft-serve ice cream. The total churning time depends on your ice cream maker and could be anywhere from 30-70 minutes. It is ready when it looks smooth and fluffy, with the consistency of soft-serve ice cream. This ice cream will expand and fluff up during churning. It is important that all the sugar has dissolved before proceeding if needed, leave them to macerate for one more hour or so. Check the bottom of the bowl and if you see any sugar granules, give a vigorous, focused stir with the spatula, aiming to dissolve the sugar. Make sure that all the sugar has dissolved: after 2-3 hours, a red syrup will form. Each time you stir, scrape the sugar that sits on the bottom and sides of the bowl and mix it in the strawberries. Stir every hour or as needed to help the sugar dissolve. Macerate the strawberries: leave the strawberries to macerate at room temperature for 2-3 hours (or more if the strawberries are cold from the fridge). Stir with a rubber spatula, leaving the spatula in the bowl during the whole maceration process. Mix the strawberries with the sugar: in a large bowl, put the strawberry slices and add the sugar (195 g 6.9 oz). No need to cut them very thin just slice them to a thickness you feel comfortable with. Slice the strawberries: with a sharp knife, cut the strawberries (450 g 16 oz) into clean, neat slices. ![]() Note that the quantities in each measuring system (grams, ounces, and cups) in our recipes may not always be accurate conversions any deviations in conversions you may notice do not affect the outcome.
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