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Chill a glass bowl and whisk for at least 5 minutes in freezer or 30 minutes in refrigerator (Pic 5).
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Boil milk when it foams do reduce the flame and simmer (Pic 1) for 5-10 mins or till it thickens to 1/3 cup.
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When it is warm, add raw sugar/regular sugar if using (Pic 3) with mint leaves if using (Pic 2, refer notes section) and a pinch of Salt (Pic 4) then keep aside.
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Meanwhile wash and hull the strawberries (Pic 1) , I do have complete video tutorial for cleaning and storing it, do check it out for more details.
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Blend strawberries without adding any water (use any blender/extractor step by step Pic 4 above and Pic 9 below, keep aside).
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Now take the chilled bowl and hand whisk out of refrigerator (Pic 5).
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Do add cold whipping cream to the bowl.
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Now start whipping the cream (Pic 7), there is complete very detailed video for whipping cream do check it out HERE.
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Whip the cream until you see traces of cream getting thick (Pic 8) or soft peaks.
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You no need to whip cream to stiff peaks, just when cream gets thicken that's it.
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Watch the video at minutes, that stage is fine.
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Now filter the milk mint mixture (Pic 10) over blended strawberry puree.
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You can blend mint as it is with strawberries for strong mint flavor.
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If using powdered sugar add right now to the cream along with Strawberry Puree mixture (Pic 11) and vanilla extract.
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Whisk it again for few more mins, till all blends well (Pic 12).
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If using low fat cream, it looks like shown in Pic 13 & 14.
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Now cover the bowl with cling wrap and freeze it for 4-6 hours to set or overnight.
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After its well set (Pic 15 below), serve with Chopped berries/Chocolate Syrup (Pic 16)/Chocolate bits/Rolled Ice cream wafers.