英语翻译Vegan Strawberry Ice Cream Makes 1 1/4 quarts (1.25l) Us

英语翻译
Vegan Strawberry Ice Cream
Makes 1 1/4 quarts (1.25l)
Use very ripe,tasty strawberries for this.Rice milk has a neutral flavor so the strawberries should really do most of the work in this.I don't strain out the seeds in this ice cream.But you can strain them all out,or just some of them.
As mentioned,I did try soy milk and didn't like the taste.But for a richer ice cream,you can replace half of the rice milk with coconut milk.For those who eat dairy,you can use heavy cream in place of the rice milk.
I left the liquor optional because some people avoid alcohol,but it does help keep the ice cream softer once frozen; since rice milk doesn't have the fat of cream,it helps to keep the ice cream smoother.As mentioned,because this ice cream has much less fat than traditional ice cream,it will become quite firm when frozen for a long period of time.So eat it shortly after churning or remove it from the freezer before scooping,to give it time to soften.
1 1/2 pounds (700g) fresh strawberries,rinsed and hulled
1/2 cup (100g) sugar (or 1/2 cup,125ml agave nectar)
2 tablespoons honey
1 1/2 cups (375ml) plain rice milk
2 teaspoons fresh lemon juice
optional:2 teaspoons kirsch,vodka,or orange liqueur,such as Grand Marnier
1.Slice the berries and toss them with the sugar (or agave) and honey,and let them macerate for one hour at room temperature.
2.Puree the berries and their liquid with the rice milk,lemon juice and liquor,if using,with a standard or immersion blender.
You can puree it until completely smooth and strain out some or all of the seeds by pressing the mixture through a mesh sieve.Or you can leave it slightly chunky and omit straining it.
3.Taste,and add more lemon juice or liquor*,if desired.
4.Chill thoroughly,then freeze in your ice cream maker according to the manufacturer's instructions.
*You can add up to 3 tablespoons of liquor to this ice cream; the alcohol softens the texture so the more you add,the less-hard the ice cream will get.You can find more tips at the links below.

素食草莓冰淇淋做 1 1/4 夸脱 (1.25 l) 使用非常成熟、 美味草莓为此.水稻乳有中立的味道,所以草莓真的应该做的大部分在这工作.我不要在这冰淇淋中种子出紧张.但是,可以在所有出,或只是有一些应变他们.正如所说,我做尝试豆奶,不喜欢的味道.但是,一个更丰富的冰淇淋可以替换一半大米饮料椰子牛奶.吃奶的人士中,您可以使用重奶油水稻乳的位置.我离开酒可选,因为有些人避免酒精,但它不会帮助保持冰淇淋软一次冻结 ； 由于水稻牛奶没有奶油脂肪,它可以帮助保持更平滑的冰激淋.正如所说,因为这冰激淋了要少得多的脂肪,比传统的冰激淋,它将成为很坚定时冻结长的一段时间.所以把它吃掉翻腾起来后不久或挖之前将它删除从冰箱里,给它时间软化.1 1/2 磅 (700 g) 新鲜草莓冲洗和 1/2 杯 （100 克） 糖油 （或 1/2 杯,125 毫升龙舌兰花蜜） 2 汤匙蜂蜜 1 1/2 杯 (375 毫升) 白米饭牛奶 2 茶匙新鲜柠檬汁可选： 2 茶匙基尔施、 伏特加或如大 Marnier 1 的橙色酒.切片浆果和把它们通通扔糖 （或龙舌兰） 和蜂蜜,并让他们在室温一小时离析.2.如果使用同一个标准或浸没式搅拌器浓汤浆果和与水稻乳、 柠檬汁和酒,其液体.可以浓汤它直到完全顺利,并按这种混合物通过网筛出的部分或全部的种子应变.也可以离开稍矮胖,省略紧它.3.品味,并根据需要添加更多的柠檬汁或酒 *.4.寒冷彻底,然后根据制造商的说明,您的冰淇淋制造商在冻结.* 您可以添加此冰激淋的达 3 汤匙的酒 ； 酒精软化纹理,所以更添加,冰激淋会不太硬.在下面的链接,可以找到更多的提示.