Monday, July 8, 2013

Homemade strawberry ice cream

I've been having all kinds of fun with my grandma's old ice cream maker.  A few weeks back, I took a day off work to go strawberry picking at Berry Patch Farm in Nevada, Iowa.  I came home with 12 pounds of strawberries.  And it was really heavy to carry home!

After picking strawberries in the morning, I spent the rest of the day making strawberry jam, strawberry ice cream and strawberry pie.  Even as I'm typing this, I can't believe I did all that in one day!  Maybe I should relax on my vacation days, like a normal person, instead of spending all day in the kitchen! But how good does this strawberry pie look?

Even though I loved the pie, what I was really craving was ice cream.  So I looked through magazines and cookbooks and came up with a super-easy homemade strawberry ice cream recipe. I decided to go with another eggless ice cream recipe, because it was quick to whip up, and I needed the extra time to make strawberry jam.

Here's the recipe for homemade strawberry ice cream, if you want to try it at home.  FYI:  I doubled the recipe, and it turned out terrific. Enjoy!


Strawberry ice cream

1 C. heavy whipping cream
1 C. half-and-half
1/2 C. sugar
1 tsp. vanilla extract
1/8 tsp. salt
12-ounces fresh strawberries
1/4 C. sugar

Put the strawberries in a bowl and mash them a bit with a potato masher. Then add 1/4 C. sugar. Let sit for 10 to 15 minutes. Whisk together the 1/2 C. sugar, cream, half-and-half, vanilla extract and salt in another bowl until thoroughly combined. Add strawberries. Process entire mixture in ice cream maker according to manufacturer instructions. Transfer ice cream to a freezer-safe container. Freeze. Makes 4 servings (1/2 cup servings).

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