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).