Monday, February 7, 2011
Homemade Strawberry Ice Cream Forever
Avoiding the crappy weather last weekend, I stayed busy indoors and tested out my brand new ice cream maker for the first time. For my inaugural batch, I kept it straightforward and used one of the recipes from the recipe booklet that the machine came with.
I can definitely see how this ice cream making business can get addicting. I’ll be making many more frozen desserts as the weather warms up!
Fresh Strawberry Ice Cream:
- 1 ½ cups fresh strawberries, hulled
- ¾ cup whole milk
- 2/3 cup granulated sugar
- Pinch salt
- 1 ½ cups heavy cream
- 1 ½ teaspoons pure vanilla extract
• Put the strawberries into the bowl of a food processor fitted with the chopping blade. Pulse strawberries until rough/finely chopped (depending on preference). Reserve in bowl.
• In a medium bowl, use a hand mixer on low speed or whisk to combine the milk, sugar and salt until the sugar is dissolved. Stir in heavy cream and vanilla. Stir in reserved strawberries with all juices. Cover and refrigerate 1 to 2 hours, or overnight.
• Turn on ice cream maker; pour the mixture into the frozen freezer bowl and let mix until thickened, about 15-20 minutes. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer ice cream to an airtight container and place in freezer for about 2 hours.