Thursday, December 30, 2010

Strawberry Ice Cream

Even if it is winter and there's snow on the ground, a girl's got to have her ice cream. Strawberry is my absolute favorite kind .. of anything! I grew up on strictly a strawberry ice cream diet (for dessert anyways). Nothing else compared. Boy oh boy am I glad my husband got me an ice cream maker for Christmas. This strawberry ice cream is THE BEST ice cream I've ever tasted .. including the famous Handel's. Yes, I'm sorry to tell them but I have found a better recipe.

 I also got David Lebovitz's book with several ice cream recipes in it, but I tried one (chocolate) and it turned out way too overly-chocolate. I'm still hesitant to try another one. All of his strawberry recipes called for vodka, which I can't have right now because as most of you know, I'm a little over 3 months pregnant. I will try some others, probably sorbets which are my favorite (you know, besides strawberry ice cream).

Strawberry Ice Cream
Adapted from: Cuisinart (the recipes that came with the machine)
Yields: 1 quart ice cream

1 ½ cups fresh or frozen strawberries (slightly thawed)
¾ cups whole or 2% milk
2/3 cup granulated sugar
Pinch salt
1 ½ cups heavy whipping cream
1 ½ tsp pure vanilla extract

Hull the strawberries if they are fresh or allow them to thaw most of the way if frozen. Put the strawberries into a food processor or blender and chop until finely pureed. Reserve in bowl.

In a medium bowl, using a hand mixer on low speed, whisk the milk, sugar and salt until combined and sugar is dissolved. Stir in the heavy cream and vanilla and continue to mix well. Add the reserved strawberries with all the juices until well incorporated. You may cover and chill at least 1 hour or go ahead and make the ice cream immediately.

Using the manufacturer’s instructions, pour the ice cream into the ice cream maker for 15-20 minutes or until desired consistency. Transfer to an airtight container and store in the fridge. Ice cream will solidify more with being in the freezer.

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