Yeah… this is sort of the opposite of “fitnessy.”
Maddie loves strawberries. Unfortunately, the berries available at my local grocery store have been less than fresh lately. I purchased two pounds yesterday and after inspecting and hulling, I ended up with one pound of keepers. And the keepers were borderline and needed to be eaten FAST. I chopped some for the baby’s consumption and decided to make strawberry ice cream with the rest. I had some whipping cream left over from Father’s Day that I needed to use, too, so it seemed like a good choice. (I made strawberry shortcake with homemade whipped cream.)
I just put the ice cream in the freezer to firm up and immediately sat down to tell you to MAKE IT, NOW! I have never liked strawberry ice cream in my life, but this stuff is unbelievably good. NOTHING like that pink, massed produced shit you can buy in the grocery store. This is creamy, smooth and so very, very tasty. Perfect for a summer dessert.
Strawberry Ice Cream
Ingredients:
- 1 pint fresh strawberries, hulled and chopped (I used more than a pint and it didn’t negatively affect the recipe at all.)
- 1 tablespoon fresh lemon juice
- 2 large eggs
- 1 cup sugar, divided
- 2 cups heavy whipping cream
- 1 cup milk
- 1 teaspoon vanilla extract
Directions:
- Combine strawberries, lemon juice, and 1/4 cup sugar in a mixing bowl, set aside in fridge for at least 1 hour.
- In large mixing bowl beat eggs until light and fluffy, about 2 minutes.
- Gradually add 3/4 cup sugar, mixing well. Stir in milk and vanilla and mix well.
- Add strawberries with juice and mix well.
- Gently stir in whipping cream just until combined.
- Pour into ice cream maker and follow manufacturer’s instructions.
I have the Krups ice cream maker and it took 40 minutes to process. The resulting mixture was still soft and almost runny. Don’t worry, it will firm up nicely after a few hours in the freezer.
One thing I learned was to chop the strawberries very finely. Big hunks aren’t that tasty. They’re frozen and difficult to chew. Next time I think I may even mash them a bit before adding them to the mixture.
Filed under: recipes on June 25th, 2008
That sounds good.
The uncooked eggs thing scares me a bit though. I wonder if freezing them has a different effect.
We have a few strawberry plants growing in a large planter. We only get a few strawberries a day for about a month, so it’s not enough to do anything with. But Zachariah loves eating them right off the vine. He checks for new ones daily. They are so good.
God, I love strawberry ice cream.
I’ve gotten some good strawberries at Costco lately.
Daisy - If you used pasteurized eggs, you’d be fine : )
Oh my god this sounds so good. And I’m with you on the not liking strawberry ice cream thing. I have to close this window now before I am tempted to actually make this recipe.
I LOVE strawberry ice cream, however i have never made any homemade ice cream because I don’t have an ice cream maker.
My mom used to make Big Red and strawberry ice cream. It sounds strange, but tastes really, really good.
Oh, this sounds amazing. I’ve never made ice cream before, but homemade stuff is ALWAYS better, so I totally believe you.
This is exactly the sort of thing I’m always willing to shun diets for. A juicy, fattening bratwurst? Um, pass. Not willing to waste fat/calories on. A bowl of ice cream with whipped cream? Um, yes, please, I’ll have TWO helpings of cellulite, thanx very much.
Oh, this sounds SO GOOD. I am itching even more for an ice cream maker!