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The Very Best Strawberry Ice Cream
You guys, this is heaven. Seriously. Purely strawberries, sugar and cream, frozen into ultra-creamy bliss. The photos don’t come close to capturing its deliciousness – partly because I was in such a hurry to eat the stuff. It’s best straight from the ice cream machine, when it’s still soft. I think I just drooled on my keyboard.
LOOK AT IT. Are you licking your computer screen too?
I’m not a kitchen gadget-y sort of a person, but my ice cream maker is one of my best friends. Homemade ice cream is simple, particularly if you skip the custard-making part, which isn’t essential for an ultra-creamy ice cream. To make this, I mashed some fresh berries (you could use any kind) with sugar, then stirred in some cream – so easy to mix together I can hardly believe I’m writing out a recipe for it. It’s a far shorter distance between point A and B, and I can’t imagine it tasting any better. The kids were enamored with the stuff, which we scooped into sugar cones and ate while jumping through the sprinkler. I love that they’re getting pure ice cream – no colours (that brilliant pink is just from the berries!), stabilizers or artificial flavours. You could use honey instead of sugar to sweeten it, if you wanted to. and mash the berries as coarsely or as smoothly as you like. Such a great project to do with your kids – they can mash, measure, pour, freeze and eat. (And share!)
The Very Best Strawberry Ice Cream
1 lb. ripe strawberries, hulled and halved
1/2 cup sugar or 1/3 cup honey
1 tsp. lemon juice
2 cups heavy (whipping) cream, 18% coffee cream or half & halfIn a bowl, mash the strawberries, sugar and lemon juice with a potato masher (or squish them between your fingers, or whiz in the food processor); stir in the cream. Freeze in an ice cream maker according to the manufacturer’s directions. If you want it firmer, transfer to a container or bowl and put in the freezer until firm. And please, try to share.
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4 Comments
[...] Strawberry Ice Cream from the Family Kitchen [...]
Around the web | Adventures of a Messy Chef commented on Jun 15 10 at 9:36 pm[...] 2 cups of cream (half heavy, half half & half) and 1/3 cup sugar. (I went by the success of this ultra-easy strawberry ice cream. You could, if you wanted to, combine strawberries and rhubarb – that just might be next on [...]
Roasted Rhubarb Ice Cream | dinner with Julie commented on Jun 26 10 at 1:33 amSarah commented on Jun 12 10 at 8:16 amYour description is as edible as your photo! I love the imagery of eating ice cream cones and skipping through the sprinkler. This recipe is on my must-do summer list.
Lori commented on Jul 07 10 at 3:52 pmThis sounds so good!
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