Strawberry Ice Cream
Speckled with bits of berries, fresh strawberry ice cream encapsulates the delicate flavors of summer.
Strawberry Ice Cream
Step 1: Prepare fresh strawberries
wash
dice (3/8" cubes), to make:
1 1/2 cups diced strawberries
Sprinkle with:
2 Tbsp sugar
Toss together. Refrigerate while fruit macerates, about 30-60 minutes.
Step 2: Strain fruit, retaining liquid in bowl.
Return strained fruit (covered) to refrigerator until time to go into ice cream machine.
Measure liquid. Take note for next step.
Step 3: Make ice cream mixture:
Recommended to use custard ice cream base, but no-cook vanilla is great too.
When making, replace milk with fruit liquid from Step 2, substituting 1:1.
Ex: 1/8 cup fruit juice, decrease milk by 1/8 cup.
Remember to refrigerate!
Step 4: Churn ice cream. Review Homemade Ice Cream: Methodology for how.
Once it is thickening nicely (~15 minutes into cycle), pour in the refrigerated fruit.
Note: fruit will have likely continued to release juice while refrigerating. Adding up to 2 Tbsp of that liquid will not compromise the outcome of the ice cream.
Finish churning.
Step 5: Transfer frozen ice cream to . . .
Bowls for immediate serving
Slab of cookie to become ice cream sandwiches
Freezer-safe container for later consumption
Brenda’s tips:
Serving size: ~8 (1/2 cup)
This recipe is designed for fresh strawberries, but in place of diced fruit, substitute with 1 cup strawberry jam and it will be delicious
Window to B’s kitchen . . .
