This is the reason I bought the ice cream maker.
I’m typically a chocolate, caramel, or peanut butter ice cream lover. Fruit is one thing and ice cream is another. I rarely like them combined in a store bought fashion. Artificial fruit taste is just gross and the weird colors, especially the strawberry pink, are psychedelic. I’ll pass.
However, when ice cream is home made with fresh fruit, that’s a different story. Then I’m all for the strawberry, raspberry, or peach. I just can’t resist the fresh fruit chunks mixed into creamy pastel ice cream. I have fond childhood memories of picking fruit at Strawberry Acres and then taking a rest to eat fruit ice cream before heading home.
Obviously this mission was to recreate those tastes and make some new memories. We certainly have picked plenty of strawberries!
I used the recipe in my Cuisinart ice cream maker book. I figure it’s always a good starting point. I go into every recipe knowing that I’ll probably want to make it again and again to tweak it until it suits me just right. That’s the case with this recipe.
The strawberry juice and chunk ratio was just right. The ice cream part is always delicious. It’s the lemon juice that’s the problem. The lemon juice, in combination with the sugar promotes maceration in the strawberries. It’s what softens the berries and brings out all the fabulous juices. While I realize it’s necessity, I just don’t think I need quite so much. This recipe calls for four tablespoons. I think next time around I’ll use two and see if that does the trick. And if it doesn’t work, I’ll just be forced to try it again. Boy, ice cream perfecting is going to be such a difficult job!
I hope I survive! I see a some more exercise in my future! And I’ll be sure to take my own advice and remember everything in moderation.
If you want to give this recipe (or a version of it) as shot, here ya go…
Strawberry Ice Cream
- 3 cups strawberries, cleaned, stemmed, and sliced
- 4 tablespoons fresh squeezed lemon juice
- 1 1/2 sugar, divided
- 1 1/2 cups whole milk
- 2 3/4 cups heavy cream
- 1 1/2 teaspoons pure vanilla extract
- In a small bowl, combine the strawberries, lemon juice, and half cup of sugar.
- Stir together and allow to sit and macerate for 1-2 hours.
- Strain the strawberry juice into a separate bowl. Mash half of the berries.
- Whisk together the milk and remaining sugar until sugar is dissolved.
- Stir in heavy cream, strawberry juice, mashed berries, and vanilla.
- Pour into ice cream machine and mix for 20-25 minutes.
- Mix remaining berries in and allow to mix for 5 more minutes.
- Eat or freeze, or both.
Oddly enough, the instructions actually warn that the ice cream will be a pale and natural pink. They go on to suggest you add food coloring if you want a brighter, more artificial color. Ha!
No thanks, I’ll take my natural pale pink, thank you very much. And I don’t even need a bowl!Pin It