It seems like strawberry ice cream is a summer staple. Every time warm weather rolls around, the photos overtake Tastespotting and Food Gawker. Strawberry sorbet, strawberry ice cream, strawberry gelato – strawberry, strawberry, strawberry. Forgive me, but strawberry isn’t necessarily one of my favorites. I like other berries, if any at all. The Husband, though, really like fruit ice creams, and strawberry is a flavor right up there with the rest.
We went to one of the local farm stands and picked up some fresh strawberries. Other than strawberry shortcakes, we didn’t have any idea what to do with them – then I got the “wild idea” to make ice cream with them before they wasted away. Again, too lazy to deal with separating eggs and wasting whites, or to cook up a custard (although the recipe across the page from the one I used looked pretty damn tasty). I found the recipe for Vanilla Ice Cream and thought “what the hell, let’s go.” I halved the recipe since my ice cream maker only makes a quart at a time, and still got just shy of two.
Vanilla Ice Cream
from Better Homes and Gardens Cookbook, © 2003
4 cups half-and-half, light cream or milk
1 1/2 cups sugar
1 tablespoon vanilla
2 cups whipping cream
In a large bowl combine half-and-half, sugar and vanilla. Stir until sugar dissolves. Stir in whipping cream. Freeze ice cream mixture in a 4- or 5-quart ice cream freezer according to the manufacturer’s directions. Ripen 4 hours.
Strawberry or Peach Ice Cream: Prepare as above, except in a blender container blend 4 cups fresh strawberries; frozen unsweetened strawberries, thawed; or cut-up, peeled peaches until nearly smooth (you should have 2 cups). Stir fruit into ice cream mixture before freezing.
This recipe, I think would be a great recipe for an impromptu ice cream fit for adults, or more especially children. It’s very easy, requires no stovetop and beyond the blender requires little supervision (such as it is). In addition, the finished ice cream, in my opinion, doesn’t freeze well for long periods of time in that ice crystals become noticeable after 24 hours in the freezer (still tasty, however). In the future, if I make this again, it’ll be for a cookout and eaten either directly after making or after a couple hours of ripening in the freezer.
And of course, due to Cullen’s lactose intolerance which he ignores wholeheartedly, this recipe taught me that in the future, if I want to make ice cream, I just need to suck it up and make a custard base. I’ll get a creamier, more satisfying product, and no one will have terrible gut pains after the pleasure of eating it. (Love ya, babe, just keeping it real. :) ) So it looks like the next recipe I go after will be the custard cream gelato referenced above – whole milk, sugar and egg yolks. I’m thinking raspberries or milk chocolate will be a good flavor that time around – maybe both. Mm, raspberry straticella…