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.