Oh, I’m so disappointed in how long it’s taken me to finally post this recipe. I got all the pictures and the recipe ready to go 7 weeks ago and here it’s been sitting in my Drafts. I told myself that once I became a SAHW I would update more frequently, but I’ve had a hard time being motivated. This stay at home thing has been an interesting transition for me. As much as I wish I had the cleanest house on the block, I still don’t. I feel like I’m in the kitchen, cleaning the kitchen, all the time. I shouldn’t be surprised since I’m always in there making some kind of a mess: bringing in veggies from the garden, wondering what I will do with the abundance, baking for the sake of baking, baking because someone’s requested for me to make something, or trying out new recipes for dinner. In the meantime, my poor blog has sat here unattended. I have a large backlog of photos and recipes I’d like to share with you, but with my track record I won’t make any promises on when you might see those. I’ll just let you be surprised :).
The following recipe would have been more season appropriate if I had posted it when I originally planned, but better late than never I guess.
This strawberry ice cream is super easy to make – no egg custard involved! The addition of lemon juice was really nice; it gave the ice cream a fresh, bright taste. I think that’s the word I’d use to describe this ice cream – fresh. It wasn’t too rich or too sweet. With every bite I could taste the strawberries, the cream, and a hint of lemon. I especially loved the little bits of frozen strawberries with every bite! If you have an ice cream maker, I highly recommend you make this when strawberry season rolls around again.
1 lb. of strawberries
add sugar and fresh lemon juice
mash with a potato masher, stir, and mash some more
add cream to half of strawberry mixture
puree strawberry and cream mixture (i used a hand blender)
add reserved strawberry mixture to strawberry cream puree
the final product
- 1 pound strawberries, trimmed, halved if large
- 3/4 cup sugar
- 1 teaspoon fresh lemon juice
- 1/8 teaspoon salt
- 2 cups heavy cream
Coarsely mash strawberries with sugar, lemon juice, and salt using a potato masher in a large bowl. Let stand, stirring and mashing occasionally, 10 minutes.
Transfer half of strawberry mixture to a blender and purée with cream until smooth (I just used a hand blender). Return strawberry cream to bowl with remaining strawberries and chill, stirring occasionally, until very cold, 3 to 6 hours.