Posts Tagged ‘ice cream


strawberry ice cream

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

Perfect No Cook Strawberry Ice Cream
Adapted slightly from Gourmet magazine,  August 2009
Makes about 1 1/2 quarts
  • 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.

Freeze mixture in ice cream maker. Transfer to an airtight container and put in freezer to firm up.



I can’t believe mid-August is just around the corner.  I feel like I’m always asking, “Where did the time go?” H and I have been doing lots of yard work.  We started in April and have come a long way, but there is still lots of work to be done.  Up until this week, I hadn’t been baking nearly as much as I used to (used to being at least once a week) and when I did bake I didn’t take any pictures half the time.  We’ve recently started going to farmer’s market again and when the strawberries are good we usually end up buying a half flat because it’s such a good deal.  Whenever we buy that many, there are definitely plans for baking with some of them.  I love fresh strawberries from farmer’s market, but I find that if we don’t eat them within the first 2 (or if we’re lucky 3) days, they start to take a turn for the worst real fast.  What do I do when I find myself in such a predicament? I start baking strawberry everything!  If I really don’t have time, I’ll freeze them, but I hate having to resort to that because I’d much rather take advantage of their freshness.  A few weeks ago when I had an overabundance of strawberries I made some strawberry ice cream.  It is delicious! I’ve made strawberry ice cream before, but I think this is my new favorite recipe (which I promise to post later).  There’s no egg yolks so it’s not too rich.

strawberry ice cream

This week I had strawberries and leftover buttermilk from making pancakes over the weekend.  I found the perfect recipe for a raspberry buttermilk cake on smitten kitchen and substituted strawberries.  My cake wasn’t as pretty as the raspberry buttermilk cake, but it was still wonderful.  My cut strawberries must have been a little heavier than raspberries because they all them sank to the bottom.

strawberry buttermilk cake

And because I had even more strawberries and buttermilk leftover, I made a strawberry layer cake that I saw in the August 2010 issue of Martha Stewart Living.  The cake in the magazine is a beautiful 4 layer cake with strawberry jam, macerated strawberries, and whip cream between each layer.  It really is a picture perfect cake that I wanted to replicate, but ended up with what I like to call a strawberry slump cake.  I cut the strawberries too thin and decided to make pastry cream instead of whip cream, which was fine except that I didn’t have enough to create a lot of lift between the layers.  Nevertheless, it was still tasty and was gobbled up when I brought it to work.

strawberry layer cake

You’d think I’d be a little strawberry’d out, but I’m not.  My strawberry plants in the backyard are doing well, but not enough for me to bake anything with them.  I usually harvest 1 or 2 at a time :).  H has been wanting me to make a strawberry pie so I don’t think he’ll mind if we stop by the farmer’s market again tomorrow to pick up a few packs, or maybe even another half flat.


vanilla ice cream

Vanilla Beans

I love having people over because I can make not-so-portable desserts. Whenever I bake during the week to bring to work or someone else’s house, I have to make something portable – cupcakes, cookies, smaller desserts that don’t need to be refrigerated. Although I love making these types of desserts, I also enjoy making other types of desserts such as ice cream, pies, and those other things that aren’t always so easily transported.

H and I had a dinner party 2 weekends ago and I had planned on making some type of pie or cobbler. What goes well with pies and cobblers? Ice cream! With it being summer and the fact that I stocked up on vanilla beans from Costco, I wanted to make some homemade vanilla ice cream. I found a recipe for a vanilla ice cream without egg yolks. I decided to give this one a try because I figured it wouldn’t be too rich – I’ll take Breyers over Dreyers any day. I prefer the not-overly-creamy texture of Breyers and I thought this would be similar.

The recipe called for heavy cream, milk, sugar, and vanilla beans. How simple!

Mis en place

Too bad I had missed the part about using “thick” heavy whipping cream when I made my shopping list. I’ve accidentally bought this “thick” type of heavy whipping cream before – you know, the kind you almost have to scoop out of the bottle. The thicker type of cream is required to get the right consistency since there are no egg yolks. Unfortunately, I bought the regular type of heavy whipping cream that pours right out of the container. Needless to say, after 30 minutes of churning my ice cream was icy liquid instead of soft serve.

I poured the liquid into a container, crossed my fingers, and let it freeze for 5 hours. The result was a very icy vanilla milk that melted almost immediately after it was removed from the freezer…but the flavor was delicious. I was surprised at how much those tiny vanilla specks flavored the cream and milk mixture. I’ll be making this one again and look forward to seeing how it turns out with the right ingredients.