Tuesday, August 2, 2011

Strawberry Ice Cream

I recently got an amazing strawberry ice cream recipe from a relative, but I haven't made it yet.  I thought I'd try a straightforward recipe first.  So, I took some overly ripe strawberries and took out the ice cream maker.  Enjoy the recipe and the pictures!

Macerating the strawberry slices in lemon juice and sugar

Ready to mix!


Finished product

Can you tell who liked it?

Strawberry Ice Cream
(Recipe from Cuisinart)

1 pint of fresh, ripe strawberries, stemmed and sliced
3 tablespoons of freshly squeezed lime juice
1 cup sugar, divided
1 cup of whole milk
2 cups of heavy cream
1 teaspoon pure vanilla extract

In a small bowl, combine the strawberries with the lemon juice and 1/3 cup of the sugar; stir gently and allow the strawberries to macerate (soften in liquid) in the juices for 2 hours.

In a medium bowl, use a hand mixer or a whisk to combine the milk and granulated sugar until the sugar is dissoved, about 1 to 2 minutes on low speed

Stir in the heavy cream, vanilla, plus any accumulated juices from the strawberries.

Turn the machine on, pour mixture into the freezer bowl through ingredient spout and let mix until thickened, about 25-30 minutes.

Add the sliced strawberries during the last 5 minutes of freezing.

This ice cream appears very pale pink.  If you want a deeper red/pink, sparingly add drops of red food coloring while mixing until you get the color you desire.

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