Monday, August 27, 2012
Fresh Strawberry Ice Cream
I had one goal before our one year anniversary and that was to use the ice cream maker I desperately wanted on our wedding registry. Let me give you the background story: When I was in registry heaven at Macy's and was blissfully scanning away in the kitchen appliances apartment without a care in the world, my husband rudely interrupted me at the ice cream maker. I believe the conversation went like this:
Husband: "Really babe an ice cream maker? Why do we need an ice cream maker?"
Me: "But I always wanted an ice cream maker, how fun would it be to make ice cream?"
Husband: "But you can't eat ice cream, you are lactose intolerant"
Me: "But I always wanted an ice cream maker..."
Husband: "Fine, but I guarantee you won't use it once before our one year anniversary."
Me: Beep goes the scanner and off I go.
Well fast forward to 360 days after our wedding and BOOM! I am in the kitchen making this kick a#s strawberry ice cream that only he can enjoy! And from the quick disappearance of the ice cream I would say he is happy I put it on the registry! :)
This recipe is from Cuisinart recipe booklet that came with the ice cream maker. Please note you will need to freeze your ice cream maker bowl (which can take up to 24 hours) and you will need 2 hours for strawberries to macerate, this is not a quick dish!
Fresh Strawberry Ice Cream
Makes about fourteen 1/2 cup servings
3 cups of fresh ripe strawberries, stemmed and sliced
4 tablespoons freshly squeezed lemon juice
1 1/2 cups sugar, divided
1 1/2 cups whole milk (I learned the hard way, you need the fat)
2 3/4 cups of heavy cream
1 1/2 teaspoons pure vanilla extract
In a small bow, combine the strawberries with the lemon juice and 1/2 cup of sugar. Stir gently and allow the strawberries to macerate in the juices for 2 hours. Strain the berries, reserving juices. Mash or puree half the berries.
In a medium mixing bowl, use a hand mixer on low speed to combine the milk and remaining granulated sugar until the sugar is dissolved about 1 or 2 minutes. Stir in heavy cream, reserved strawberry juice, mashed strawberries and vanilla. Turn ice cream machine on; pour the mixture into freezer bowl, and let mix until thickened about 20 to 25 minutes (read instructions for your ice cream machine). Five minutes before mixing is complete add reserved sliced strawberries **Note make sure they are super thin or cute in half. They are hard to chew when frozen**. The ice cream will have a soft cream texture. If you want firmer consistency transfer ice cream to airtight container and place in freezer for about 2 hours. Let stand for 15 minutes before serving.