Monday, June 20, 2011

Home Made Strawberry Ice Cream

There is nothing like home made ice cream.   Until about a month ago, I would not have been able to tell you the difference.  I recently purchased an ice cream maker for the house and what a difference that makes.  



Besides the fact that I know all the ingredients that are going into my food, there is an amazing creaminess that is created with the fresh ingredients. Don't worry if you do not have an ice cream maker, the end result can sill be achieved, it just takes a little more time...and a hand mixer. 



Fresh Strawberry Ice Cream

Ingredients:
  • 1 ½ Cup fresh strawberries, hulled
  • ¾ Cup whole milk
  • ⅔ Cup granulated sugar
  • Pinch Salt
  • 1 ½ Cup heavy cream
  • 1 ½ tsp pure vanilla extract

Preparation:
  • Place strawberries in food processor or blender and pulse till broken down to desired size.  Set aside.  
  • Mix together whole milk, sugar and salt until all the sugar is dissolved by using a hand mixer or whisk.  
  • Stir in the heavy cream, vanilla and strawberries, not leaving out any of the strawberry juice.  
  • Place in fridge and cool for 2 hours to over night. 
  • If you have an ice cream maker, pour into your ice cream machine and follow the manufactures instructions.  This will create about 5 cups of ice cream. 
Preparation if you do not have an ice cream maker:
  • If you do not have an ice cream maker, it will take more time to achieve the frozen ice cream state.  
  • After the mixture has chilled in the fridge, place in the freezer for 2 hours.  
  • Making sure the bowl is topped with saran wrap, tin foil or place mixture in an airtight container.  
  • Remove from freezer and beat with hand mixer and return to freezer for 2 hours.  
  • Repeat that step at least 2 times, with 2 hours rest time in freezer in between.  This breaks up the ice crystals that are forming as it freezes.  That step can be completed more than twice depending on how well it is setting while in your freezer. 
  • To harden, transfer mixture to a plastic, air tight, freezer safe container, leaving ½ inch at the top to allow for any expansion.
  • Place back in freezer until it is hardened to your desired ice cream state. 


Scoop & Serve!   Happy Chilling!

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