Posted by: Michelle Mitton | August 10, 2008

Fresh Strawberry Ice Cream

Strawberry Ice CreamI have a Cuisinart ice cream maker which I like fine I guess, the only problem is that I have to freeze the drum for a couple days before it’s ready for churning ice cream. If I don’t get it cold enough (and our freezer isn’t the most reliable but hey, it’s Alaska right? A faulty freezer isn’t that high on the priority list) then the ice cream won’t freeze completely but will get 70% there then part way through the process the whole thing, drum, ice cream and all will begin to melt. Drives me crazy!

So if you’re in the market for an ice cream maker, I don’t know that I’d recommend this one, but regardless I’d definitely recommend this recipe. I’ve got strawberries coming out the ears here and I’ve been making strawberry jam, strawberry pie and now strawberry ice cream. It’s just so good.

3 cups pureed strawberries
2 pasteurized eggs
1 1/4 cup granulated sugar
1 cup of heavy cream
2 cups of half and half (that’s half cream, half milk and I use the fat free kinds they now produce)
1/4 teaspoon pure vanilla extract

Clean and stem the berries then pulse them in a food processor until they’re the right consistency (large chunks tend to freeze solid and you don’t want that). Set them aside.

Beat the eggs with a mixer for a couple minutes until they’re lemon colored and frothy (what a word–“frothy”!) Then add the sugar, cream, half and half and vanilla and mix well to combine. Stir in the berries and process it in an ice cream maker–it made require doing it in two batches if your appliance is small.

Once it’s frozen, transfer the ice cream to a plastic container and let it “ripen” or set a bit to freeze more and let the flavors mix well. But after a couple hours dig in and enjoy.

Sponsored by Pak Naks–Decorate your stuff with these adorable rubber charms.

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