As we are getting into fall, you would think I would be craving cozy meals like soup, stew or chili. While I love a comfort meal on a brisk autumn day, ice-cream is season-less and this strawberry ice-cream has my mouth watering whether it’s breakfast, lunch or dinner. Here’s how to make it!
- Standard Ice-cream Maker (I use one from Cuisinart)
- Large Bowl
- Measuring Supplies
- 2 Cups Of Cream
- 2 Cups Of Whole Milk
- 1.5 Cups Of Sugar
- 1 Package Of Strawberries
- 1.5 Teaspoon Of Vanilla
- Drop Or Two Of Red Food Colouring (Optional)
1 // First things first, cut off the stems of your berries and chop them up into small cubes (approx. 1/4 inch pieces). They don’t have to be exact, just small enough so that they are easily mashed and don’t appear as giant chunks in your ice-cream.
2 // Use a fork or potato masher to mash your berries into a jam-like consistency. They should be soupy so that the strawberry juice is able to effectively flavour your milk and cream.
3 // Measure out your milk and cream into a large bowl and add your strawberries to the mixture. Whisk until the berries are completely incorporated into the base of your ice-cream.
4 // Add the sugar, food colouring and vanilla to your ice-cream mixture and whisk for four minutes or until completely blended. The milk should be a little bit frothy at this point. For those who are weary of sugar, feel free to experiment with other natural sweeteners. The flavour won’t be exactly the same, but the strawberries and vanilla really are the stars of the show, so don’t be afraid to play and adjust the sweetness to your taste. I just find that the cup and a half of sugar really make the flavour of the berries pop.
5 // Pour your ice-cream mixture into your machine and freeze according to the manufacturer’s instructions.
6 // Once frozen, either serve or store in an airtight container if you would prefer your ice-cream to have a firmer consistency. It has a soft-serve texture when it’s fresh out of the ice-cream machine. Freezing it for a few more hours (or better yet, over night) gives it a texture that is more like the traditional ice-cream we are all used to.
7 // Enjoy! It has a fresh berry flavour that is a little more tart than store-bought versions. It pairs well with a touch of coconut whipped cream, berry compote, chocolate syrup and/or desiccated coconut.
Give this recipe a try and let me know what you think!