Perfect Summer Fix: Homemade No-Cook Strawberry Ice Cream
With the summer weather in full swing, our little Navy family has been trying to stay cool. And I can't think of a better way to stave off the heat than with homemade ice cream.
Honestly, there isn't anything better than homemade ice cream. Not only can you cater the ingredients to your liking, it's virtually instant gratification (depending on how firm/frozen you like it). Being the happy homemaker that I am; making homemade meals and treats means that I can find myself holed up in the kitchen while my hubby and the monkey occupy themselves. And as much as I love cooking for my boys, I do also want to spend time with them. So...sometimes that means finding slightly quicker fixes that allow me to spend more time with the boys, but not skimp on flavor or quality.
Ice cream is one of those things that, while I love making it, I don't always like how time consuming it can be. I've recently discovered that I can make deliciously creamy ice cream without the involvement of cooking a custard base, which is great since I'm making ice cream to beat the heat, not make more of it. Also, with it being strawberry season, why not showcase a farmer's market jewel in a tasty summer treat? So here it is...my homemade no-cook strawberry ice cream. Hope you enjoy it as much as my family has been...
Makes about 1 1/2 quarts ice cream
Ingredients
1 lb strawberries, hulled and halved
1 cup sugar
3/4 teaspoon fresh lemon (or lime) juice
1/8 teaspoon kosher salt
2 cups heavy cream
Special Equipment necessary: ice cream maker
Instructions
1. Coarsely mash strawberries with sugar, lemon juice, and salt using a potato masher in a large bowl. Let stand, stirring and mashing occasionally, 10 minutes.
2. Transfer half of strawberry mixture to a blender and purée with the heavy cream until smooth and slightly thickened. The real key at this point is to blend everything until it is smooth and creamy, but not turn it into butter. Blend quickly and stop periodically (shouldn't take more than 45 seconds to a minute). Return strawberry cream to bowl with remaining strawberries mash and chill, stirring occasionally, until cold...at least 1-2 hours (I've been guilty of chilling it for less time).
3. Once chilled transfer to your ice cream maker and make as per your maker's instructions. Transfer to an airtight container, place a piece of plastic wrap on surface and put in freezer to firm up. Or enjoy it straight from the maker in it's semifreddo state...
** Since the ice cream is homemade and contains no preservatives it will remain good for only about a week...if it lasts that long ;)1. Coarsely mash strawberries with sugar, lemon juice, and salt using a potato masher in a large bowl. Let stand, stirring and mashing occasionally, 10 minutes.
2. Transfer half of strawberry mixture to a blender and purée with the heavy cream until smooth and slightly thickened. The real key at this point is to blend everything until it is smooth and creamy, but not turn it into butter. Blend quickly and stop periodically (shouldn't take more than 45 seconds to a minute). Return strawberry cream to bowl with remaining strawberries mash and chill, stirring occasionally, until cold...at least 1-2 hours (I've been guilty of chilling it for less time).
3. Once chilled transfer to your ice cream maker and make as per your maker's instructions. Transfer to an airtight container, place a piece of plastic wrap on surface and put in freezer to firm up. Or enjoy it straight from the maker in it's semifreddo state...
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2 comments:
amazing!
we just had a new veggie "fry" today.
I took raw peanuts, a little seafood broth (leftover from earlier :), some soy sauce, a pkg of sweet n low and sesame seed oil. The raw peanuts let off a great emulsion, and I threw in some broccoli, carrots, and a little bit of cabbage. A-mace-ing
<3 youuuuuuuuuuuuuuuuuuuuu
-Melissa
Awww...thank you Melissa darling! And your veggie "fry" sounds delish!
<3's and hugs
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