I finally made it to the strawberry patch and I am in complete strawberry bliss. So what’s that mean to you? Strawberry recipes and photo’s of course!
Let’s start this strawberry recipe extravaganza out with my favorite recipe for homemade strawberry ice cream.
This recipe does not call for eggs, nor does it require cooking. I have yet to make a custard ice cream because I love the simplicity and taste of this recipe. Not to mention, it has fewer calories because there are no egg yolks and calls for skim milk.
*I use my small, inexpensive ice cream maker when making homemade ice cream. I have to say it’s been one of the best purchases I’ve made as far as small kitchen appliances go. I wouldn’t be without one now.
Strawberry Bliss Ice Cream Recipe
2 c. heavy cream
1 c. skim milk
3/4 c. granulated sugar
2 tsp. vanilla extract
2 c. whole strawberries
1 tbsp. granulated sugar
Rinse, hull and chop strawberries into small pieces. Place in a bowl and cover with 1 tbsp. of sugar. Set aside while preparing your ice cream base.
In a large bowl, add heavy cream, skim milk, sugar, and vanilla extract. Mix thoroughly until sugar is dissolved; set aside.
Puree the berries you previously set aside and add to the heavy cream mixture. Stir until blended.
Transfer into your ice cream maker bowl and finish according to your ice cream maker’s instructions. Freeze until ready to serve.
The thing that I like most about making my own ice cream is knowing exactly what fresh ingredients go into it.
In the near future I’m going to make a custard ice cream. The kind you cook, and the kind you use egg yolks in. I’ll be sure to share that recipe when I’m done experimenting, and I’ll let you know my preference; eggs or no eggs.
This ice cream would make a perfect finish to your Fourth of July celebration!
What’s your favorite flavor of ice cream? And how are you going to celebrate the Fourth?
THE JOY OF CAKING 