We had a summer lunch celebration in our Martha Turner Sotheby’s – Kingwood office this week. I brought my popular homemade strawberry ice cream because our stellar office assistant loves it and appreciates it so much. All of my ice cream recipes start with the basic instructions in the Cuisinart Classic Frozen Yogurt – Ice Cream & Sorbet Maker recipe booklet, but then I adjust to make the recipes my own. Here is my strawberry ice cream creation:
2 hours in advance, in a small bowl combine:
1 pint fresh strawberries; rinsed, hulled, thinly sliced;
1/2 cup sugar;
1 Tbs fresh lemon juice (juice 1/2 lemon);
2 Tbs fresh lime juice (juice 2 limes).
Let berries macerate. When it’s time to mix the ice cream, strain berries and reserve strawberry juice. Mash half the berries to mix in the ice cream mix, and reserve half to add in later.
In a large mixing bowl, mix on low speed until sugar is dissolved (2 minutes):
1 cup whole milk;
1/2 cup sugar.
2 cups heavy cream;
1/2 berries, mashed;
Reserved strawberry juice;
1 tsp Tahitian vanilla.
Turn on electric ice cream maker, and pour in ice cream mixture.
Let mix until beginning to thicken, about 15-18 minutes.
Let mix another 5 minutes.
Ice cream will be soupy. Transfer ice cream to an airtight container and place in freezer to firm up. If you can wait long enough that ice cream is frozen hard, remove from freezer to soften for about 10 minutes before scooping.
This is so fresh and delicious! Sweet! Happy summer!
Unpaid ad, but FYI: My ice cream maker is the Cuisinart Classic Frozen Yogurt – Ice Cream & Sorbet Maker.