Yay, I just got an ice cream maker!
OK, more accurately it was six months ago and it was a Christmas present. But yay, I finally made ice cream with it!
I think part of me waited so long to open the box because I knew it would be like opening Pandora’s box. And in place of evil would be loads of ice cream pretending to be your friend, acting all pretty, sweet and comforting and then one day you wake up and you can’t fit into your jeans anymore. Yes, I know. It’s not the ice cream’s fault. I am slowly learning about this “self-control” thing.
Truthfully, this ice cream is not that bad for you considering what you find in the supermarket. That’s probably like saying, “This homemade crack is much better for you than the crack you would buy on the streets.” But hear me out. You will not find any corn syrup, xanthan gum, weird dyes, etc here. The ice cream is as pure as you can get. That has to count for something! It is light, not too sweet and bursting with strawberries. The Cuisinart Ice Cream Maker recipe booklet where this recipe comes from says this is only 192 calories per serving! Ice cream can be our friend after all, in moderation of course.
Fresh Strawberry Ice Cream
Recipe from Cuisinart Recipe Booklet
Makes about 5 cups (ten 1/2 cup servings)
- 1 1/2 cups fresh strawberries, hulled
- 3/4 cup whole milk
- 2/3 cup granulated sugar
- pinch salt
- 1 1/2 cups heavy cream
- 1 1/2 teaspoon pure vanilla extract
*Put the strawberries into the bowl of a food processor fitted with the chopping blade. Pulse strawberries until rough/finely chopped (depending on preference). Reserve in bowl.
*In a medium bowl, use a hand mixer on low speed or whisk to combine the milk, sugar and salt until the sugar is dissolved. Stir in the heavy cream and vanilla. Stir in reserved strawberries with all juices. Cover and refrigerate 1 to 2 hours, or overnight.
*Freeze in your ice cream maker according to the according to the manufacturers’ instructions. Remove from freezer about 15 minutes before serving.