20 May 2011
Strawberry ice cream says "Summer" like no other dessert. After missing the boat last year, I was determined to make this The Summer of Homemade Ice Cream here at Delightful Repast. So I finally bought myself the Cuisinart ICE-21 Frozen Yogurt-Ice Cream-Sorbet Maker. Now I'm kicking myself for waiting so long!
No rock salt. No ice. It's so easy! First off, wash the lid, freezer bowl and mixing arm. Place the thoroughly dry freezer bowl upright on flat surface at the back of your freezer (where it's coldest) and freeze for 16 to 24 hours, depending on your freezer (which should be set to 0 degrees Fahrenheit). To see if it's frozen, give it a shake. If you don't hear the liquid moving around, it's frozen. I plan to just leave it in the freezer so it's ready to go at all times!
This recipe was adapted from one in the instruction booklet that came with the machine. It's a simple, no-egg, uncooked ice cream. And it is fabulous! Next time I'll try a custard-style ice cream. Or a frozen yogurt. Or a sorbet. I don't know what to do next. I think I need to order at least one more freezer bowl. Can you tell I'm excited?!
I use all organic ingredients. If you can't get organic milk and cream, at least get a brand that doesn't have hormones. And, please, insist on organic strawberries. Conventionally grown strawberries are number three on the current list of the "Dirty Dozen" most pesticide-contaminated fruits and vegetables you can buy. Only conventionally grown celery and peaches are more contaminated!
Simple Fresh Strawberry Ice Cream
(Makes about 5 cups)
1 1/2 cups hulled and sliced strawberries (1-pound clamshell more than enough)
1 cup milk (I used 2%)
2/3 cup sugar
1 1/2 teaspoons vanilla extract
1 1/4 cups heavy whipping cream
1 By hand or in food processor, chop strawberries as finely or as coarsely as you like. Place in a small bowl; stir in half of the sugar. Let macerate for an hour.
2 In medium bowl (I use a 2-quart glass measure to make pouring easier), whisk together milk, remaining sugar, vanilla and salt until the sugar is dissolved. Stir in the heavy cream, then stir in the strawberries with their juice. Cover and refrigerate at least 2 hours or overnight.
3 Assemble the Cuisinart ICE-21 Frozen Yogurt-Ice Cream-Sorbet Maker; turn it on. While it is running, pour the chilled mixture through the spout. Let mix until thickened, about 15 minutes.
4 Transfer the soft ice cream to a freezer-safe airtight container and place in freezer for at least 2 hours. Remove from freezer 15 minutes before serving.