Everyone loves ice cream, particularly on these muggy days we’ve been experiencing here in Southern California. With temperatures hovering in the high 90s (and breaking the 100 degree F mark on a couple of occasions), I haven’t mustered the energy to do a lot of cooking. Somehow, I can always find the energy to make (and eat) ice cream. Go figure.
Here is an easy recipe for strawberry ice cream that I’ve made with great success. My neighbor Gene loves it. I love it and Juliet loves it, too.
In my wanderings on Internet food sites, this recipe turned up on a Pakastani site. (My food wanderings on the Internet take me far afield sometimes.)
I used fresh ripe strawberries from the Long Beach Farmers Market to make this recipe and suspect that this recipe would translate well to the use of other fruits.
Recently I found myself restless and awake after a few hours of fitful sleep. At around 3 a.m., I got up and treated myself a big bowl of strawberry ice cream and promptly went back to sleep. I guess that makes this a (mental) health food.
Recipe: Strawberry Ice Cream
- 3 cups sliced strawberries
- 2 eggs
- 2 cups half and half
- 1 cup heavy whipping cream
- 1 1/4 cup sugar
- 1/4 teaspoon vanilla
Puree strawberries in a food processor. Set aside.
Whip eggs in food processor until they are frothy. Add half-and-half, whipping cream, sugar and vanilla to the eggs.
Add pureed strawberries to the egg mixture and mix to combine. You will have a relatively thin batter.
Freeze in your ice cream maker according to your ice cream maker’s directions. After approximately 25 minutes you should have ice cream that is the consistency of soft serve ice cream. Place the ice cream into a glass bowl and freeze for several hours.