Wednesday, July 2, 2008

Strawberry Ice Cream

Some wonderful strawberries are still available from farmers all around the city. We had some fantastic ones from Harvest Valley Farms and from the Oakland Farmer's Market (from the Dillner Family Farm). I (with a little help from my family) ate all of those strawberries just as they were.
I had a bunch of strawberries in my freezer dieing to be put to good use though, so I figured out a way to make ice cream with no eggs.

For those of you following the exciting saga at home, I had tried (and succeeded) earlier this year to make peach ice cream. Just about every recipe I found called for using eggs. So, I did. Although the ice cream set nicely and several people actually ate it -- it wasn't terrible, I decided I would try to make ice cream without eggs the next time to see if I liked it better.

Funnily enough, I found the instuctions for my ice cream maker wedged into the pages of another cookbook with a nice folded page of a magazine inside. That page contained a recipe for peach ice cream. With no eggs! I had it all along of course. So, I subsituted strawberries and came out with a delicious product.

No Egg Strawberry Ice Cream

2 pounds strawberries (mine were frozen, so I let them somewhat thaw, but not all the way)
3/4 cup sugar
1/8 teaspoon salt
2 teaspoons lemon juice
2 cups heavy cream
1 teaspoon vanilla extract

1. Place strawberries in a bowl and roughly mash by hand using a potato masher. Sprinkle with 1/4 cup of the sugar, salt and lemon juice and let sit for 30 minutes.
2. While strawberries macerate, put cream and remaining sugar in saucepan with vanilla. Heat over medium-low heat, stirring frequently to keep from scorching, until the sugar is dissolved. Remove from heat and cool.
3. Pour cream over strawberries and mix thoroughly. Taste to see if it needs more sugar. (This will depend on the strawberries). Refrigerate until chilled.
4. Pour the mixture into an ice cream machine and freeze according to the manufacturer's instructions until set but not quite hard. Pack the ice cream into a bowl or mold and place in the freezer until hardened.
Yield: About 1 1/2 pints, 3 to 4 servings.

It came out to be absolutely delicious. Even my daughter who never eats food remotely connected with the natural world ate a few bowls of it.

More frozen strawberries became strawberry jam. Raspberries are coming up next!

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