~ ♫ Breathe-and-be music to let it all go...
This frozen decadence was inevitable, and although I had plans for this post while away next month, I decided to bring this must-have treat forward with our imported California strawberries being as succulent as they are right now and at their best ever. I'm also thinking that ice cream is pretty much a guaranteed summer staple and warmer weather pleasure for everyone. The last time I made homemade ice cream was over eight years ago, and it was a simple vanilla flavour using the old fashioned ice and rock salt method. Nothing wrong with that method at all but this year's strawberries have me wanting to travel new roads so here we go with this fruity, creamy and refreshingly youthful dessert.
Ingredients:
1 1/2 cups fresh hulled ripe strawberries (cut into quarters)
1/2 cup whole milk
1 cup granulated sugar
a pinch of salt
1 1/2 cups heavy/ whipping cream
2 teaspoons pure vanilla extract
2 tablespoons Smucker's Double Fruit Strawberry Fruit Spread
Directions:
1. Place the ice cream maker's* freezer bowl in the freezer overnight to ensure it's completely frozen prior to using.
2. The next day... gently wash, hull and slice the fresh strawberries into quarters to yield 1 1/2 cups.
3. In a blender or food processor, add the sliced strawberries and fruit spread and pulse a few times until the strawberries are finely chopped with a few larger pieces. Set aside.
4. In a medium bowl, combine the whole milk, sugar, and salt using a whisk to dissolve the sugar.
5. Stir in the whipping cream and vanilla.
6. Slowly and gently stir in the pulsed strawberries and juice.
7. Pour the mixture into a bowl with a tight fitting lid and refrigerate for at least 3 hours or even better, overnight.
8. Retrieve the frozen ice cream maker bowl from the freezer, insert the white mixing paddle, and place on the ice cream maker unit. Attach the open-top lid.
9. Turn on the ice cream maker and slowly pour the chilled, refrigerated mixture into the machine through the top opening into the frozen freezer bowl.
10. Allow the mixture to churn and thicken (around 15 to 20 minutes). The ice cream should be soft and creamy for serving.
11. If a firmer texture is desired, place in an airtight container and place in the freezer for at least 3 hours.
12. Remove from the freezer 10 minutes prior to serving.
(I started with an electric mixer at first and then found that the whisk was a much better option so switched over)
(after being refrigerated overnight)
(strawberry ice cream for a year)
Special thanks to Williams-Sonoma.
