old-fashioned strawberry ice cream.

Last year, because of our move down south, we missed strawberry season.

Up north, the strawberries weren’t quite ripe enough, but down here in North Carolina, strawberry season was coming to an end.

So I made it my mission to not miss the season this year. And ended up leaving our strawberry picking excursion with seven pounds of the most deliciously red berries. And probably another pound or so in Audrey’s belly.

She took the saying “one for the bucket, one for me” quite literally.

But now I had seven pounds of fully ripe strawberries. For two people.

Insert all the strawberry things!

Strawberry banana freezer jam. Which, although it has the most incredible flavor, the consistency isn’t quite there, so I won’t be sharing the recipe. Chocolate covered strawberry protein shakes. Strawberry cheesecake protein shakes. Frozen strawberry halves. And some good ole fashioned strawberry ice cream.

Yum.

I store the freezer bowl to my ice cream maker in the bottom of my freezer which allows me the opportunity to make ice cream whenever I want to.

Like when I have seven pounds of fresh strawberries laying around.

But this recipe is so incredibly easy to make, and requires limited ingredients, and is so so so stinking delicious, that I would make a special trip to the grocery store for some strawberries had I not had an abundance of them just laying around.

So what are you waiting for? Make this now!

_____________________________________________

Old Fashioned Strawberry Ice Cream

serves 8

  • 2 c. strawberry halves
  • 3/4 c. sugar, divided
  • 1 pint half-and-half
  • 2 large egg yolks
  • Ice water

Put ice water in a large glass bowl.

Place a medium glass bowl into the ice bath. Put strawberry halves and 1/4 c. sugar into the medium bowl; mash with a fork.

In a medium saucepan over medium heat, bring the half-and-half and remaining 1/2 c. of sugar to a simmer.

In a small heatproof bowl, whisk the egg yolks. Gradually add 1/2 c. of the hot half-and-half mixture. Pour the contents of the small heatproof bowl into the saucepan and cook, whisking constantly until hot and frothy, approximately 3 minutes.

Strain the custard mixture into the bowl of strawberries. Let mixture stand, whisking occasionally, until cold.

Using an ice cream maker, process the cooled custard according to your ice cream maker manufacturer’s instruction. Transfer to an airtight container and freeze.

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