Now it is officially summer! We’ve been enjoying it for weeks, but now it is official. The summer solstice is the longest day of the year. That is definitely something to celebrate! Around here, that means homemade ice cream.
I wasn’t always the sensible eater that I am now. In high school, I ate ice cream for breakfast & chocolate chip cookies for lunch. Ginger ale was my beverage of choice. Not exactly a great diet! As I became more health conscious, I relegated ice cream to special occasions, replaced cookies with a bit of very good dark chocolate & drank soda only occasionally. But I did pass my love of ice cream on to my children.
I got our first ice cream maker from my parents. They gave us their the old-fashioned crank machine that used rock salt & ice. It was fun but not very practical for making many different kinds of ice cream quickly. It was about that time that automatic ice cream makers hit the market and I was sold. I asked for one for Christmas one year and we’ve been making homemade ice cream ever since. Eric likes mint chocolate chip, Andrew prefers chocolate based ones with additions, Kelly is a strawberry fan and I crave peach ice cream. Ice cream is a rare treat for me now for health reasons, but sometimes, it is worth it!
Strawberry Ice Cream
Makes 1 quart of ice cream
- 2 cups hulled and quartered strawberries, about 12 ounces
- 3/4 cup sugar, divided
- 1 cup milk
- 1 cup cream
- 2 large egg yolks
Combine the cut strawberries and 1/4 cup of the sugar in a medium bowl.
Combine the strawberries & sugar and set aside.
Mash them together with a fork or potato masher. Refrigerate the strawberries until needed.
Allow the strawberries & sugar to cool down while making the egg base.
Combine the milk, cream and egg yolks in a medium pot over medium heat, whisking constantly, until the mixture starts to steam and becomes frothy. Remove it from the heat and stir in the mashed strawberries.
Add the mashed strawberries to the base.
Allow the mixture to cool to room temperature then refrigerate it for 4-24 hours. When it is thoroughly chilled, add it to the ice cream maker according to the manufacturer’s directions.
Transfer the ice cream to an airtight container when it is ready, putting a layer of plastic wrap over the ice cream and pressing it down to prevent ice crystals from forming, then secure the lid and freeze for at least 4 hours before serving.
Celebrate summer in style! ~Linda
Strawberry Ice Cream
Makes 1 quart of ice cream
- 2 cups hulled and quartered strawberries, about 12 ounces
- 3/4 cup sugar, divided
- 1 cup milk
- 1 cup cream
- 2 large egg yolks
Combine the cut strawberries and 1/4 cup of the sugar in a medium bowl.
Mash them together with a fork or potato masher. Refrigerate the strawberries until needed.
Combine the milk, cream and egg yolks in a medium pot over medium heat, whisking constantly, until the mixture starts to steam and becomes frothy. Remove it from the heat and stir in the mashed strawberries.
Allow the mixture to cool to room temperature then refrigerate it for 4-24 hours. When it is thoroughly chilled, add it to the ice cream maker according to the manufacturer’s directions.
Transfer the ice cream to an airtight container when it is ready, putting a layer of plastic wrap over the ice cream and pressing it down to prevent ice crystals from forming, then secure the lid and freeze for at least 4 hours before serving.