Mindy and I must be one the same wavelength this week, hooray for HOMEMADE ICE CREAM time! Please excuse my melty picture. Ice cream sure doesn’t wait for the perfect shot! This recipe is one my Mom made for me last summer, when she had a lot of extra strawberries on hand, and it’s great! It’s one of the most popular recipes from the Ben and Jerry’s Homemade Ice Cream recipe book. So good and the perfect treat on a warm summer’s night.
Ben and Jerry’s Strawberry Ice Cream
Submitted by Amy ~ The Sisters Cafe
1 pint fresh strawberries, hulled and sliced
1/3 c. sugar
Juice of 1/2 lemon
Sweet Cream Base (see below)
Most popular sweet cream base (this base is especially good as a background for fruit, cookies, and candy):
2 large eggs
3/4 c. sugar
2 c. heavy or whipping cream
1 c. milk
Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes. Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Pour in the cream and milk and whisk to blend. Makes 1 quart.
1. Combine the strawberries, sugar, and lemon juice in a mixing bowl. Cover and refrigerate at least 1 hour.
2. Prepare the Sweet Cream Base. Mash the strawberries to a puree and stir into the cream base.
3. Transfer the mixture to an ice cream maker and freeze following the manufacturer’s instructions.
Makes 1 generous quart.
Note: For a chunkier ice cream, drain the juice from the strawberries and whisk it into the cream base just before transferring it to the ice cream maker. After the ice cream stiffens (about 2 minutes before it is done), add the mashed strawberries, then continue freezing until the ice cream is ready.