This Old Fashioned Strawberry Ice Cream has a creamy soft consistency with a nice sweet fresh strawberry flavor and just a hint of vanilla in the backdrop.
June 21, the summer solstice, longest day of the year. In ancient times pagans believed that on this day the sun stood still and daylight dominated the night, hence it being the longest day of the year. It is the beginning of summer, hot days, cool pools, nice strolls in the evenings. Crackling of wood burning in fire pits and the smell of smoke in the air. Ahhhhhhhhhhh summer, going to lakes, seas, oceans, beaches, car trips to the mountains, summer vacation, these are the songs of summer. The sounds of bells ringing and organ grinder music in the back ground, THE ICE CREAM MAN IS COMING!!!!!!!!, running like sugar crazed kids, change clenched in our fists, and the dilemma of the decision of what to get.
Yes, ice cream, that oh so soothing cold treat relieving the heat from the sun and not to mention the great flavor and taste. Creamy richness melting in your mouth flavors endless crispy sugar cones or the minimalist mantra in a cup, either way delectable. Today being Father’s day and honoring my father who is the ice cream monster. I cannot remember a time that there wasn’t any ice cream in the freezer. One of my father’s favorites was the Neapolitan combined swirls of strawberry, chocolate and vanilla, always a possibility after supper sitting outside on the patio watching time go by and savoring every lick and bite of that ice cream cone.
Well this is our first time at making home made ice cream. I received an ice cream maker (a Cuisinart) as a gift from my son’s partner. It has been in storage and much procrastination has occurred due to the fear of even considering making home made ice cream. I have learned that fear is something you walk through, it can be a viable asset in many of life gifts and was absolutely a God send in this recipe Old Fashioned Strawberry Ice Cream. Fresh strawberries from the Old Strathcona Farmers Market and our own garden. Heavy cream from Sunworks farm at Mothers’ Market downtown Edmonton. Creamy soft consistency with a nice sweet fresh strawberry flavor with just a hint of vanilla in the backdrop.
Great on its own in a bowl, but equally as good with a sugar cone. We served it with some fresh strawberries and mint leaves on top.
Happy Father’s day!
- 3 cups strawberries hulled and cut in half
- 2/3 cup plus 2 tablespoons sugar
- 2 teaspoons fresh lemon juice
- 1 cup heavy cream
- 1 cup half and half cream
- pinch of salt
- 1 teaspoon vanilla
- In a bowl toss the strawberries with the 2 tablespoons of sugar and the lemon juice and macerate for about 1/2 an hour.
- In a medium bowl combine half and half, sugar and salt, until the sugar is dissolved.
- Stir in heavy cream and vanilla.
- Stir in strawberries with all the juices.
- Cover and refrigerate 1 to 2 hours or overnight (we did it overnight).
- Place the ice cream bowl from the ice cream maker in the freezer overnight.
- Turn on ice cream maker (we used the Cuisinart).
- Pour the mixture into the frozen freezer bowl and let mix till desired thickness (15-20 minutes).
- The ice cream will have a nice soft creamy texture.
- If a firmer consistency is desired, place ice cream in an airtight container and place in freezer for about 2 hours.
- Remove from freezer about 15 minutes prior to serving.
Can’t wait to get a spoonful of this!
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