It's homemade ice cream season again, and I love my Cuisinart counter top ice cream maker! It takes just a couple of minutes to whip up the ice cream mixture and then a little over twenty minutes to freeze a batch of ice cream. So it's really easy, and the end result is fabulous!
I love the Ben & Jerry's recipe for fresh strawberry ice cream. I've made it twice this week. A friend suggested that I buy strawberries when they are on sale and then cut them up and mix them with sugar and lemon juice (according to the Ben & Jerry's recipe) and put the mixture in freezer bags in just the right proportion to make batches of ice cream. After that, I pop the bags in the freezer. Then whenever I'm in the mood, I can just take a bag out, thaw it, and whip up a batch of delicious strawberry ice cream.
Fresh Strawberry Ice Cream
1 pint fresh strawberries, hulled and sliced
1/3 cup sugar
juice of 1/2 lemon
Sweet Cream Base (see below)
Combine the strawberries, sugar, and lemon juice in a mixing bowl. Cover and refrigerate at least one hour. Prepare the Sweet Cream Base. Mash the strawberries to a puree (I puree them with a hand blender) and stir into the cream base. Transfer to an ice cream maker and freeze following the manufacturer's instructions.
Sweet Cream Base
2 large eggs
3/4 cup sugar
2 cups heavy whipping cream
1 cup 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 generous quart.