Monday, July 27, 2009

Fresh Strawberry Ice Cream

Fresh Strawberry Ice Cream
Eat a bowl of creamy strawberry ice cream or make ice cream cookie sandwiches with chocolate cookies. There's nothing better on a hot summer day.

1 pint fresh, ripe strawberries
3 tablespoons lemon juice
1 cup granulated sugar, divided
1 cup milk
2 cups heavy cream
1 teaspoon Watkins Vanilla Extract
1 teaspoon Watkins Strawberry Extract

In a small bowl, combine 1 pint ripe strawberries that have been stemmed and sliced with 3 tablespoons lemon juice and 1/2 cup sugar. Stir gently and allow the strawberries to macerate in the juice for at least 2 hours. Strain the berries, reserving the juice. Mash or puree half of the berries. Set aside.

In a medium mixing bowl, use a hand mixer on low to combine 1 cup milk and 1/2 cup sugar until the sugar is dissolved. (It seems tempting to do this step by hand, but it really does make a difference in the texture of the ice cream, so I suggest not skipping this one.) Stir in 2 cups heavy cream, the reserved juice, the mashed strawberries, and 1 teaspoon vanilla extract and 1 teaspoon strawberry extract.

Turn on the ice cream maker and pour the mixture into the freezer bowl. Let mix until thickened, about 20 - 25 minutes (or according to directions for your ice cream maker). Five minutes before mixing is complete, stir in the remaining sliced strawberries and let mix completely. This will be soft and creamy; you may place in an airtight container and freeze for an additional hour before serving. Makes 4 to 6 servings.

Watkins Strawberry Extract, 2 fl oz


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