Sunday, July 19, 2015

Strawberry Ice Cream

I LOVE to make ice-cream now that I live in a warm place with an actual summer! This last week I bought WAY too many strawberries (it happens often - this week it was 3 pounds of blueberries - they were on sale!) and decided to try oven drying some and making some ice cream. The oven dried made the whole house smell so unbelievably good - Rich kept saying "what is that??" It was pretty hilarious too in that I had 2 overflowing baskets of medium large strawberries which I cut in half and filled a parchment paper covered half sheet pan and then baked on 200 for about 3 hours - they were delicious but yielded about a third of a cup of fruit. I guess strawberries contain A LOT of water. Not enough for you to cook with but a delish little treat - oh and the smell! Heavenly. Next I made some strawberry ice-cream and the second time I served it I said - you know, some hot fudge sauce might be pretty damn good on top. And yes it was. Even on a little bitty sundae ; )

Strawberry Ice cream - adapted from Humphry Slocombe - go there if you are in SF!

1 full pint of fresh farmer's market ripened strawberries hulled (I hope you don't have to get them at the grocery store)
2 cups cream
3 tablespoons cream cheese at room temp
1/3 cup sweetened condensed milk
1/2 cup sugar
1/4 teaspoon of salt
1 teaspoon red wine vinegar

Puree the berries in a blender if you really hate seeds, then you can press through a strainer - but I didn't worry about it. Whisk the rest together and then using your ice cream freezer - freeze it up! Now, serve alone or with a little dark chocolate sauce drizzle or even put a crumbled graham cracker on top.

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