Strawberries are ready to be picked out of the garden! And while I enjoy stuffing my face with hot, sun baked strawberries right off the plant; they are pretty good in ice cream too!
1 pint heavy whipping cream
1 pint milk (I use vitamin D)
1/2 cup sugar (I like turbinado or organic sugar)
1 egg white (can skip this if you really want)
2 cups sliced or puréed or more strawberries from your garden
Add everything but strawberries to a pot and simmer on low on the stove. This will make a custard. Cook it until it coats the back of a spoon and then remove from heat. Lay plastic wrap on the surface of the custard to keep a skin from forming and place in fridge.
Once cooled, pull the plastic off and pour in a traditional ice cream machine/freezer. Add strawberries to the machine in whatever form you chose and follow the traditional instructions for use.
After it has mixed in the machine, transfer to a freezable container and it can harden overnight. Or if you can’t wait, eat it right away! Fresh ice cream out of the machine is very close to Italian ice cream! (So I heard, I haven’t been yet…)
* While this may not the healthiest of recipes, it is healthier and yummier than store-bought strawberry ice cream. Most store-bought ice creams will contain corn syrup, molasses, and likely other ingredients such as xanthan gum.
* Another benefit are the organic strawberries. Strawberries are rich in vitamin C, which helps the body absorb iron and maintains healthy skin, teeth, and bones. Vitamin C also serves as antioxidant that strengthens the immune systme and helps fight infection.