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Monday, August 10, 2009

Strawberry Ice Cream

That Fig Ice Cream was so good, we decided to pull some strawberries out of the freezer and make a batch of strawberry ice cream. I had already pureed them and bagged them up in freezer bags.

Strawberry Ice Cream

3 cups strawberries

2 eggs

1 1/4 cups sugar

2 cups half-and-half

1/4 tsp vanilla extract

1 cup heavy cream

Wash, stem and puree 3 cups of berries. In a large bowl, beat 2 eggs until thick and lemon-colored. Beat in 1 1/4 cups sugar, 2 cups half-and-half, 1/4 tsp vanilla, and 1 cup heavy cream. Stir in strawberries, then proceed according to your machine's directions. All recipes will benefit from a chill in the refrigerator. Overnight is best, but even just an hour will make for smoother ice cream.

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