Well 4th of July has come and gone! Yesterday at our house was interesting, in a fun way. We had a very low key day sitting by our new pool and eating, eating, and more eating. So needless to say it’s back at our clean and healthy living today, kind of…..(I’ve gotten in a very bad habit of eating jelly beans every time I sit down at my computer).
Back to ice cream! Lately, I have just been using the Williams Sonoma brand of ice cream starter with my ice cream maker. This is perfectly fine, if you want to constantly buy Williams Sonoma ice cream starter, but seeing that I live about 3 hours from a Williams Sonoma it’s not really convenient. So making my own ice cream is much easier and actually really simple. I started off this week making just a plain vanilla ice cream. I used one of Ree Drummonds, Pioneer Woman recipes for that. It turned out really well and tasted really good. Once I kind of got the hang of what I was doing and that I would mess anything up I started to expand my experimenting. On ward and upward to strawberry ice cream (one of my favorites).
Super easy, simple, basic recipe here. What I love it that these are items that I had in my pantry and didn’t have to go out and buy anything to make this ice cream. It took me maybe 30 minutes to assemble everything and get to the refrigerator. Once it sat in the refrigerator for at least 2 hours I removed it and let the ice cream maker do it work.
- 1 1/2 cups of fresh strawberries (halved)
- 3/4 cup almond milk (can use whole milk or coconut milk)
- 2/3 cup granulated sugar
- 1 1/2 cups heavy cream
- 1 1/2 tsp vanilla extract (gluten free)
- pinch of salt
Use fresh strawberries if possible, but frozen will work. Just make sure they are halved or hulled. Place in a food processor, plus strawberries until finely chopped, or however you like your strawberries.
In a mixer bowl, turn on low speed, whisk to combine the milk, sugar, and salt until the sugar is dissolved. Stir in the heavy cream and vanilla. Gently mix in the strawberries with all the juices. Cover and refrigerate at least 2 hours, or overnight. Whisk mixture together again before pouring into the ice cream maker.
Pour mixture into the ice cream maker and follow the manufacturers directions. Mine takes about 30 minutes to process. Once finished I store a quart container in the freezer empty all the time ready to be filled with any ice cream that I decide to make on a whim! Pull that out and load it up with the ice cream. I like to let mine sit in the freezer for about 2-4 hours before serving, but feel free to have a small bowl if it just won’t all fit into the storage container.
It’s that easy! Enjoy!!