It’s peek time for strawberries here in New England, and as I have mentioned before, I live right down the road from a huge farm, where you can pick your own. I always get carried away, weather it is blueberries or or strawberries. And always pick enough for eating and cooking with. Weather it is jam, cake or desserts of all kinds. See more here. So I thought I would share quick & easy recipe for strawberry ice cream.
1 pound strawberries, trimmed, halved if large
3/4 cup sugar
3/4 teaspoon fresh lemon juice
1/8 teaspoon salt
2 cups heavy cream
Equipment: an ice cream maker
Coarsely mash strawberries with sugar, lemon juice, and salt using a potato masher in a large bowl. Let stand, stirring and mashing occasionally, 10 minutes.
Transfer half of strawberry mixture to a blender and purée with cream until smooth. Return strawberry cream to bowl with remaining strawberries and chill, stirring occasionally, until very cold, 3 to 6 hours.
Freeze mixture in ice cream maker. Transfer to an airtight container and put in freezer to firm up.
Ice cream keeps 1 week. recipe via