Sunday, July 4, 2010

Fresh Strawberry Ice Cream

Preserve that perfect strawberry taste, even with imperfect strawberries, with this ice cream. It tastes so fresh, I can hardly stand it. If it only it were as healthy for you as fresh strawberries! But hey, it's loaded with a full pound of strawberries, so it can't be all that bad for you, can it?

This recipe is perfect when strawberries go on sale for a dollar a pound. You can buy a lot, and freeze this ice cream. Then you don't have worry about the berries spoiling, plus, even if the berries aren't perfectly sweet when you buy them, you'll never be able to tell because this ice cream makes them taste amazing. Not kidding.

Fresh Strawberry Ice Cream
Adapted from David Lebovitz's The Perfect Scoop
Printable Recipe

1 pound strawberries, washed and sliced
3/4 cup sugar
1 teaspoon balsamic vinegar
1 cup cream
1 cup sour cream
1 teaspoon lemon juice

Macerate the sliced strawberries with the sugar and vinegar for an hour. Stir occasionally to help the sugar dissolve.

Pour the strawberries and any juices that have formed into the bowl of a food processor. Add the cream, sour cream, and lemon juice and pulse until the strawberries are well blended, but not completely pureed. Some chunks are okay. Pour into a bowl and refrigerate, covered, for an hour. Freeze in your ice cream maker, according to manufacturer's instructions. Revel in the freshness you didn't know was possible.

Note: In the picture above, we added grilled pineapple and grilled pound cake to our ice cream. I didn't enjoy the grilled pound cake as much as I thought I would, but the pineapple was a welcome addition. To grill pineapple, slice it off the core in 4-5 large slices. Slather with brown sugar and grill until it is tender and heated through. Cut into chunks and enjoy!

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