What can be more satisfying after a delicious dinner than strawberries and cream? Ice cream made with those two main ingredients. This is a cold refreshing dessert that is not over sweet. The bits of chopped strawberries, gives this ice cream dream freeze contrast in color as well as texture.
This ice cream recipe can be made any time during the year. It takes about a half an hour to prepare which isn’t long at all. A smooth and creamy dessert whether it cools you down from the heat or anytime you crave some strawberry ice cream.
Next time you stop at the SuperValu in Winona pick up strawberries and heavy cream. The remaining ingredients are sure to be in your kitchen already. When you get them home put the cream in the refrigerator. Then wash and hull the strawberries. Pat them dry and place in the refrigerator until you are ready to prepare this non-ice cream maker frozen strawberry freeze.
Remove the strawberries from the refrigerator and quarter them.
Place the strawberries into the blender with the teaspoon of lemon juice.
Do not puree the berries. Chop them up so that there are small pieces or bits of strawberries visible and set aside.
In a mixing bowl add the sugar and egg yolks together and beat until thick and creamy.
Warm the heavy cream in a small pan until hot. Do not boil.
Once the cream is hot add the beaten sugar and egg mixture.
Be sure to use a whisk and mix thoroughly.
Reduce heat on stove to simmer.
Now take out another sauce pan.
Transfer the contents from the hot saucepan into the cold saucepan. This will prevent the mixture from continuing to cook over the hot metal.
Place the cold saucepan on the stove and heat on simmer while stirring constantly.
When the entire mixture starts to thicken it is time to remove the pan from the stove and set it aside to cool. (Cook only until the mixture thickens up. It should coat the back of a spoon and not run off. Do not over heat or lumps will form and ruin the texture of the way ice cream should be.)
Add the cream mixture and red food coloring to the strawberries and stir.
Transfer the strawberry ice cream mixture into an air-tight container and place in the freezer for 2 hours.
After waiting two hours it is time to remove the container from the freezer. (Notice the contents are not frozen but actually slightly loose, soft and lumpy.)
Remove the ice cream mixture and beat it once again with an electric mixture until smooth and creamy.
Return the ice cream back to the freezer and allow it to freeze. (It should take about 4 hours or you can let it freeze overnight.)
Remove ice cream container from freezer and scoop into individual dessert dishes.
Change the recipe around to the fruit that is in season by trying:
Peaches
Raspberries
Cherries
Blackberries
Add a dollop of whipped cream on top with a sprig of mint.
Place a few small berries in the dessert dish before adding the ice cream scoop for a very berry experience.
For children sprinkles are a must, shake a teaspoonful of multi colored sprinkles over the top of the whipped cream.
A few miniature chocolate chips will do nicely as a garnish too for all those chocolate lovers out there.
Serve a scoop over your favorite pie and make pie ala mode.
For an easier time scooping this strawberry ice cream take container out 10-20 minutes before you want to serve it. Place the container in the refrigerator just like you would a Carvel ice cream cake. Then scooping won’t be so hard.