Sunday, June 16, 2013

Connecticut Strawberry Ice Cream

24 hours - farm to freezer.


  • 2 quarts of fresh strawberries, washed, hulled, quartered
  • 1 cup of sugar
  • 1 teaspoon vanilla flavoring
  • 2 pints heavy cream


  • Macerate strawberries in 1/2 cup of sugar until well juiced.
  • Add vanilla to strawberries
  • Mash or blend strawberry mixture. I used a hand immersion blender.
  • Add heavy cream and the rest of the sugar. 
  • Mix well. 
  • Add to ice cream maker, according to the manufacturer's directions. 
  • When ice cream has reached the desired firmness, transfer to a freezer container. 
  • Cover with plastic wrap, pressing the wrap into the mixture to work out any air bubbles.
  • Put in freezer until ice cream is well set. 
  • Homemade ice cream is even better on the second day, when the flavors have set!
  • Scoop into bowls and serve. 

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