Summer is already here in Long Beach! Last week was particularly hot. Hot days call for what? Right. Ice cream! So on one hot day last week I made ice cream. I discovered heavy cream in the refrigerator, screaming to be used, which made me suddenly remember about the recipe I had for easy ice cream. Easy. Eggless. Strawberry-full. Creamy. The all-in-one ice cream. So I made a batch. It was good. Here’s the recipe. You will be shocked at how short the ingredients list is. Be prepared for the shocking result, too. In a good way. Enjoy!
For this ice cream I used fresh strawberries – more than half pureed, and the rest chopped into small pieces.
Here’s the pureed portion of the strawberries.
Small, bright chunks of strawberries look contrasting against the light pink color of the ice cream. Beautiful. Don’t you think?
Easy Strawberry Ice Cream
Serves about 6
3 cups fresh strawberries (preferably organic)
1 cup granulated sugar
2 cups cold heavy cream
2 cups cold whole milk
Wash then hull the strawberries. Puree 2 cups of the strawberries in a food processor. Chop the remaining strawberries finely (if the strawberries are very ripe and soft, you can simply mash all of them with a fork or a potato masher, to obtain both the juice and small soft chunks). In a large mixing bowl combine the pureed strawberries with sugar and whisk to blend. Add the chopped strawberries with juices, heavy cream, and milk. Stir to combine.
Pour the mixture into the freezer bowl of your ice cream maker and proceed per manufacturer’s instructions.
If you don’t have an ice cream machine, pour the mixture into a covered durable container with a lid and place in the freezer. Remove from the freezer in about 1 hour and whisk with a balloon whisk for a few minutes, or beat with a hand-held electric mixer, breaking the ice around the edges. Cover and place back in the refrigerator. Repeat this 2 to 3 more times, then leave the ice cream to freeze completely. This process will yield a creamy ice cream.