Making ice cream is such a quintessential summer activity, so one afternoon this summer, I pulled out my 15-year-old ice cream machine (still kicking after all these years!!!) to make some with my nieces and nephew. It turned out so well that I thought I should pass along the recipe we found online to use. We have an egg allergy in the family, so generally that means most ice cream recipes are avoided, and I’ve had a tricky time in the past finding an egg-free recipe that works well in an ice cream machine and doesn’t taste icy rather than creamy like you want ice cream to taste! This one was a cinch, which is a relief when you have three little cuties huddled around a mixing bowl all wanting to help! Plus, it required a potato masher to mush up the strawberries, which is always a bit hit with the 3 and 5-year-old crowd these days, let me tell ya. Here’s the original recipe, plus a few notes about how we adapted it at the bottom:
Perfect No-Cook Strawberry Ice Cream (recipe found on Epicurious by Andrea Albin via Gourmet 2009)
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.
*We used half fresh strawberries and half frozen simply because the fresh ones were past their peak and it worked out fine!
*We used 1 cup 35% cream and 1 cup 18% cream (the consensus in the comments section seemed to be that it was better using a mixture of heavy & lighter cream)
Happy long weekend to everyone!!!