So, my mum loves strawberries. I mean, loves strawberries. So do I, as a matter of fact. She, however, continues to buy pounds and pounds of strawberries, so many that I can hardly eat as fast as she brings around new ones. I don’t mind. Because have I mentioned I love strawberries?
Last weekend, I made cupcakes with strawberry frosting, using a recipe for plain buttercream frosting, but adding reduced strawberry puree. Heaven.
Today has been the hottest day of the year so far – a melting 31°C in my area. As a person with lovely circulation problems (always had them, probably always will. Fun times.), that basically meant the only thing I could do today was sit around and drink water. And make ice cream.
We’ve had this lovely ice cream machine sitting around for a few weeks, after buying it from Payback reward points, so I decided to try it out. I used an eggless recipe from allrecipes.com and only slightly adapted it.
Strawberry Ice Cream (makes 1 litre)
1 cup whole milk
1 cup heavy cream
½ cup sugar
(roughly) 1½ cups strawberries
¼ tsp salt
1 tsp vanilla extract
1. Puree the strawberries in a blender. I used somewhere between 1-2 cups of strawberries and ended up with slightly more than a cup of puree. Mix puree with the rest of ingredients and freeze in your ice cream maker according to its instructions. You may want to freeze the result in the freezer for a while to set.
2. Wait. And wait. And wait. Enjoy.