13 July 2010

homemade strawberry ice cream

The northeast has been suffering through some balmy weather recently (though I was happy to miss the worst of it while I was on vacation) and clearly the only remedy for it is ice cream.  I happen to think that the only remedy for a lot of problems is ice cream, but this is an obvious one.  I don't have an ice cream maker, but I remember the one we had as kids and I remember freakin' loving it.

So I made some no-churn strawberry ice cream, based on a recipe from Planet Green and incorporating a few other tips from around the internets.  I cut the recipe in half so that if it sucked, I wouldn't be wasting freezer space that could otherwise be holding Ben & Jerry's.
  • 1 pint of strawberries
  • 1/4 cup sugar
  • lemon juice
  • 1 cup Greek yogurt
  • 1 cup heavy cream

  1. Puree the strawberries, sugar, lemon, and yogurt together in a blender until smooth.
  2. Whip the heavy cream to medium peaks.
  3. Gently fold the strawberry-yogurt mixture into the cream until mixed and place into a freezer-safe container.  Put ice cream in the freezer.  After 45 minutes, remove it and stir around with a spatula or whisk to break up any frozen sections.  Return to freezer and continue to stir it up every 30 minutes or so.  You can use a hand held mixer if you'd like.  This step keeps it creamy and less icy.  Keep doing this until you forget (I remember to stir it about 3 times).  After about 5 hours it should be ready!
Even with the periodic stirring, it wasn't quite as creamy as regular ice cream but in the end, it was still ice cream so that means I was still way too excited.

1 comment:

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