Spring is in the air, and naturally, that means it’s time to take out the ice cream maker. I had never made ice cream before I was married but I was set on starting. We try to keep our household appliances down to a minimum, for space and simplicity reasons, but I managed to sneak this ice cream maker on our wedding registry.
It’s compact and amazingly simple to use (just one button!!). With only a few ingredients, and minimal time, you can have delicious homemade ice cream. Need I say more 😉
The inspiration for this recipe came from an overripe container of organic strawberries I bought on Monday. I’ve been on an organic kick these days, especially with the infamous “dirty dozen” produce and I simply could not let these sweet treats go to waste. Of course, with this warm weather, I had ice cream on my mind. I also happened to have whole milk which I would advise not to substitute for low-fat, but I understand desperate times call for desperate measures.
The first step, which is key to getting this done in 30 minutes flat, is that you have you ice cream bowl already in the freezer! If you don’t have extra freezer real estate for a constant supply of frozen ice cream bowls, do this the day before you plan on making ice cream.
Once strawberries are rinsed, removed the stems by either cutting them or using a huller. Growing up, we had a strawberry huller like this, but it didn’t make the cut with our new place. Simple living, remember 😉
Next, place strawberries in your food processor for 10 seconds until a smooth puree is formed. These were ripe strawberries so I did not need to add any liquid. If you do, take a little milk from the recipe and add it here.
Next, add in sugar and blend for 5 seconds.
And the last step is to add the milk, cream, vanilla and salt.
This food processor was another wedding gift and does
just about everything. Depending on your food processor, this time may vary. I blended for 10 seconds. The puree will thicken and turn pale pink.
Transfer to your (frozen) ice cream maker bowl. Turn it on and watch it transform!
About 15 minutes, I taste test, for obvious reasons 😉 Let run for 5 more minutes.
If firmer consistency is desired, freeze for 1 to 2 hours in an airtight container. Or if you don’t happen to eat ALL of it right away, cover the top of the ice cream with plastic wrap before adding the lid to make sure it stays extra fresh! Lasts 1 week. Or will it 😉
30 minute Strawberry Ice Cream (printable version here)
- 16 oz. strawberries, halved
- ¾ cup granulated sugar
- 1 cup whole milk
- 2 cups heavy cream
- 1 teaspoon vanilla extract
- Pinch of salt
- Remove strawberry stems either by hulling or cutting strawberries in half.
- Blend in food processor for 10 seconds, until a smooth puree is formed
- Add sugar and blend for 5 seconds
- Add milk, cream, vanilla and salt and blend for 15 seconds, until thick and creamy.
- Transfer to ice cream maker and process based on manufacturer’s instructions. This filled the Cuisinart 1.5 quart ice cream maker, and was processed for 20 minutes.
- If you prefer a firmer consistency, freeze for 1-2 hours before enjoying
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