Strawbrry Ice Cream

Sometimes being 11 years old isn't all it's cracked up to be.  Mix in the third day of school, the hottest day of the entire summer, lack of sleep, a couple of boring teachers and a 14 year old pesty brother and you have the ingredients for a not so good day.  What better to perk up a little girl's mood than Strawberry Ice Cream?

Living here in Carlsbad we are lucky to have good strawberries within reach nearly year round.  My favorite organic stand at the Farmer's Market is bringing slightly smaller, but no less sweet berries.  They are juicy and bright red.  Not quite as perfect as peak season, but absolutely delicious none the less.  

I am always looking for a reason to use my favorite Tahitian Vanilla Beans that I picked up in Huahine last February, and love the flavor that the tiny seeds add to ice cream.  I like to steep the whole bean in the cream as it heats, but as the mixture will need to be strained before freezing, I don't scrape the seeds in the cream as so many end up getting lost to the strainer.

With a little more than a pint and a half of strawberries on hand I had enough for two small batches of ice cream, one creamy and rich made with full calorie whipping cream, and another an experimental, non-dairy batch using coconut milk as a base.  Both exceeded our expectations and provided a much needed perk up to an special 11 year old girl's day.

Strawberry Ice Cream

This creamy, decadent ice cream is made with whipping cream and milk, providing a luscious strawberry treat that is sure to cure any blues!

1 generous cup quartered strawberries
small squeeze of lemon juice
2 large eggs
½ cup sugar (may use more or less depending on sweetness of berries)
dash of salt
1 cup whipping cream
scant ½ cup milk
1 small vanilla bean
¾ tsp vanilla

Whir strawberries in a blender or small food processor for a few seconds.  When desired "chop" is accomplished (I like to have some larger chunks too!) and place in a small bowl.  Set aside.

Place the cream in a small pot on the stove over medium - medium low heat stirring constantly.  

In another small bowl add the eggs, sugar and dash of salt, mix well.  When cream is hot, but not boiling, add a few tablespoons of the cream to the egg mixture.  Stir.  Add a few more tablespoons of the hot cream mixture, mixing again.  This is to bring the temperature of the eggs up slowly so they will not curdle (scramble) in the hot cream.  Add a few more tablespoons, stirring again.  Pour the egg mixture into the cream pot and heat gently for about one minute, stirring constantly.

Strain the cream/egg mixture into a clean bowl.  Add milk, vanilla, vanilla bean seeds and strawberries and chill until cold.

Add to the bowl of your ice cream maker and follow maker directions.

Once ice cream is done, serve immediately to receive an immediate perk to your day, or place in an airtight container and freeze for a later use.  


Dairy Free Strawberry Ice Cream

An experimental batch that turned out to be a success!  I remember reading somewhere that coconut milk can be used as a base to a non dairy ice cream, and my 14 year old son and I concur that indeed it can.  Nice and creamy, with a slight coconut flavor, you would never know it's dairy free!

1 can light coconut milk
1 generous cup quartered strawberries
¼ cup sugar
1 Tbs vanilla extract

Whir strawberries in a blender or small food processor for a few seconds.  When desired "chop" is accomplished (I like to have some larger chunks too!) and place in a small bowl.

Combine coconut milk, sugar and vanilla in a bowl and mix well.  Add strawberries, stirring to combine.  Chill.

Add to the bowl of your ice cream maker and follow maker directions.

Once ice cream is done, serve immediately to receive an immediate perk to your day, or place in an airtight container and freeze for a later use.