There is something special about a big bowl of old-fashioned strawberry ice cream. Don’t you agree? I needed a dessert to serve when we had some friends over, and simplicity kept coming to mind. There sitting on the counter were some strawberries left from our weekly farmer’s market haul. They had not seen their last day as of yet, and I wanted to do more than turn them into roasted strawberry sauce which tends to happen with leftover berries. I decided to keep it real by making a simple ice cream.
This recipe was inspired by my friend Bree, as well as the custard based ice creams in the book Perfect Scoop (which is my go-to book for ice cream making). I liked the simplicity, as well as the freshness of Bree’s recipe, but I tend to lean towards loving custard based ice cream so I decided to work her idea of macerating the strawberries first, and then adding them to the custard just before churning. The berries I used were on the smaller side, so I cut the medium sized ones in half, and left the small ones whole, which made the ice cream not only rich but texture heavy. It worked brilliantly!
While this ice cream recipe does require a small amount of planning, it is well-worth it, as the essence of summer really shines through.
My name is Denise, and I am the Chief Cooking Officer of Chez Us. I confess, I love everything about food; the look, feel, smell and taste. In fact, the first thing on my mind when I crawl out of bed, besides that first cup of coffee, is what we will be sharing at the table later that day.
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