Strawberry Ice Cream

This strawberry ice cream has a rich fruity flavor

After I bought some strawberries at the farmer's market, they started  to look sad in my refrigerator, so something had to be done with them immediately. While looking for a recipe, I came across one that was egg and custard free—just right for a busy day.  I had ½ cup of my homemade raspberry sauce  which I added to the ice cream. However, the ice cream would be fine without it. Instead of cream, you could use half and half too. This ice cream has an intense berry flavor, like the one my mother used to make when I was a child. She would mix strawberries, cream and sugar and put it into ice cube trays and freeze it.

Print Recipe

Ingredients:

1 ½  pound  strawberries, trimmed (cut in half if large)
3/4 cup sugar 
1 Tbs.  lemon juice
1 Tbs. lemon zest
½ cup raspberry sauce (optional)
a pinch of salt 
2 cups heavy cream ​

Directions:
Coarsely mash strawberries with the sugar, lemon juice and salt. Let stand for 15 minutes, stirring and mashing occasionally. Transfer half of the strawberry mixture to the food processor or blender and purée with cream until smooth. Return strawberry cream to remaining strawberries and chill for 3-6 hours. Freeze mixture in ice cream maker. Transfer to an airtight container for the freezer. 

Guten Appetit!
Recipe adapted from Gourmet Magazine 
By © Sunnycovechef.com