What better way to celebrate the 4th of July than with a bowl of fresh homemade strawberry ice cream? Earlier this week I mentioned that I bought a big box of strawberries… I’m talking two pounds. We had a few that were getting overly ripe… I knew exactly what to do with them. I pureed them and made ice cream! Fresh fruit ice cream is always a favorite of mine and strawberry is certainly no exception. It’s easy to make, freezes while you’re cleaning up and is ready to go in a couple of hours. This morning we’re headed to a breakfast, parade and then later tonight we’ll be watching fireworks from the stadium. When we get home guess what we’ll be diving into a bowl full of? Yep.
Strawberries & Cream Ice Cream
1½ c. heavy cream
1 c. whole milk
1 vanilla bean, scraped
3 large egg yolks
¾ c. + 2 tbsp. granulated sugar
2 c. fresh strawberries, hulled and pureed
4. Remove immediately and pour through a mesh sieve into a large clean mixing bowl. Place the bowl over an ice bath to cool and then place in the refrigerator to chill thoroughly (approximately 25-30 minutes).
5. Pour mixture into ice cream maker according to the manufacturer’s instructions. Churn for approximately 25-30 minutes.