Friday, February 8, 2008

Strawberry Ice Cream

When Alexandra and Topher were growing up, during strawberry season we would take the White Mountain Ice Cream Maker down off the shelf in the kitchen and Alexandra, Topher and often their friends would gather on the front deck to crank the ice cream maker handle chanting “Churn Ice Cream Churn” (a hold-over from churning butter at Drumlin Farm).





When making ice cream be sure to use ROCK SALT. Our neighbors recently borrowed our ice cream maker and were not able to get the ice cream to freeze; this was because they mixed table salt not rock salt with the ice.

This ice cream is so good it will disappear fast and this is probably good because it does not refreeze terribly well (it has slightly “icy texture").

In a double boiler (if you do not have a double boiler, use a saucepan but keep heat low and stir constantly), combine:

½ c sugar
3 T flour

Gradually add:

1 ½ c scalded milk

and cook until thick. Chill then add:

1 ½ quarts strawberries, sliced and slightly pressed/mashed with potato masher (to release a little juice)
2 T sugar

Fold in:

1 ½ c cream, whipped

Place in the center canister of the ice cream freezer, surround with crushed ice and rock salt, per ice cream maker's instructions. Crank until ice cream is frozen. Serve immediately.

August 2016: This was such fun, but everyone's covered with strawberry juice! See: Make Strawberry Stains Vanish

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