homemade strawberry ice cream!
I had so many tasty ideas flash through my mind when I found a brand new 4-quart ice cream maker at the thrift store a few weeks ago. I could barely wait for the local strawberries to ripen but I knew I wanted my first batch to be a classic favorite. So I waited…Luckily, we started getting some in at the Co-op from Groundwork Organics last week — and they are so ruby red delicious! I also was excited to try out the local goat milk from Fairview Farm. I snagged a few jugs so I could make some yogurt as well (if the ice cream didn’t turn out, I wanted to be ready to sulk in my sorrows with a bowl of delicious goat yogurt!)
The recipe I used was selected from my Home Dairy book my sister gave me for my birthday (I love this book!) and some online recipes that I pulled different info from. The finished product turned out great — maybe a bit too sweet for my taste, but still great. I tripled the recipe to fill up my container. Even though it is a 4-quart, once I added the berries, it was filled to the max, so a 3-quart recipe worked perfect. So keep that in mind when you are measuring out your ingredients!
Fresh Strawberry Ice Cream
Ingredients for 1 quart:
- 3 large egg yolks
- 1 cup white sugar
- 2 tsp pure vanilla extract
- 1/8 tsp sea salt
- 2 cups goat milk
- 2 cups heavy cream
- 3 cups fresh strawberries, hulled and sliced
These bright yellow eggs come from the well fed hens of my friend, Dan. He must feed his hens the finest of feasts!
- Separate the white from the yolk. (Save the whites for something yummy, like meringue!) Whisk together the egg yolks, 3/4 cup sugar, vanilla and salt. Add the milk and whisk, combining the ingredients until smooth.
2. Pour into a medium pot and cook, stirring continuously, over medium heat until the mixture thickens enough to coat your spoon. It won’t take too long!
3. Slowly stir in the cream, then remove from the heat.
4. Refrigerate until thoroughly chilled if you like. I kind of cheated on this part.
5. Meanwhile, in a large mixing bowl, mash together the sliced strawberries and the remaining 1/4 cup sugar, and let sit while you wait on your liquid portion to cool down a bit. I actually used brown sugar for this part because I didn’t have enough sugar to go around. It added a little too much extra sweetness, so next time I will make sure to have a jug of baking sugar on hand.
Mix, mash, mix, mash, mix, mash!
6. Slowly add the strawberries to the mixture. Transfer to your ice cream container or churning vessel and churn the ice cream according the the manufacturer’s instructions. Let chill for at least an hour. My ice cream took a few hours to freeze, but that didn’t stop me from eating some of the frozen treat right away!
7. Serve with fresh fruit! I paired mine with fresh white nectarine, which gave it a double summer flair!
My Dad use to make ice cream in the summertime when I was growing up. My favorites were peach and butterfinger. I can still taste them to this day!!
My first, final product was everything I hoped it to be. And the goat milk worked perfect! I really enjoy the fresh taste of goat milk, so I think for my next batch, I will try using goat milk for the entire recipe, replacing both the milk and heavy cream, since there is actually quite a bit of heavy cream in the goat milk already. And I think I will use white nectarines while they are in their prime!
I may need some help consuming this frozen goodness, unless of course I find myself in the mood to put on about ten pounds.
Of all the photos I took, I never got a shot of the ice cream maker. 😀 Go figure.
If you have a favorite frozen desert recipe you would like to share, I would to love to hear about it! I’m always up for trying out new recipes! <3