Strawberry Ice Cream

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We’re all ice cream lovers in our house.  So it was a good thing when I finally decided to get the Cuisinart maker.  I’ve used it several times so far.  Strawberry was the next suggested flavor to make.

I have been keeping my bowl in the freezer outside so that when I need it it’s ready to go.  But I have a feeling that the freezer isn’t working as well as it should.  I’ve been having problems with the mixture not getting thick when it’s being mixed.  The first time I made some last week the recipe I had for vanilla ice cream didn’t say to chill in the fridge.  I talked to Heidi at work and she says she chills her mixture in the fridge for a couple of hours before mixing it in the freezer bowl.

So when I made this batch I brought freezer bowl in the kitchen fridge and I put the ice cream mixture in the fridge to chill.  Not for a couple of hours (because we were celebrating Justice’s birthday) but for about an hour.  Still, after putting it in the freezer bowl for 25 minutes, it didn’t come out thick at all.

I put it in the fridge over night and had some after lunch today.  It has a great flavor, but a bit of freezer burn feel to it.  I’m not sure what I’m doing wrong here.  Any suggestions would be helpful!

Ingredients:

3 cups fresh ripe strawberries, stemmed and sliced

4 tablespoons freshly squeezed lemon juice

1 1/2 cups sugar, divided

1 1/2 cups whole milk

2 3/4 cups heavy cream

1 1/2 tsp pure vanilla extract

Instructions:

In a small bowl, combine the strawberries with the lemon juice and 1/2 cup of sugar.  Stir gently and allow the strawberries to macerate in the juices for 2 hours.  Strain the berries, reserving juices.  Mash or puree half the berries.

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In a medium mixing bowl, use a hand mixer on low speed to combine the mild and remaining granulated sugar until the sugar is dissolved, about 1 or 2 minutes.  Stir in the heavy cream, reserved strawberry juice, mashed strawberries, and vanilla.

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 Turn the machine on; pour the mixture into the freezer bowl, and let mix until thickened, about 20-25 minutes.

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Five minutes before mixing is completed, add the reserved sliced strawberries and let mi in completely.  The ice cream will will have a soft, creamy texture.  If a firmer consistency is desired, transfer the ice cream to an airtight  container and place in freezer for 2 hours.  Remove from freezer about 15 minutes before serving.

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After reading the dang directions from the book that came with the mixer, I realize you get directions for a reason.  It did say that you should chill the mixture at least 2 hours or over night.  I did put mine in two airtight containers and ate it today.  I will not be discouraged!  This was really good.  I like making it at home!  We’ll see what new kind we can come up with soon.

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My favorite is Praline Ice Cream.  I’ve found some recipes so I’ll have to give that a shot next!

Two Girls Cooking – Patricia 😉

Source:

Cuisinart Ice Cream Maker

Cookies and Cream Ice Cream

Last week I made my favorite ice cream, Butter Brickle. Since it was so delicious, this sparked a conversation in my house about everyone else’s favorite ice cream. Scott’s favorite is cookies and cream; and since it’s one of my favorites too, he didn’t have to push too hard to get me to try my hand at making it. My first batch didn’t come together as I had hoped. I think I was over-eager to get the ice cream! Maybe the bowl didn’t freeze long enough, or maybe the batter wasn’t cold enough…maybe both. I ended up with soup instead of ice cream. This didn’t stop me for long though. I got the ice cream maker bowl back in the freezer for a couple of days and made sure I cooled the batter in the fridge overnight for my second try. Success!

Recipe:
From Annie’s Eats

INGREDIENTS

1 cup whole milk
2 cups heavy whipping cream
6 egg yolks
1/2 cup sugar
1 tbsp. vanilla extract
15-20 Oreo cookies, coarsely chopped

DIRECTIONS

  • Combine the milk and cream in a saucepan over medium heat.  Heat until bubbles form around the edges.  In a medium bowl, whisk together the egg yolks and sugar until smooth and well combined.  Slowly add the warm milk mixture to the egg yolk mixture, whisking constantly to prevent curdling.
  • Pour the mixture back into the saucepan.   Cook over medium heat, stirring constantly, about 5-8 minutes, until the mixture is thickened and coats the back of a spoon (about 175 degrees F on an instant read thermometer).  Pour the liquid through a fine mesh sieve into a bowl.  Stir in the vanilla extract.  Cover with plastic wrap and chill in the refrigerator until completely chilled.
  • Once the mixture is well chilled, pour into an ice cream maker and freeze according to the manufacturer’s instructions.  Once the mixture is softly frozen, transfer half of it to a storage container.  Add half of the chopped Oreo pieces and fold in gently with a rubber spatula.  Add the remaining ice cream and Oreo pieces to the container, and fold once more until the mixture is evenly combined.  Freeze until completely hardened.

This ice cream was totally worth the wait! It’s a great treat to end to these very hot summer days we’ve been having. Sweet and creamy, a good mix of big and small chunks of Oreos. It freezes up very firm, so we have to let it sit out a bit to get our scoops out. I prefer my ice cream this way, but Scott prefers his ice cream softer – almost melty. Since this one is his favorite flavor I might have to try again with a softer base next time.

What’s your favorite flavor?

– Jodi