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

Dairy Queen Ice Cream

I had been wanting to get an ice cream maker for a while now and finally went and got one today.  Jodi has made some pretty good ice cream and I love frozen yogurt, so I went for it.  I have a KitchenAid blender, but I’m very impatient and couldn’t find the ice cream bowl for it so I went to Bed Bath and Beyond and got the Cuisinart 2 quart maker instead.  I know,  know.  Patience is a virtue I’m truly trying to work on!!

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I wanted to find a Dairy Queen recipe to try for my first run.  My co-worker, Heidi, found a new website for me that had just what I was looking for.

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The mixture has to cool for 5-8 hours (here comes that impatient thing again) so I have the bowl sitting in the freezer and will put the mixture in the fridge for over night cooling and make on my lunch break tomorrow!!  Super excited.  I even found some of the nuts to go on top that they have at Dairy Queen!

Ingredients

  • 2 envelopes Knox gelatin
  • ½ cup cold water
  • 4 cups whole milk
  • 2 cups sugar
  • 2 teaspoons vanilla extract (I used ½ vanilla bean and 1 teaspoon vanilla extract)
  • ½ teaspoon salt
  • 3 cups cream

Instructions

  1. Soak gelatin in cold water
  2. Heat milk, but do not boil.
  3. Remove from heat and add gelatin, sugar, vanilla and salt.
  4. Cool and add cream.
  5. Chill 5 to 8 hours.
  6. Pour into a 4 to 6 quart ice cream freezer can.
  7. Process according to manufacturer’s directions.
  8. Scoop into a container, cover well, and freeze several hours or overnight. Like most ice creams the flavor improves with aging.

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If you haven’t made ice cream, you have to.  And if you haven’t made Dairy Queen Ice Cream then you really have to.  Every time I go through the drive through at Dairy Queen, my little dog, Coco, goes crazy.  He knows he’s going to get a pup cup.  He hangs out the window just shaking with anticipation… My dogs love it too.

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This was fantabulous!  I was soooo excited to taste this.  I had it for breakfast!  The taste is so similar to the real deal!!

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Whatever your flavor, you have to try it home made.  After this, there is no other way.  No other way.  I can’t wait for the kids to come home and ask for a snack!!

Two Girls Cooking – Patricia 😉

Source

Wives with Knives