Monday, June 4, 2012

I Scream, You Scream

We all scream for strawberry ice cream! Well, sort of. I don't even really like it but Keith does and apparently most of the rest of the world does too. With an abundance of ripe strawberries on our hands, making ice cream just seemed like the thing to do. We make it by starting off with a basic vanilla ice cream, then adding crushed berries.

Country Style Vanilla Ice Cream
(This recipe is from my mom, and may have come from Lancaster Farming originally.)

4 eggs
approximately 5 c. milk (will be less when adding berries or fruit)
2 Tbsp. vanilla
2 1/2 c. sugar
4 c. whipping cream
1/4 tsp. salt

Beat eggs until foamy.

Gradually add sugar, beat until thickened. Add cream, vanilla, and salt and mix thoroughly.

Aren't you surprised that this isn't a picture that ended
with a pint of cream dripping off my counter?

If adding berries, crush them and stir them in before pouring mixture into can.

Pour into can. Add milk to fill line on can and stir well. Makes about 4 quarts.

Don't fill above that max line because the ice cream will expand as it freezes.

For our ice cream, I had about 3 cups of crushed strawberries, with a bit of sugar added to them.

Then put your can in your ice cream bucket and churn away! Ours took about 45 minutes to freeze and we enjoyed it on the patio with our neighbors. And I would say it was pretty good, even if it was strawberry. Next time it will be peanut butter!

Bert was very interested in the noisy motor...

...but he was even more interested in the ice cream!

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