Monday, July 23, 2012
We still eat the ice cream soup, don't worry about that! In fact not a single drop goes to waste. To be honest, this simple strawberry ice cream was one of my favorites from the past week. It tastes like summer and it was easy enough to make that I didn't feel bad when I ate almost the entire first batch in a few days. We just made some more.
And as an added bonus, this and our sweet cream ice cream from last week will be put to good use in tomorrow's recipe - a real winner (if I do say so myself) that you will NOT want to miss out on. Believe me. It hardly lasted a full day in our freezer. Sad but true.
Serves: 6 (1/2 cup)
1 pound strawberries, hulled
1 cup heavy whipping cream
1 cup fat free half-and-half
1/3 cup sugar (adjust to tastes)
1/4 teaspoon vanilla.
Puree the strawberries and then strain them through a fine-mesh strainer into a large bowl. Whisk in the whipping cream, half-and-half, sugar, and vanilla. Whisk until sugar is dissolved and transfer into your ice cream machine (according to manufacturer's directions). When the ice cream is finished, transfer into an airtight container and freeze until it is frozen solid. Let sit about 3-5 minutes prior to serving for easy scooping.
Nutrition Information per Serving, based on 6 servings, from MyFitnessPal.com:
Until the next time my oven is on...
Welcome! I'm Dani (aka the Growing Foodie), just a girl balancing her career and passion for all things edible in NYC. I hope you'll join me in my adventures in life, through food. (Click for More)
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