My Cuisinart ice cream making machine is so simple to use and clean, I’m practically forced to make ice cream, even though it’s cold and raining outside. You think Le Parret will say no? Not until he doesn’t have the strength to lift a spoon 😀
Even though he criticized the fact that I don’t make custard ice cream, he was disappointed to hear that I’m retiring the ice cream maker until Spring. It’s getting cold and time to make heavier, warmer fare. I’ve got a new pasta machine that I hope to impress myself with 😉
Strawberry Ice Cream
1 1/2 lb fresh strawberries, sliced
Juice 1/2 lemon
1 cup sugar
2 large eggs
2 cups heavy cream
1 cup milk
Mix the 2/3 of the strawberries, lemon juice and 1/2 cup of the sugar together, refrigerate for 2 hours, stirring every 30 minutes. Strain the juice from the fruit, refrigerate the fruit and reserve the juice.
Whisk the eggs together in a bowl for about 1-2 minutes until fluffy. Add the remaining 1/2 cup of sugar a little at a time until blended. Add the cream and milk and whisk until blended. Blend in the juice and put this mixture into the chilled container of an ice cream making machine, then turn it on for about 30 minutes. Add the sugared and natural 1/2 lb of strawberries and continue to run the machine for 10-15 minutes. Remove the ice cream from the container and freeze for a couple of hours. Or just follow the instructions for your ice cream machine.