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Fresh Strawberry Ice Cream
1 cups Fresh strawberries, cleaned and sliced
Juice of ½ lemon
cup Granulated sugar, divided
cup Whole milk
1 cups Heavy cream
½ - ¾ tsp. Vanilla extract
1. In a small bowl, combine the strawberries, lemon juice and ¼ cup sugar.
Stir gently and let strawberries sit in the juices for 2 hours. Drain the
strawberries, reserving the juice for use in the liquid mixture.
2. In a medium bowl, combine milk and remaining granulated sugar. Using
a wisk or hand mixer on low, blend until sugar is completely dissolved,
about 1 – 2 minutes. Stir in the heavy cream, remaining strawberry juice
and vanilla.
3. Pour into the freezer canister and freeze as directed.
4. During the last 5 minutes of freezing, add the strawberry slices.
Fresh Peach Ice Cream
2 cups Whole milk
2 Ripe peaches, peeled, pitted, and chopped (about 1 cups)
Juice of ½ lemon
½ cup Sugar
2 Egg yolks
1. In medium saucepan, heat the milk over medium heat until bubbly around
the edges. Do NOT boil. Remove from heat and cover to keep hot.
2. In a blender or food processor, puree the peaches, lemon juice, and ¼
cup sugar until very thick. With the machine running, gradually add the
hot milk. Return the mixture to the saucepan.
3. In a blender or food processor, beat the egg yolks and remaining ¼ cup
sugar until very thick. Add the mixture to the saucepan.
4. Cook over medium heat, stirring constantly with a wooden spoon for 6 to
8 minutes, or until mixture thickens and coats the back of the spoon.
Remove from heat and place pan in a bowl of ice water. Stir for 2
minutes to cool the mixture. Place in a bowl, cover and refrigerate for 2
hours or until thoroughly chilled.
5. Pour into the freezer canister and freeze as directed.
Variations: Fresh Banana Ice Cream
Use the recipe and directions above substituting 2 ripe bananas, peeled
and sliced in place of the peaches.
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