Fresh Strawberry Ice Cream
Ingredients
• 250g or 1 pint fresh ripe strawberries, stemmed and sliced
• 3/2 tablespoons freshly squeezed lemon juice
• 1/2 cup sugar
• 1 cup whole milk
• 1 cup heavy cream
• 1 teaspoon pure vanilla extract
Directions
• In a small bowl, combine the strawberries, lemon juice, and 1/3 cup of the
sugar
• Stir gently and allow to the strawberries to marinate in the juices for 2 hours.
• In a medium bowl, use a hand mixer or a whisk to combine the milk and
granulated sugar until the sugar is dissolved, about 1 – 2 minutes on low
speed.
• Stir in the heavy cream plus any accumulated juices from the strawberries and
vanilla. Turn the machine on, pour mixture into freezer bowl through ingredient
spout and let mix until thickened, about 50 – 60 minutes.
• Add the sliced strawberries during the last 5 minutes of freezing.
Notes
• Makes eight 1/2 cup servings
• This ice cream will have a “natural” appearance of very pale pink; if a deeper
pink is desired, sparingly add drops of red food coloring until desired color is
achieved.
• Nutritional analysis per serving:
o Calories 222 (61% from fat) / Carbs 20g / Protein 2g / Fat 15g / Sat. Fat
10g / Sodium 26mg
Fresh Lemon Sorbet
Ingredients
• 3/2 cups sugar
• 3/2 cups water
• 1 cup freshly squeezed lemon juice
• 1 tablespoon finely chopped lemon zest
Directions
• Combine the sugar and water in a medium saucepan and bring to a boil over
medium-high heat.
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