Today’s post is a guest post by Wendy Paul. Wendy is the author of the 101 Gourmet Series and has a new book in the series 101 Gourmet Ice Cream Creations. She can usually be found baking something in her kitchen, or spending time with her family. Take it away Wendy:
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I scream, you scream. We ALL scream for ice cream! Isn’t this the truth? There’s something special about this all American summertime treat. The fresh and creamy taste is unlike anything else. And if you are an ice cream fanatic like me, you know just how great a bowl or two of homemade ice cream can be. And if you make it enough for your family, you may even become an ice cream snob. It’s okay. I believe that’s it’s perfectly normal to be particular on treats such as ice cream. No more store bought for us. Nothing is better than fresh cream, low sugar, and lots of flavor. Yum.
With the convenience of the newer models of ice cream machines you can make this summertime treat anytime. And ice cream machines are fairly inexpensive. You can purchase one for about the same price if you bought 2 half gallons each week for a month at the grocery store. It’s one of those purchases I say keeps on giving. You will use it for years. Those are the best kinds of gifts!
My favorite additions to homemade ice cream the fresh fruit that is in season. And strawberries are so beautiful and sweet right now. A trick to making the best strawberry ice cream is roasting your strawberries in the oven. I know, kinda sounds a little crazy, but trust me. The fruit becomes even more rich and sweet, dark red in color, and you don’t get those little ice crystals on roasted fruit when you make homemade ice cream.
Did you know that July is National Ice Cream month. It’s the perfect time to start making your own ice cream. I just love food holidays.
And just remember to always save room for ice cream! Especially homemade.
- 1 lb. fresh strawberries
- 4 tablespoons balsamic vinegar
- 4 tablespoons sugar
- Creamy Vanilla Base:
- 1/2 to 3/4 cup sugar
- 2 cups cream
- 1 cup 2% milk
- 1 teaspoon pure vanilla extract
- Toss 4 tablespoons sugar and balsamic vinegar with the washed and dried strawberries. Place on a cookie sheet in a single layer and bake at 300 degrees for 30 minutes. Remove from the oven and cool. Coarsely chop or blend until smooth. Place strawberries and all the juices in a sealed container in your fridge overnight or at least 4 hours.
- Whisk together Base ingredients until combined. Add strawberries and juices and stir until combined.
- Place mixture in your machine and follow manufacturers directions in freezing.
For this recipe, roasting your strawberries is key. It brings out the richness and color of the strawberries. This recipe contains less fat than Rich and Creamy Vanilla, and does not have any eggs in it. Perfect for specific dietary needs, but still has the heavy creamy texture you desire. 101 Gourmet Ice Cream Creations.
Thanks Wendy for sharing your wonderful strawberry ice cream recipe. I’m looking forward to trying this and more recipes from 101 Gourmet Ice Cream Creations soon.