Another local farm carries fresh milk and cream. Again, these are not like what you’d find in a big grocery store. They are so much richer. Combined with fresh, local strawberries, what better way to show them off than by making strawberry ice cream?
- 1 pint fresh strawberries, hulled and sliced
- 1 cup sugar, divided
- 1 to 2 teaspoons pure vanilla extract
- 1 cup whole milk
- 2 cups heavy cream
- 3 tablespoons white rum (optional – see notes)
- Prepare a 2 quart ice cream maker according to the manufacturer’s recommendations. (Mine has an insert which needs to be placed in the freezer at least a day or two ahead of time.) Also make sure all your ingredients are as cold as possible to begin with.
- In a small bowl, combine the sliced strawberries with 1/4 cup of the sugar and the vanilla. Toss gently, cover and refrigerate several hours or overnight.
- In a medium bowl, whisk together remaining 3/4 cup of sugar with the milk until the sugar is dissolved. Stir in the cream as well as any accumulated juices from the strawberries.
- Pour the mixture into the ice cream maker and start the machine. Check the consistency after 20 to 25 minutes.
- Once the mixture starts to resemble soft-serve ice cream, add the sliced strawberries and the rum. Continue to mix in the machine for an additional 5 to 10 minutes.
- At this point the ice cream is quite edible, but it will be very soft. For firmer ice cream, transfer to a 2 quart storage container and freeze for several hours.
The rum not only enhances the flavor, but it also keeps the ice cream from becoming too hard when it freezes. If you decide to omit it, just take the ice cream out of the freezer about 15 minutes before serving it.