Finestkind strawberry ice cream!
Absolutely no comparison to the store-bought stuff! Sweet, but a little tangy from the lemon juice. And very, very rich!
Here’s the recipe if you’d like to give it a try.
3 cups (750 ml) strawberries, stemmed and sliced
(Note: I used defrosted IQF strawberries, the ones in the stores leaving a lot to be desired this time of year)
4 tablespoons (60 ml) freshly squeezed lemon juice
1 ½ cups (375 ml) sugar
1 ¼ cups (300 ml) whole milk
2 ¼ cups (680 ml) heavy cream
1 ½ teaspoons (7 ml) pure vanilla extract
In a small bowl, combine the strawberries with the lemon juice and ½ cup of the sugar. Stir gently and allow the strawberries to macerate in the juices for 2 hours. Strain the berries, reserving juices. Mash or puree half the berries.
In a medium mixing bowl, use a hand mixer on low speed to combine the milk and remaining sugar until the sugar is dissolved, about 1 to 3 minutes. Stir in the heavy cream, reserved strawberry juice, mashed strawberries and vanilla.
Instructions for a Cuisinart Ice Cream Maker:
Turn the machine on, pour the mixture into the freezer bowl and let mix until thickened, about 20 to 25 minutes. Five minutes before mixing is completed, add the reserved sliced strawberries and let mix in completely. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in the freezer for two hours. Remove from the freezer about 15 minutes before serving.
For fresh peach ice cream, substitute 3 cups of sliced fresh peaches for the strawberries.
Or you could try vanilla….
Taken, once again, with no expense spared, in the High Tech Kitchen Studio.
The faithful ratty piece of black velvet as a backdrop, held in place by two pushpins.
An old pickle jar as a stand, placed under said ratty.
An etched crystal wineglass.
Two 3 LED flashlights.
And, of course, home-made strawberry ice cream, with a spoon for digging it out of the container.
(Flash used for this in order to show all the details of the high tech equipment.)
Camera on tripod
Jar under backdrop
Glass on top of jar
Ice cream in glass
Lights in cupboards above
Sony Alpha 700, Sigma 17 to 70 at 70 mm
iso 100, spot metered, F4.6, 1/10 second