So, no Sunday breakfast this morning, but how about an Ice Cream Sunday?
I was, and am, so excited my parents gave me an ice cream maker for Christmas. I think they got the gajillion hints over the past six months that I really wanted one. Subtle I am not.
I almost couldn’t decide which flavor to make first, but quickly landed on Peanut Butter and Chocolate. When I was growing up, a special treat was a trip to Baskin-Robbins. Even with all those enticing flavor choices (31 to be exact!), I almost always and without fail would order their Chocolate and Peanut Butter. Rich chocolate with chunks of creamy peanut butter…perfect combo. I used this recipe and waited with anticipation while it froze. Cue the sad music. The flavor was really great, but the texture was all wrong. It wasn’t like creamy smooth ice cream. My theory (and I will be testing this) is that the oil in the all-natural, organic peanut butter that my husband insists on buying messed me up.
Undaunted, the next day I went a little more basic and chose strawberry ice cream. The results were perfect! Creamy and sweet with big chunks of strawberries.
Ask Miss E what kind of torture it was to hold an ice cream cone and not be able to eat it… 🙂
Strawberry Ice Cream
2 cups fresh ripe strawberries, stemmed and sliced
3 Tbsp. freshly squeezed lemon juice
1 cup sugar, divided
1 cup whole milk
2 cups heavy cream
1 tsp. vanilla extract
1. Combine the strawberries with the lemon juice and 1/3 cup of sugar; stir gently and allow the strawberries to macerate in the juices for 2 hours.
2. In another bowl, use a hand mixer (or immersion blender) to combine the milk and remaining 2/3 cup sugar until the sugar is dissolved. Stir in the heavy cream, the vanilla and any accumulated juices from the strawberries.
3. Turn on your ice cream maker and pour the mixture into the frozen bowl. Let mix until thickened, about 25-30 minutes. Add the sliced strawberries during the last 5 minutes of freezing. Ice cream will be soft at this point. (Mine was way too soft to eat – additional freezing was a must.) For a firmer ice cream, transfer to an airtight container and store in freezer until it has reached your desired consistency.