Ice cream is a fantastic treat in itself but there’s nothing like a fresh batch directly from your very own kitchen.
When I was growing up, every summer was a treat. Our grandparents worked hard to maintain a garden that was (excuse the pun) extremely fruitful. We’d spend hours every day in the hot summer sun picking a bounty of green and yellow sqaush, rhubarb, strawberries, blueberries, peppers, tomatoes, cucumbers, and more.
Once you’ve tasted fruit and vegetables straight off the vine – and at the expense of your own labor, nothing you eat will ever be the same.
Gardens, while plentiful, are just that. Sometimes too plentiful. While there is plenty to go around and share with friends and family (which, as if you know me, sharing is my favorite thing about food), you might find that with even giving it away, you’re still stuck in front of piles of vegetables and fruits wondering, “What the hell am I going to do with all of this before it goes bad?”
And nothing is sadder than throwing out unused veggies and fruits. And so, you get creative. Just like there’s only so many times you can eat a pizza or cheeseburger in a row (I think…), there’s only so many times you can eat a vegetable or fruit prepared the same way.
Instead of cucumbers tossed in mayo and vinegar (like my grandma used to do), you learn to make pickles.
Instead of simply slicing tomatoes for sandwiches, you learn to make tomato soup, marinara, and pizzaiola to smother the top of a grilled Ribeye (cooked rare, of course.)
There’s only so many times you can eat a bowl of berries for breakfast or cook them down into purees and compotes to pour over store-bought ice cream or other treats. Instead, you learn to make your own ice creams.
Strawberry ice cream, made with ultra-ripe berries, was always my favorite.
(And don’t forget: A nice big scoop of strawberry ice cream goes great in-between some flaky Profiteroles.)
- 2 Cups plus ½ cup of heavy cream
- 2 Cups of granulated sugar
- 1 cup of whole milk
- ½ teaspoon plus ⅛ teaspoon vanilla extract
- 2 cups ripe strawberries, tops removed.
- 2 tablespoons confectioners sugar
- In a medium bowl, mash the strawberries until there are no large pieces (you can also put them in a blender or food processor).
- In a sauce pan over medium-low heat, combine the 2 cups heavy cream, whole milk, and granulated sugar. Heat until the sugar is dissolved and the mixture is slightly thick. Remove from heat, stir in the strawberries and vanilla. Transfer to a metal bowl, cover with plastic rap, and place in refrigerator until chilled thoroughly.
- When chilled, transfer mixture to an ice cream machine and churn (about 35 minutes) according to manufacturers directions. When finished the ice cream will have the consistency of soft-serve. Transfer to an air tight container and freeze for at least 4 hours or ideally over night.
- Before serving, place ½ cup heavy cream, confectioners sugar, and ⅛th teaspoon of vanilla in a medium, cold, metal bowl. Whip vigorously until the cream forms stiff peaks. Serve the cream over the ice cream.
If you make this recipe, don’t forget to tag #DrinksAndNoms