Tuesday, April 17, 2012

Straw-Berry Good Ice Cream

So I've been really working on grocery store organization lately.  I've never been good at this phenomenon.  I have all intentions on having a plan, but I get to the store and I either forget my list, or I stray off the list because I have severe GSADD (Grocery Store Attention Deficit Disorder).  And they don't have drugs for this.  So last week, I went to our neighborhood food market, Easy-Way, and I had a plan, but I saw these strawberries and they looked BEAUTIFUL.  They were perfectly colored, perfectly plump and perfectly ripe.  I could smell them the minute I walked into the store.  So I bought them.  And then I took them home and I realized that I have no idea what to do with them.  I thought about making jam, but I don't really eat much jam.  I thought about making pie, but I'm not really a pie eater.  Strawberry shortcake?  Nah.  And then it hit me.  I haven't made ice cream in a while and I have all these strawberries.  So there ya go.  That's how I came up with this.

Here's What You Need:
Recipe for Vanilla Ice Cream (**Note: Instead of whole milk, I used 2% and it came out fine, I also added in a splash of lemon juice and a pinch of salt while warming the milk.)
1 Pint of strawberries, tops removed and smashed (but still chunky)

Here's What You Do:
Once Your Vanilla Ice Cream is in your ice cream machine and begins to look like soft serve, add in your smashed strawberries.  Keep it churning until it's to that ice cream consistency and then freeze it until it's actually hard ice cream. 

OR, if you're me, eat it when your 15 minutes of churning on your ice cream maker is up, because you have absolutely no self control and no patience to sit around when something that delicious awaits you. 

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