I love
strawberry ice cream. In the world of
ice cream flavors, there are about a ba-jillion different combinations. Every time we go out for ice cream, I study
the menu, contemplating a new, exotic
flavor to try. But in the end, I usually
end up going with the classic strawberry and I’m never disappointed.
Matt
bought me an ice cream maker for my birthday and of course I knew that the
first flavor I would make would be strawberry.
I made it to the farmers’ market bright and early this weekend to get
some the fresh, local strawberries. I've always been a big fan of mixing herbs and fruits so I decided to add a hint of
rosemary to the ice cream. Here’s to
summer and the cold, frozen treats that go along with it!
3 cups
fresh ripe strawberries, stemmed and sliced
4
tablespoons freshly squeezed lemon juice
1 1/2
cup sugar, divided
1 1/4
cups whole milk
3 cups
heavy cream
2 sprigs
of rosemary (or 1 for a more subtle flavor)
2
teaspoons pure vanilla extract
In a
small bowl, combine the strawberries with the lemon juice and 1/2 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 purée half the berries.
Over low
heat in a medium sauce pan, heat the cream, rosemary and vanilla. Let simmer for 20 minutes then strain though
sieve to remove the rosemary. Chop the
rosemary sprigs very fine and set aside.
In a
medium mixing bowl, use a hand mixer on low speed to combine the milk and
remaining granulated sugar until the sugar is dissolved, about 1 to 2 minutes.
Stir in the heavy cream, reserved strawberry juice, mashed strawberries, and rosemary. Place
bowl in refrigerator and completely cool for at least 4 hours.
Turn the
machine on; pour the mixture into freezer bowl, and let mix until thickened,
about 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 freezer for about 2 hours. Remove from freezer about 15 minutes before
serving.
ReplyDeleteGourmet Spices
Fish Rub
Celebrate Summer with Raspberry Ice Tea :
It’s time to celebrate Summer, with temperatures soaring to 100 degrees in the West a cool sip of this smooth raspberry infused ice tea will bring smiles to all as we welcome summertime.
Ingredients
¼ teaspoon baking soda
2 cups boiling water
6 black tea bags
6 cups cold water
1 cup fresh raspberries
USimplySeason Raspberry Cane Sugar
Directions
Add ¼ teaspoon baking soda to a glass, heat proof pitcher. Add 2 cups water just below the boiling point, add tea bags, and steep for 5 minutes. Remove tea bags and add 6 cups cold water and 1 cup raspberries. Refrigerate for 2 hours to allow raspberries to infuse into the iced tea. To serve, rim drinking glasses with USimplySeason Raspberry Cane Sugar and pour over ice. Sip, smile and enjoy.
Contact Us:>
website: www.usimplyseason.com
Call: 888-243-7770
Address:
Amboseli Foods
569 South 600 West #102
Salt Lake City, UT 84101