Food Friday: Berry Delicious Ice Cream


This summer is zipping past, like a hot knife through butter, which is about how I have been feeling with all the warm weather: like a pool of runny, melted, formless butter. Plus I am very damp around the edges. There has been quite enough rain, thank you.

I am also deeply saddened that we will not be viewing the Total Lunar Eclipse. But we are supposed to have a very good view of Mars.

I am not looking forward to hurricane season, but I think it is just about time for Labor Day to roll around and bring us some cooler temps and to give me the will to be creative in the kitchen again. I am tired of my desultory attempts at dinner preparation. Tonight we are going to have Panzella Salad. Again. I know I will miss the fresh tomatoes come winter, so I am happy to pluck them with reckless abandon now, but I am also yearning for something warm to emerge from the oven. Is it too early to think about lasagne?

Naturally when the weather is hot, and the day drags, my thoughts turn to home made ice cream. When I was little my older brother and I sat on the back porch steps, taking turns turning the crank on the old manual ice cream churn. No blue tooth gelato machines then! I assumed this Sisyphian task was as every bit as arduous as Laura Ingalls Wilder helping Ma churn the cream for butter. And every time we were called upon to help make delicious slurpily-sweet ice cream, my brother would goad me into tasting the kosher salt. I fell for it every single time. At least the taste of the ice cream is a pleasant memory, with its glorious vanilla perfume. Sometimes all of the sugar didn’t dissolve and there would be little crunchy granular surprises. Yumsters.

My mother never gussied up the ice cream. She was a purist. We had vanilla, pure and simple and nothing fancy. But this time around we are going to try for strawberry. I understand that in adventurous households people also make pistachio flavored ice cream. Well, lah-de-dah, I say. I am screaming for strawberries.

No Churn Strawberry Ice Cream

2 cups cold heavy whipping cream
1 14-ounce can sweetened condensed milk
1 pound of fresh strawberries, hulled and mashed
A few slices of strawberry for garnish

Mash strawberries in a bowl and set aside.
In large mixing bowl, add the heavy whipping cream and the sweetened condensed milk.
Whip the heavy cream mixture on high speed (do not do by hand!) until stiff peaks form.
Pour the mashed strawberries into the mixture and gently fold in until combined.
Pour the whipped mixture into a freezer safe container. We like to use a loaf pan. Top with a few slices of strawberries for garnish (optional). Cover and freeze for about 4-5 hours. In about 3-4 hours you can have a “soft serve” type ice cream. If you prefer a firmer texture, freeze for at least 5-6 hours, or overnight.

That is the lazy git recipe; perfect for me. Now if you want to be a show off, the kind folks at Food52 have a more intensive, riddled with steps and dishes-you-will-need-to-wash kind of recipe for you:

Old-Fashioned “No Short-Cuts” Strawberry Ice Cream

My only other suggestion is to keep a good supply of popsicles in the freezer.

“Whipped cream isn’t whipped cream at all if it hasn’t been whipped with whips, just like poached eggs isn’t poached eggs unless it’s been stolen in the dead of the night.”
-Roald Dahl

About Jean Sanders

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