You know how I feel about strawberries (they're my favorite food, just in case you've missed my 475 previous references to this fact); I'm also a great enthusiast of ice cream (possibly also mentioned before). For a few years now, ever since we started making homemade ice cream, I've been saying that I reeeeally wanted to make some strawberry ice cream, but somehow, in spite of my convictions that this would be a super-neato-extra-wonderful idea, we had never gotten around to it. There were lots of other flavors to try. Finally, on Father's Day, we made strawberry.
We used a recipe called Sensational Strawberry Ice Cream, from our favorite ice cream cookbook, The Best Ice Cream Maker Cookbook Ever, by Peggy Fallon. If you're into homemade ice cream and have never seen this book before, I recommend it highly. I also have one published by Ben and Jerry, of obvious fame, and as much as I love Ben and Jerry's commercial ice cream, I think Fallon's book is better. The recipes are easier, use fewer ingredients, seem to freeze better and, I think, mostly taste better.
Sensational Strawberry Ice Cream
3 pints strawberries, hulled and sliced
1 1/2 cups granulated sugar, divided
1 pint heavy cream
1 pint half-and-half or light cream
(If you're wondering about strawberry weight/volume measurements, I found a helpful resource here).
One thing I loved about Fallon's strawberry ice cream recipe is that there are no eggs, which means no cooking is involved (this type of ice cream, often called "Philadelphia-style," relies on the frozen cream for thickening). It's just some slicing, mashing and mixing before the whole mixture goes into the ice cream maker for churning. First, wash, hull and slice the berries, placing them in a large bowl. Add 3/4 cup sugar and leave the berries for an hour. Just walk away. While you're gone, the berries will macerate (break down) and become juicier. Come back and mash them up with a potato masher. You can mash them as much as you like, but I felt like leaving mine a little chunky. I like a nice bite of fruit in my ice cream.
Stir the heavy cream, half-and-half and remaining sugar into the strawberries. Then ladle up a tall glass for yourself and sit on the back porch with a good book. Just kidding...sort of.
Pour the mixture into the ice cream maker's canister...
And churn, baby, churn!
Transfer the churned ice cream to containers for freezing (this recipe gave me about three pints of ice cream), and give the beaters to somebody you love.
We tried ours after freezing for about four hours. It was a bit soft, but certainly frozen enough to scoop (longer freezing results in a much harder ice cream; we let it soften on the counter for a few minutes before scooping). It was wonderful! The strawberries came through very nicely and it was creamy and sweet but fresh-tasting with a light, whipped texture. My favorite strawberry ice cream when I was a kid came from Friendly's (gosh, I miss Friendly's; if you're in the northeast, can you please go eat there for me? The Bear and I had our first