Remember those strawberries I bought last Friday? Allow me to refresh your memory.
Well, first I made strawberry cupcakes. Then Sunday, Wheat finally gave in to his own wish to purchase an ice cream churn. And it just so happened that a week or so ago, I pinned this recipe for strawberry ice cream from Hummingbird High. So churn we did.
Hummingbird High’s No Fuss Strawberry Ice Cream (makes 1 quart)
– 1 pound fresh strawberries, washed & hulled
– 2 cups heavy cream, cold
– 1/2 cup sweetened condensed milk
– 3/4 cup granulated sugar
– 2 teaspoons salt
– 1 tablespoon red wine vinegar
Puree strawberries in a food processor or blender until smooth. Michelle at Hummingbird High strained hers, but I didn’t. I like to see strawberry seeds and a little pulp in my strawberry ice cream. Add the rest of the ingredients and whisk until smooth. Taste the batter. Michelle suggests adding a little sugar if it tastes salty, and a little more vinegar if it tastes too sweet. Then add it to your ice cream churn and churn it up.
We purchased this Sunbeam 4 quart ice cream churn, and we could NOT get it to freeze/get cold. It was our first time making ice cream, and we aren’t sure what went wrong. I’m guessing we just didn’t use enough ice? Or salt? Anyone have any recommendations for next time?
We froze the “ice” cream in the freezer overnight in hopes of salvaging it. It’s pretty great! Although I wish I had added a bit more sugar to the mix.
Do you have a favorite homemade ice cream recipe? Or any recommendations on the actual ice cream making process?
Share your tips and tricks with us ice cream making newbies! Please?