Strawberry Ice Cream


I have to come clean with all of you about my current obsession. I am completely and utterly obsessed with teal vintage berry baskets! What is more country chic than an adorable box of strawberries fresh from the market? I lived in Maine for a few years of my childhood, and I have such fond memories of going berry picking during the summer. We used to grab a large crate full of berry baskets, and fill it to our hearts' content. It's no wonder that I love berries!  Now that I live in Arizona, berry baskets are nowhere to be found. I love them so much, that I ordered a dozen on Etsy and I decided to use them as centerpieces for my daughter's 3rd birthday in a few weeks. I am super excited for her party by the way. It is going to be ridiculously cute.  I know it's a weird obsession, but I just can't help it. Red and teal just belong together. In case you haven't noticed, I also chose the colors of this blog to mimic a berry basket:)

When we originally decided to do our 30 day challenge of no processed foods, I knew it would be miserable if we were not allowed to have ice cream. I cannot stress enough that we are a family of dessert lovers! After telling my husband that we would not be allowed to have store bought ice cream for the 30 days, we got in the car and headed to Target for an ice cream maker! We are pretty impulsive, what can I say? There is no way that either of us could give up ice cream for 30 days! You would have to pay me a very large sum of money... In the past few weeks, I have made several ice cream recipes using maple syrup in place of sugar and they have all turned out surprisingly creamy and delicious.  One of my favorite parts of summer is the fact that berries are in season. My daughter has a serious berry obsession (I wonder where she gets it from?). She will eat any vegetable I place in front of her, but when it comes to fruit, she has to have berries! The vote was unanimous in our house that we needed to make some fresh strawberry ice cream to kick off the start of summer vacation. I made this recipe originally using canned coconut milk. Although it tasted great, it was more icy than creamy. I then tried the recipe with organic heavy cream, and it was much more satisfying. This recipe is very low in sugar, and therefore you don't have to feel guilty when your kids want to eat a huge bowl for breakfast dessert :)


Strawberry Ice Cream
Makes approx. 1 quart

2 Pints Heavy Cream (organic)
1/3 cup Maple Syrup
1 tbsp Arrowroot Powder
3 Egg Yolks (organic)
1 lb Strawberries (organic)
Ice Cream Maker

Directions:
After washing strawberries and removing stems, place in a saucepan on low/medium. As the strawberries begin to cook, mash them vigorously with a fork or potato masher. Place in bowl and allow to cool. In separate bowl, mix heavy cream, maple syrup, egg yolks, and arrowroot powder. Add strawberries after they have cooled down. Place all ingredients in the fridge for 30 minutes to chill. Add ingredients to ice cream maker and process according to manufacturer directions.

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