Back in May when my strawberry plants were thriving, I thought about what to do with the berries, besides gorge on them! (And share.) There’s nothing quite like that just-ripened strawberry, picked from its plant.
After thinking about a strawberry shake, it was a given that I’d make strawberry ice cream with my berries. I pulled out my book The Perfect Scoop, by David Lebovitz, published in 2007; there’s an updated version published in 2018. Sure enough, I found a perfect recipe using fresh strawberries. It’s even a little boozy!
Ice cream is by far my favorite food. But not just any ice cream will do. It needs to be creamy, full fat, and not the least bit icy. The best ice creams are in no way healthy, but they're great for nourishing the soul on special occasions.
I knew that I wanted my ice cream to incorporate the strawberries I have growing on my balcony, so I started searching for a truly decadent strawberry ice cream recipe. I stumbled on Jocelyn Delk Adams's Homemade Strawberry Ice Cream on her blog Grandbaby Cakes. Her recipe checks off all my criteria and more. It makes the most of strawberry season and satisfies my ultra-creamy ice cream dreams.
Ice Cream gives me all the summer feels, and strawberry ice cream, in particular, reminds me of summer days spent at our family cabin in the mountains (their strawberry ice cream is superior to all other ice creams).
This Homemade Strawberry Ice Cream is creamy, dreamy, and made with fresh strawberries. It’s an old fashioned strawberry ice cream recipe that makes it the perfect spring or summer dessert.
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