Tag Archive | ice cream

Recipe: Homemade Strawberry Ice Cream

There’s no better way to celebrate a scorching hot 4th of July than with a fresh batch of homemade ice cream…..which is exactly what we did yesterday! I’ve had several friends request this recipe that I’m sharing with you today. You may be getting this a little too late to include in your 4th of July celebrations, but lucky for you, July is National Ice Cream Month! I seriously need to hug whoever thought that one up. 🙂 Ice cream is my number one weakness of all time. I eat it almost everyday – at least once!

This recipe comes from a cookbook by Thomas R. Quinn called “Old-Fashioned Homemade Ice Cream”. My mom picked this up for me at an Amish store in Holmes County, OH a couple of years ago. These recipes are simply the BEST homemade ice creams that I’ve ever had in my life. Leftovers freeze amazingly well (anybody ever had the kind that turns hard as a rock when frozen in the freezer?) and scoop out just like store-bought ice cream.

If you try it, please let me know how much you loved it. 🙂

Strawberry Ice Cream

  • 2 2/3 cups granulated sugar
  • 4 eggs
  • pinch of salt
  • 3 cups whipping cream
  • 3 cups mashed, sweetened strawberries (about 1/4 cup of sugar will sweeten berries) OR you can use thawed, pre-sweetened strawberries from the freezer section of your grocery
  • 1 tablespoon lemon juice (not necessary if you use pre-sweetened strawberries from the freezer section)
  • 2 teaspoons vanilla extract
  • whole milk as needed (about 5 cups)

In a large pan combine the sugar, eggs, and salt. Add the whipping cream and cook the mixture over medium-low heat, stirring constantly to avoid scorching. Remove from heat when the mixture coats the back of a spoon (about 180 degrees). Refrigerate. When cool, add the vanilla.

If using fresh strawberries, either dice strawberries into very small pieces or slice and mash them. Add the lemon juice and enough sugar to sweeten (about 1/4 cup). Refrigerate at least 1 hour to allow the sugar to blend with the strawberries.

When ready to freeze ice cream, add the strawberries to the cream-sugar-egg mixture. Pour into an ice cream freezing can and add whole milk to bring the mixture up to 3/4 full. Freeze in a home ice cream freezer. Makes about one gallon.

Note: I use a 6 qt White Mountain ice cream freezer so I don’t fill to 3/4 full because this recipe is written for a 4 qt freezer. Also, I used raw milk from our cows which has a bit higher fat content than “whole milk” so I used 2 1/2 cups of whipping cream and  5 1/2 cups milk to compensate. In addition, I added the milk at same time I added the cream and cooked to 180 degrees. This is not necessary to do – I’ve made it both ways – BUT I felt this may have given the ice cream an ever creamier texture.

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Sign of the Times

My hubby took me out for ice cream last night to celebrate Valentines Day after we finished the evening milking. That man knows how to make me happy! Ice cream is one of my greatest weaknesses…..I usually eat it at least once a DAY. Yes, I just admitted to that. No wonder I ended up on a dairy farm!

After ice cream, we stopped at the grocery store where Matt bought me some red, chewy candy (in this case Jelly Hearts) which is another one of my great weaknesses. Ha ha. Don’t you just love a husband who GETS you???

In our hunt through the seasonal aisle at the grocery we came upon this red heart cup that said “tweet me” on it. Cracked me up! I personally have not succumbed to the Twitter craze but I do have accounts set up for our dairy farm and for our pumpkin patch, Country Pumpkins. It’s pretty fun, but I’m far from an expert at it. I’m much more active on Facebook, so I just set my FB updates to go straight to my Twitter accounts. It’s nice and easy, plus saves time!

Want to follow us on Twitter? Just click on the links below!

Alpine Hills Dairy Farm on Twitter

Country Pumpkins on Twitter