Fresh Strawberry Ice Cream

The very berry month of May! Notice lots of strawberry recipes?? I love 'em! Almost as much as I love using my Kitchenaide Ice Cream Maker! Anyone with a Kitchenaide must invest in the ice cream attachment. Another easy, eggless recipe!



Fresh Strawberry Ice Cream
Source: Based on a recipe from Gourmet, August 2009

Ingredients
1 pound of strawberries, hulled and halved
1 ½ cup sugar
¾ tsp fresh lemon juice
1/8 tsp salt
1 cup heavy cream
1 cup whole milk

Directions
In a large bowl, coarsely mash strawberries with lemon juice, sugar and salt using a potato masher. Let stand, stirring and mashing occasionally, 10 minutes.
Using a ladle, transfer half of the strawberry mixture to blender along with cream and milk and puree till smooth. Return strawberry cream to bowl with rest of strawberries and chill till cold, 3-6 hours.
Freeze mixture in ice cream maker according to maker’s directions. This usually takes 25 minutes to 1 hour. (If this is your first attempt at ice cream, give yourself more time to avoid emotional turmoil before a dinner party.) Transfer to an airtight container and place in the back of the freezer to firm up, at least 1 hour.
Makes 1.5 quarts. Keeps in freezer up to 1 week.

Chocolate Peanut Butter Ice Cream

Another try on the ice cream attachment. Another winner! This may be the household favorite so far. I found this on Dinner and Dessert blog.

Chocolate Peanut Butter Ice Cream
Source: Dinner & Dessert Blog, The Perfect Scoop by David Lebovitz

Ingredients
2 cups half and half
1/4 cup Dutch processed cocoa powder
1/2 cup sugar
Pinch of salt
1/2 cup smooth peanut butter

Directions
Whisk together the half and half, cocoa powder, sugar, and salt in a large saucepan. Heat the mixture, whisking frequently, until it comes to a full, rolling boil (it will start to foam up). Remove from the heat and whisk in the peanut butter, stirring until thoroughly blended.

Chill the mixture thoroughly, then freeze it in your ice cream maker according to the manufacturer's instructions.

Here is a great mix-in for the ice cream:

Peanut Butter Patties

Ingredients
6 TBSP peanut butter
2 TBSP powdered sugar

Directions
Mix together the peanut butter and sugar in a small bowl. Line a plate with plastic wrap. Pinch off small pieces of the peanut butter mixture, about 1/2 tsp. each, and drop them onto the dinner plate. Once you've used all of the mixture, freeze the patties.

Mixing them in: Fold the Peanut Butter patties into 1 quart of ice cream as you remove it from the machine. The patties ban be stored in the freezer, well wrapped for up to 1 month.

Blackberry Lime Sorbet

I've continued to look for things to use the ice cream attachment. I discovered this recipe from a great blog: Annie's Eats. My 1st try at sorbet. Loved this ~! Perfect for a hot summer day! Flavors I love.

Blackberry Lime Sorbet
Source: The Perfect Scoop by David Lebovitz

Ingredients
3/4 cup sugar
3/4 cup water
4 cups blackberries, fresh or frozen
3/4 cup freshly squeezed lime juice
splash of tequila (optional)

Directions
In a small saucepan, bring the sugar and water to a boil, stirring until the sugar is dissolved. Remove from the heat and set aside to cool.

Puree the blackberries in a blender of food processor with the simple syrup. Press the mixture through a large mesh sieve to remove the seeds, then stir the lime juice into the sweetened puree. Add a splash of tequila, if desired.

Chill the mixture thoroughly, then freeze it in your ice cream maker according to the manufacturer's instructions.

Easy Mint Chocolate Chip Ice Cream

So I splurged on the Kitchenaide Ice Cream attachment. A good investment. It is very easy to use. It is going to be so much fun to experiment with some yogurts, ice cream and sorbet. I admit to one minor flub due to my lackadaisically reading the directions. But take #2 yielded some great Mint Chocolate Chip!

Easy Mint Chocolate Chip Ice Cream

Source: Allrecipes.com

Ingredients

2 cups 2% milk

2 cups heavy cream

1 cup sugar

1/2 tsp. salt

1 tsp. vanilla extract

1 tsp. peppermint extract

3 drops green good coloring (optional)

1 cup miniature semisweet chocolate chips (I used regular chips & chopped them up)

Directions

In a large bowl, stir together the milk, cream, sugar, salt, vanilla & peppermint extracts until the sugar has dissolved. Color to your liking with the green food coloring.

Pour the mixture into an ice cream maker, and freeze according to the manufacturer's instructions. After about 10 minutes into the freezing, add the chocolate chips (I added it much later). After the ice cream has thickened, about 30 minutes later, spoon into a container, and freeze for hours.