Happy Friday, cute people!
I bet I know what you’re doing right now…my best guess is that you’re on your computer/couch watching replays and clips of the royal wedding, right? Yeah I got it right. Don’t worry, we’re all doing it.
Take a break, make some ice cream. Or make some ice cream so you have something fun to eat while judging Kate’s flower arrangement choices.
Look at these eggs below.
You won’t need them to make this ice cream. Make an omelet instead.
Today we’re making no-cook strawberry ice cream. No sitting over the stove heating up milk, separating egg yolks, or tempering and getting all nervous. We’ll do that some other time.
Today we’re trying to get ice cream as fast as we can in our faces; sound good?
Take some strawberries. Duh. Hull them, or lop off the tops.
Put ‘em in a food processor or blender and turn it on. This recipe uses a blender and a food processor. Next time I’ll just use the blender–less clean-up. We all like that.
It’ll turn into this:
Then it’s time for sugar, lemon zest and salt. My strawberries and your strawberries might vary in sweetness, that’s why I recommend adding the sugar to taste. I did this and ended up using 3/4 of what the recipe called for.
This part is kinda fun. Seeing the heavy cream swirl in the strawberry mixture is so pretty. I bet you wish you could see that.
This would’ve been a great opportunity for me to take a picture. But I didn’t because I was busy ooohhhing and ahhhing.
This recipe is allll about pouring, I realized. Pour the heavy cream into the strawberry mixture.
Pulse until it’s all combined and light pink.
Pour it into that bowl you used earlier.
Stick it in the fridge for a few hours until it gets really cold.
Then pour it into the ice cream maker. When it’s done churning, transfer it to a tupperware, and place a plastic wrap on its surface. Almost what you do with pudding. This way ice crystals won’t form on the surface.
I ate my ice cream in between two biscuits, but seriously, a little whipped cream in a bowl will do just fine.
Isn’t watching Kate become a REAL LIFE princess so much better now?!
No-Cook Ice Cream
Recipe adapted from Gourmet
1 pound strawberries, trimmed, halved if large
3/4 cup sugar
3/4 teaspoon fresh lemon juice
1/8 teaspoon salt
2 cups heavy cream
Place strawberries in a blender or food processor and pulse until puree is smooth. Transfer to a bowl and add salt, lemon juice, sugar and mix. (Note: I ended up using 1/2 cup of sugar.)
Transfer the strawberry mixture to a blender and purée with cream until smooth. Return strawberry cream to bowl and chill, stirring occasionally, until very cold, 3 to 6 hours. (Note: you could halve this time if you placed it in the freezer for an hour, stirring it every 15-20 minutes.)
Freeze mixture in ice cream maker. Transfer to an airtight container, place a plastic wrap on the surface, cover and put in freezer to firm up.