By Rosie Hawthorne on June 29, 2019
This might be the easiest ice cream ever. No eggs are involved. No custard. No cooking.
It’s just cream and milk. Sugar. Vanilla. Strawberries. And an ice cream maker.
Strawberry Ice Cream
2 cups chopped strawberries
1 cup sugar
2 cups heavy cream
6 oz. skim milk
2 oz. heavy cream
1 TB vanilla
pinch kosher salt
Rosie Note: In place of the 6 oz. skim and 2 oz. heavy cream, you could use 8 oz. whole milk. I never have whole milk on hand, but I always have skim and cream, so I substitute. Technically, the correct substitution for a cup of whole milk would be 7 oz. skim and 1 oz. heavy cream, but I happily err on the side of fat.
Coarsely chop up strawberries and toss with 1/2 cup sugar. Let sit for at least 15 minutes so the strawberries can release their juices.
In a blender or processor, pulse the strawberries a few times. Pour into large bowl and add remaining sugar, heavy cream, skim milk, vanilla, and salt.
Pour mixture into ice cream maker and process, occasionally scraping down sides with a spatula. Takes about 30 minutes.
If you like soft ice cream, serve immediately.
If there’s any left, freeze it.
Nothing screams summer quite like ripe, juicy, luscious peaches and this next ice cream is summer in a bowl. I happened to have some evaporated milk leftover in my fridge from another dish I’d made and, since nothing goes to waste in the Hawthorne household, I decided to use it for ice cream. If you don’t have evaporated milk, not to worry. Simply substitute whole milk or a combination of skim and cream. Trust me. It will work and it will be delicious.
Combine peaches and strawberries with ½ cup sugar and let sit for 15 minutes at least to allow the juices to release.
Mix fruits and their juices with the rest of the ingredients. Pour mixture into an ice cream
machine and process, occasionally scraping down sides.
Serving suggestion: Add slices of fresh strawberries and peaches, sprinkle with Grapenuts, and drizzle with honey.
When making ice creams, the flavors are limited only to your imagination. What to do with leftover morning coffee? Make coffee ice cream!
Coffee Ice Cream
1 cup evaporated milk
1 ¼ cups heavy cream
1 ¾ cups skim milk
1 cup coffee (The stronger the better.)
1 cup sugar
1 tsp espresso powder
1 TB vanilla
Mix all ingredients, whisking to dissolve sugar.
Pour into ice cream machine and process, scraping down sides every now and then.
Pour into containers and freeze. Makes 3 pints.
Rosie Note: Again, I had leftover evaporated milk in the fridge, but you could certainly substitute an equal amount of cream and/or milk.
There’s nothing better than a frozen, fruity popsicle treat. It’s summer on a stick! And if you’re into non-dairy and no processed sugars, this one’s for you.
1 pint strawberries, chopped, with ½ cup reserved
1 banana, sliced
1 14-oz. can coconut milk
2 TB pure maple syrup (Please use the real thing, not the artificial chemical-laden stuff.)
12 popsicle molds
Combine 1 ½ cups strawberries, banana, coconut milk, and syrup in a blender and purée. Spoon the reserved berries evenly into the 12 molds. Pour in the puréed mixture and freeze until firm, at least 6 hours.
Now, I’m going to take my basic popsicles and kick them up a notch. I’m taking creamy and sweet and adding crunchy and salty, along with chocolate, to the mix.
In a small saucepan over low heat, melt chocolate with sugar, cream, and coconut oil, stirring until smooth. Let cool slightly.
Coat popsicles with chocolate mixture. I use a spoon to pour the chocolate over the popsicles then use the back of a spoon to spread the chocolate. Press crushed pretzels into the chocolate coating. Return to freezer to let everything set.