“Your love is better then ice cream…..”  Sarah McLachlan

Just in time for Valentine’s day! Something sweet and pink!

I am currently in the process of “nesting.” I’m cleaning, organizing and purging to make our home and our lives a little easier once the little one arrives. One big task if cleaning out the pantry, refrigerator and freezer. I plan on making lots of frozen meals ahead of time so we’ll be able to have solid dinners when the baby arrives without the fuss. While I was cleaning out the freezer I noticed 6 bags of frozen strawberries we picked last summer. What to make was an easy decision for this pregnant lady…. ICE CREAM!

I decided I wanted to try a new recipe for strawberry ice cream. The last batch was tasty but after making several other ice cream recipes we realized the strawberry had an icy texture to it. My husband wanted something a little more creamier and this recipe fits the bill! I finally found a recipe that would yield the creamy texture we were looking for without using raw eggs, a big no no for me right now!

I made 4 batches of ice cream over a few days and noticed some changes in each. The first day I pureed the strawberries in a food processor and made the ice cream immediately. This provided a hint of pale pink color. I also used the exact amount of almond extract the recipe calls for which ended up being a little too strong. Don’t get me wrong, I love nothing more than opening up a bottle of almond extract but it just competed too much with the strawberries.

The second batch I think was the best. I made it the next day, allowing the pureed strawberries to sit in the fridge and really soak up flavor. I used just a smidge less of the almond extract and this resulted in heaven in a bowl!

The third and fourth batches were just as tasty but I noticed that after a few days in the refrigerator the pureed strawberries created a darker pink color which is shown here), very similar to a store bought ice cream. There was also some hints of ice in the ice cream. I think this was due to the fact that the strawberries were sitting in their own juices for so long and became watery. Either way, it was still very tasty and creamy!

Creamy Strawberry Ice Cream

• 1 cup sugar,divided
• 2 tbsp all-purpose flour
• Dash of salt
• 1 1/2 cups milk
• 2 eggs, slightly beaten
• 1 1/2 cups sieved or pureed fresh strawberries
• 1 1/2 cups whipping cream
• 1 1/2 tsp vanilla extract
• 1 tsp almond extract ( I used probably about 3/4 tsp)

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Combine 3/4 cup sugar, flour and salt; set aside.

Scald milk in top of double boiler; add a small amount of milk to sugar mixture, stirring to make a smooth paste. Stir sugar mixture into remaining milk; cook, stirring constantly, until thickened. Cover and cook for 10 minutes. (I never reached a thick mixture but it came out great regardless!)

Stir a small amount of hot mixture into eggs. Stir eggs into remaining hot mixture; cook, stirring constantly, for 1 minute. Let cool.

Combine strawberries, remaining 1/4 cup of sugar, whipping cream and extracts; stir into custard. Pour into ice cream maker and follow manufacturer’s instructions.

Source: Joyce’s Fine Cooking