We had such such success with the chocolate ice cream we made Memorial Day weekend that we decided to try our hand at strawberry ice cream.
My dear boy and I both love, love, LOVE strawberries. As Wikipedia tells us, this delicious and healthy fruit is a member of the rose family:
Fragaria is a genus of flowering plants in the rose family, Rosaceae, commonly known as strawberries for their edible fruits. Originally straw was used as a mulch in cultivating the plants. There are more than 20 described species and many hybrids and cultivars. The most common strawberries grown commercially are cultivars of the garden strawberry, a hybrid known as Fragaria × ananassa. Strawberries have a taste that varies by cultivar, and ranges from quite sweet to rather tart. Strawberries are an important commercial fruit crop, widely grown in all temperate regions of the world.
Strawberries have higher levels of vitamin c, fiber, folate and potassium than most other fruits like bananas, apples and even oranges.
And seeing it was dear Andy’s birthday this past Saturday, this past weekend seemed as good a time as any to try making strawberry ice cream. (As an added bonus, Brookshire’s had strawberries on sale, which helped cinch the deal for me.)
Like most homemade ice creams, it tastes best when it’s freshly made; time in the freezer alters the texture a bit.
I developed this recipe based on what learned from making our chocolate ice cream over Memorial Day weekend. I really debated about how much Splenda to use, and finally decided on 2/3 of a cup, which, to our tastes, made it just sweet enough, but most definitely not too sweet. If you like your ice cream on the sweeter side, you may prefer to use 3/4 to perhaps nearer a cup cup of Splenda.
My beloved and I enjoyed it so well that we took some up to my in-laws to give them a taste. My father-in-law liked it so well that he asked if I would be willing to make up the batter for him to take with him and freeze the next time he and my mother-in-law get together with some of their friends.
I take that as high praise. 🙂
My father-in-law also wants me to figure out how to make up some peach ice cream. 😉
Chock Full of Strawberries Ice Cream (Makes about 1 3/4 quarts)
- 2 envelopes (4 serving size each) OR 1 package (8 serving size) sugar-free strawberry gelatin (Vegetarians: use vegetarian gelatin)
- 4 cups light cream (I used 2% evaporated milk)
- 3 lightly beaten eggs OR 3/4 cup egg substitute) (I used eggs)
- 1 tablespoon vanilla
- Chopped/diced fresh strawberries (I used about 1/2 pound of strawberries; you can use more or less to taste)
- 2/3 cup Splenda granular (measures for measure like sugar) (Use more to taste, if desired)
- In a large bowl, measure out the 2/3 cup of Splenda.
- In a medium saucepan, mix together 2 cups of the cream/milk and the gelatin. Let stand for 5 minutes.
- Cook and stir over medium heat until the mixture just comes to a boil.
- Gradually stir about 1 cup of the hot mixture into the egg, beating constantly to temper the egg. Return all to saucepan.
- Stirring constantly, cook for 2 more minutes on lower heat. DO NOT BOIL.
- Remove from heat; stir in remaining 2 cups cream/milk and 1 tablespoon of vanilla.
- Gradually stir into Splenda. (I used a mixer to help make sure it was smooth and well mixed.)
- Stir in chopped/diced strawberries.
- Cover and refrigerate, stirring occasionally, just until chilled. DO NOT OVERCHILL. (I had this in the ‘fridge for about 30 -40 minutes.)
- Freeze mixture as per the instructions with your ice cream freezer.
It’s so yummy, you’ll find yourself wanting to be in strawberry fields forever. 🙂 (Go on, give it a go. You know seeing and hearing the lads always makes you feel better. 😉 )