It’s snowing as I write this, so it’s not exactly ice cream weather here in Michigan, but when you have kids (and you’re a dessert-aholic like myself), any day is good for ice cream. Since this is Kent’s favorite flavor, I decided it was time to use some of the strawberries in my freezer that Sonia gave me from the summer. (What a good friend!) As I explained in the vanilla/chocolate ice cream post, this is a dessert, yes, but full of nutrients! Only 3/4 c. of sugar (maple syrup) in the whole batch, not too bad as desserts go.
I “Nourishing Traditionized” another strawberry ice cream recipe, and it fits perfectly in this 1 1/2 quart ice cream maker:
Here’s the Ice Cream Maker
If anybody out there knows of an ice cream maker bigger than a 2 quart, please let me know!
HOMEMADE STRAWBERRY ICE CREAM
UPDATE: I didn’t like messing with the 2-step recipe that I had up previously, so I played around with this to make it much easier… Also, I now have the 2 qt. ice cream maker I mentioned above (and love it), so these amounts are for that one…
- 1 1/2 cups fresh or frozen (thawed) strawberries, sliced – reserve for later
Mix the following together:
- 1 c. mashed strawberries
- Juice from 1 lemon (I use organic lemons when I can find them)
- 3/4 c. real maple syrup
- 3 egg yolks (be sure you use good quality eggs from a local farmer who raises healthy pasture-fed chickens…I wouldn’t recommend eating raw eggs from the grocery store.)
- 1 t. vanilla
- 1 T. arrowroot (looks like cornstarch only it’s better for us)
- 3 1/2 c. heavy cream/whipping cream, preferably raw, but for sure NOT ULTRA-PASTEURIZED
Pour into ice cream maker and process according to instructions. 5 minutes before mixing is complete, add the reserved sliced strawberries and let mix in completely.
I’d love to know which you think is better, this ice cream, the chocolate ice cream, OR the vanilla ice cream? I thought this was the best strawberry ice cream I’ve ever had…but nothing beats chocolate in my world!
- Complete listing of RECIPES - I finally got this done!
- You don’t need to feel guilty about this dessert, but just in case you’re interested, here’s a listing of posts all about DIETING
- Homemade Chocolate or Vanilla Ice Cream
- Another fairly low-carb and almost healthy dessert like this one: Crème Brule
- Other Health & Nutrition Sites to check out
- Many more topics along the right in the sidebar
UPDATE: I got the new 2 qt. ice cream maker for Christmas! Here’s the amounts I used:
- 3 cups fresh or frozen (thawed) ripe strawberries, sliced
- 4 T. freshly squeezed lemon juice, about 1 medium (I use organic lemons when I can find them)
- 1/2 c. real maple syrup
Combine and stir gently. Let set for 2 hours (or overnight). Strain the berries, reserving juices. Mash or puree half the berries.
Mix the following together:
- 2 egg yolks (be sure you use good quality eggs from a local farmer who raises healthy pasture-fed chickens…I wouldn’t recommend eating raw eggs from the grocery store – we get ours from Lubbers’ Farm)
- 1/2 c. real maple syrup
- 1 t. vanilla
- 1 T. arrowroot (looks like cornstarch only it’s better for us)
- 3 c. heavy cream/whipping cream, preferably raw, but for sure NOT ULTRA-PASTEURIZED
- Reserved juices
- Mashed strawberries
Pour into ice cream maker and process according to instructions. 5 minutes before mixing is complete, add the reserved sliced strawberries and let mix in completely.
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{ 10 comments… read them below or add one }
Julie 11.19.08 at 10:07 am
Kel,
You are an absolute *peach* (or, per this recipe, a very clever strawberry!)
Thank you so much for printing yet another delish ice cream recipe!! Your fellow sweet enthusiasts (obviously myself included) thank you!!
You absolutely, positively, ROCK!!
–Julie L.
[Reply]
Kelly the Kitchen Kop 11.19.08 at 11:31 am
I knew you’d love this one! Wait ’til you see the next dessert recipe I’m posting, it’s baaaaad…but in an almost healthy kind of way of course!
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Anna 11.20.08 at 10:18 am
Yum, yum, I love homemade ice cream (but of course, I use a bit less maple syrup, about 2/3 of a cup).
Our family’s favorite is espresso!
I make ice cream in a freezer bowl accessory for my Kitchenaid stand mixer. One less machine to store. Something to consider for those with a KA stand mixer.
I grew up in Upstate NY, where ice cream is eaten all year, not just in hot weather. When I was in college in a small Upstate NY town, I waited tables at Friendly’s; ice cream was just as popular in winter as in summer. Somewhere I read the Northeast leads the nation in per capita ice cream consumption. I wouldn’t be surprised.
[Reply]
Kelly the Kitchen Kop 11.20.08 at 10:32 am
Anna,
If you feel like posting your espresso recipe here, I’m sure many would love to try it. I’m like a little kid when it comes to “mixing” some foods though – I like my coffee to be straight (no sweeteners) and my sweets to be only sweet (no coffee flavor), but most people love those together.
Kelly
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Mary 11.20.08 at 10:34 am
I’ve never tried making ice cream with anything but sugar. Does the maple syrup give it a maple flavor?
[Reply]
Kelly the Kitchen Kop 11.20.08 at 10:52 am
Hi Mary,
I don’t taste the maple syrup at all, but Julie commented at the post for the chocolate/vanilla ice cream and said that she uses 3T. of vanilla or it just tastes like maple syrup to her (although I didn’t think so, but I am going to try it with more vanilla soon and I adapted the recipe at that site). In the chocolate recipe I think there’s enough chocolate so you don’t taste it, and in this one, there’s enough strawberry flavor.
Kelly
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Kelly the Kitchen Kop 11.20.08 at 10:53 am
One more thing I forgot to add: once I tried making ice cream with honey and that’s ALL I could taste – I like using the M. Syrup – it’s much better!
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Anna 11.20.08 at 1:37 pm
Yeah, honey sweetened ice cream tastes very strongly of honey, which doesn’t always work well.
I buy grade B dark maple syrup, which does taste stronger than the paler Grade A lighter varieties, so grade A may be the way to go if maple flavor is notdesired. But Grade B is cheaper, too.
I tend to use maple syrup for making complementary ice cream flavors, like pumpkin, vanilla, spices, nuts, coffee (hey, flavors of baking!). For fruit flavors I just use sugar, again only about 1/2-2/3 cup per batch.
Coffee has always been one of my favorite ice cream flavors because it wasn’t too sweet like too many others (even before I was a low sugar girl). Rich cream and coffee, what a combo!
The only thing better to add is salty chocolate covered nuts . MMMmmmmm!
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FishMama@LifeasMOM 02.12.09 at 10:14 am
I love how you healthified ice cream. I never would have thought to use maple syrup with strawberries. Going to have to try it. Thanks for sharing!
Love your tag line!
[Reply]
Kelly 02.12.09 at 3:25 pm
Funny thing is, you don’t even taste the maple syrup, either! It just tastes like the dreamiest ice cream ever.
Thanks for popping in!
Kelly
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