Summer is the season to eat ice-cream on a daily basis and feel absolutely no guilt about it. I mean, we have to stay cool somehow 😛
In 4th grade, my class made ice-cream using salt and ice cubes to freeze the cream and sugar. It was delicious and so much fun. That was probably one of my favorite ‘lessons’ in that class 😀 After that, I did not make cream based ice-cream. My sisters and I made popsicles and slushy drinks but now…
I love my kitchen aid stand mixer and one of my favorite things about it is the versatility and add ones. I purchased the ice-cream maker bowl, when it was on sale. Combined with a coupon I got it at a great price! #Score
In 1984, President Ronald Reagan proclaimed July as National Ice Cream Month and National Ice Cream Day as the third Sunday in the month of July. So today, July 17th is #National Ice Cream Day! wohoo 😀
I love strawberries and had a ton on hand… which led to the creation of this recipe 😀
*Note you will need an ice-cream maker for this recipe.
- 1 pound strawberries, trimmed and quartered
- 3/4 cup granulated sugar
- 1 teaspoon fresh lemon juice
- 1/8 teaspoon salt
- 2 cups heavy cream
- Mash strawberries with sugar, lemon juice in a large bowl. Let stand, stirring and mashing occasionally, for 10 minutes.
- Transfer half of strawberry mixture to a blender and purée with cream until smooth.
- Return strawberry and cream mixture to the bowl with remaining strawberries and chill, until cold.
- Freeze mixture in ice cream maker, according to machine instructions.
- Transfer to an airtight container and place in freezer for a few hours to firm up.
This blog post was created in Partnership with Fred Meyer, all opinions and content are my own. Thank you for supporting the sponsors who allow me to create and share these fun, new recipes! They help keep this blog going 🙂
Make this dish? I’d love to see! Tag me using #CreateAmandasPlate or @AmandasPlate <3