A transplant to New Orleans, I had to get used to the high humidity, heat and hurricanes after living in the San Francisco Bay Area for almost a decade. I'm a food lover and enjoy sharing my finds with my friends.
It is strawberry season and one of the best tastes of summer is using fresh strawberries in home made ice cream. I use this recipe for all types of fruit based ice creams--peach, blueberry, blackberry. Depending on your aversion to seeds, feel free to sift the puree. Adultify your ice cream with liqueur or use 2 T of vanilla. Finally, I dehydrated some strawberries and then chopped them up so there were pieces of intense strawberry flavor in among the deliciousness.
1 pound strawberries (2 cups of strawberry puree) 1 cup whole milk 1 cup heavy cream 3/4 cup sugar 2 tablespoons orange or lemon liqueur, such as Triple Sec or Limoncello
Hull and wash strawberries. Place all ingredients in the blender, and puree until smooth. Refrigerate until cold, and then process in ice cream maker according to manufacturer's instructions. I use a Donvier and it takes about 20 minutes. Transfer to plastic container and freeze until firm.