BERRY, BERRY STRAWBERRY
Strawberry ice cream
This is best made with fresh strawberries in season. Of course, that means you
can only enjoy for a few weeks in the late spring, then you have to wait a whole
year. It's worth the wait.
Take two pints of fresh, ripe strawberries, and prepare them by cleaning and
topping them and cutting them into medium sized pieces. Then add in 1/2 cup of
sugar and the juice of 1/2 lemon. Let them sit in the refrigerator overnight and
then when the ice cream mix (see Old Time Vanilla recipe) has been prepared and
aged (chilled in the refrigerator for four hours), add the juice from the
strawberry preparation to the mix along with 10 drops of red food coloring and
place the remaining strawberries in the freezer compartment of your refrigerator
while you
freeze the mix according to the manufacturer’s directions. When the ice cream is
almost frozen, add in the strawberries and finish freezing.
BLUEBERRY version 1
2 pints blueberries
1 1/2 cups sugar
3 tablespoons orange juice
4 cups light cream
1 teaspoon vanilla extract
In a 3-quart saucepan combines blueberries, sugar and orange juice. Mash berries
slightly and cook over medium heat, stirring occasionally, until the mixture
comes to a boil. Simmer 5 minutes.
Remove from heat and puree in a food processor or blender. Push mixture through
a strainer with the back of a wooden spoon. Cool the mixture. In the chilled
canister of ice-cream maker combine blueberry mixture, cream and vanilla. Freeze
according to manufacturer's directions.
BLUEBERRY version 2
3 cups blueberries
3 cups table cream
1 1/4 cups sugar
Blend in blender just before putting in machine.
Simple recipe, great ice cream. Nice texture, nice flavor (not too sweet).
QUICK RASPBERRY
Two 10-oz. packages frozen raspberries packed in syrup, partially thawed
2 cups heavy cream
Lightly crush the raspberries while still in the bag.
Pour into the bowl of the machine and add the cream and freeze.
Makes about 1 quart.
RASPBERRY version 1
3 eggs plus 1 egg yolk
2 cup table cream (18% milk fat)
1 1/2 cup sugar
2 cups raspberries
Beat eggs. Beat in sugar.
Heat cream until steaming. Stir into egg/sugar mix. Cool.
Mash raspberries, add to cream/egg/sugar mix.
Freeze in ice cream maker.
RASPBERRY version 2
4 cups fresh raspberries
1 1/2 cups sugar
Juice of half a lemon
2 eggs
2 cups heavy cream
1 cup milk
Toss the
raspberries, 3/4 cup sugar, and the lemon juice together in a bowl. Cover and
refrigerate for 2 hours, stirring every 30 minutes. Whisk the eggs in a mixing
bowl until light and fluffy, add the remaining 3/4 cup sugar, a little at a
time, then continue whisking until completely blended. Pour in the heavy cream
and milk and whisk to blend. Drain the juice from the raspberries into the cream
mixture and blend. Mash the raspberries until pureed and stir them into the
cream mixture. Transfer the mixture to an ice cream maker and freeze following
the manufacturer's instructions.