Homemade Strawberry Ice Cream

Homemade ice cream makes for a cool Fourth of July

Homemade ice cream memories from growing up on our farm southeast of Ardmore include taking turns sitting on top of the freezer, which was covered in layers of towels and a folded quilt for padding. Each addition of ice and salt signaled time for someone a little heavier to take the perch and a stronger arm to turn the crank. By the time we had plenty of ice and salt and the crank became difficult to turn, my grandmother would be on the perch, and my Uncle John would be making the last turns of the crank.

Our ice cream freezer version of musical chairs was over quickly although it never seemed so when you couldn't wait to get a sample from the dasher when it was removed so the ice cream could be packed with more ice and salt to “cure,” as the grown-ups called it. At Fourth of July reunions, there were several freezers and plenty of kin to keep the freezers going. We were usually so messy after all the cousins going for the dasher at the same we headed back into Lake Murray to get the sticky off and play until the ice cream was dished up.

We had plenty of milk, eggs, orchard fresh peaches, strawberries and blackberries. Ice cream was always plain vanilla as my little brothers had to have “vanilla melty.” Sliced peaches or strawberries were something to be spooned over.

I've had some favorite homemade ice creams over the years, but none quite as good as the vanilla we made while living on the farm southeast of Ardmore. There were fresh gathered eggs and creamy milk first from our Jersey cow and later from our cousins' dairy nearby. We didn't cook the mixture before freezing in those days as we didn't worry about the eggs from our hens or the unpasteurized milk.

I can't quite duplicate the ice cream of those times, but the memories return with every batch of we make. Most of the time I simplify the process using a pasteurized egg product and less cream, eliminating the cooking and re-chill times. I use the best vanilla as the imitation just doesn't hold the flavor like the real stuff.

There is always vanilla, but with more than one freezer available, we will enjoy a variety of flavors such as strawberry and peach. No pasteurized eggs for the Fourth, just farm-fresh Oklahoma eggs and hopefully peaches, too. Our gathering couldn't be a celebration without homemade ice cream.

This easy, eggless, four-ingredient recipe is practically the ultimate strawberry ice cream. One quart of strawberries sounds like a lot, but the amount will measure much less once the berries are halved and mashed. You may want to include a few more berries if they are unusually large.

Homemade Strawberry Ice Cream Recipe | Cooking On the Side

The kids were right to savor each lick. This strawberry ice cream was unbelievably rich and fruity (made with a whole pound of fresh California strawberries). We’ve entered the time of year when I keep my ice cream maker insert in the freezer at all times just in case the mood strikes to churn some out.

The only thing that makes this ice cream better…

DIRECTIONS:

Purée 1 lb. strawberries in a food processor or blender. Strain through a fine mesh sieve and discard seeds. You will have about 8-10 ounces of strawberry puree. Combine the milk and cream in a medium saucepan with a heavy bottom. Use a sharp knife to split the vanilla bean in half lengthwise. Use the blunt edge to scrape out the “seeds”. Stir the seeds and bean pod into the milk/cream mixture. Bring the mixture to a slow boil over medium heat, reduce the heat to low and simmer for 30 minutes, stirring occasionally. Combine egg yolks and sugar in a medium bowl. Use a hand mixer on medium speed to beat until the mixture is thick, smooth and pale yellow in color (similar to mayonnaise), about 2 minutes. Remove the vanilla bean pod from the milk/cream mixture and discard. Pour out 1 cup of the hot liquid. With the mixer on low speed, add the cup of hot milk/cream to the egg mixture in a slow steady stream. When thoroughly combined, pour the egg mixture back into the saucepan and stir to combine. Cook, stirring constantly, over medium low heat until the mixture is thick enough to coat the back of a spoon. Transfer to a bowl and stir in strawberry purée. Cover with a sheet of plastic wrap placed directly on the custard, and chill completely. Pour the chilled custard into the freezer bowl of your ice cream maker, turn the machine on and let mix until thickened, about 25-30 minutes. Five minutes before the ice cream is ready, add 1/2 cup sliced or quartered fresh strawberries. Transfer the ice cream to an airtight container and freeze for about 2 hours or longer before serving. Remove from freezer about 10 minutes before serving.

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