Wednesday, March 9, 2011

Ice Cream anytime.

Here we are in Southern California, on a sunny afternoon, enjoying the beauty of the Huntington Gardens and Museum with our grandchild.  It's a good time to indulge all of our senses. That means sweets and ice-cream. 
Yes, I would have preferred my own, home-made berry and cream ice cream, but then...

Here is the Recipe:


3C strawberries, washed and sliced.
4 T freshly squeezed lemon juice
1 1/2 C of sugar, divided
1 1/2 C whole milk
2 3/4 C heavy cream
1 1/2teaspoon pure vanilla extract

Combine strawberries, lemon juice and 1/2 cup of sugar. Stir gently and allow the berries to macerate for 2 hours or so. Strain and reserve the juice.
Mash half the berries.

In a mixing bowl, with a hand mixer on low speed, combine the milk and the rest of the sugar until all dissolved. Stir the heavy cream, the juice, the mashed berries and  thevanilla.

If you have an ice cream machine, pour the mixture in the cold bowl and mix for 20-25 minutes until smooth. After ten minutes, add the rest of the berries you have not mashed and blended before.

 If you do not have a machine, freeze the mixture and stir it every ten minutes to blend and incorporate all the ingredients, including the rest of the berries kept whole.
Freeze in an airtight container for a couple of hours.

This is a rich dessert, but it is wholesome. No artificial ingredients at all.
If you want to cut down calories, use half and half instead of cream, and Splenda instead of sugar.


  1. I could not agree more, ice cream time is any time!!! Diane

  2. Sounds fabulous! I will be trying it this summer. Thanks for sharing!

  3. Marguerite, don't wait until summer!

  4. The absolute beauty of southern California...the temperature is almost always good for ice cream.
    Thanks for your recipe.