How do you have the best summer ever? Take a walk to your kitchen and make ice cream!
Well having the best summer is more than making ice cream, but it sure does include it! So far, my best summer ever has included building a brand new garden with my family (and enjoying ice cream after the long hot day), long bike rides (to get ice cream), and making ice cream.
Did I say we like ice cream?
There’s a lot of foods I enjoy each summer season, like Potato Salad, Corn on the Cob, Fresh Watermelon, Grilled Steak, Grilled Potatoes, and Ice Cream.
While it might sometimes be tempting to think “I shouldn’t have that.” I also think that I’m more likely to go overboard if I name that food “off limits”. Instead, I enjoy small bites of flavor. Rather than depriving, I savor each bite.
Would I tell you to eat ice cream if you had high cholesterol? Yes, in small bites. Why? Research is showing that even higher fat dairy foods can fit into a heart-healthy diet.
Today celebrates the 6th Birthday of The Recipe ReDux — the blog link up group I’ve been happy to be a part of for the past five years! To commemorate this, members are sharing their favorite bite-size desserts.
Enter Homemade Strawberry Ice Cream.
I believe you can enjoy your favorite summer foods throughout the season – by enjoying them in small bites and savoring the flavors.
It’s not about “Don’t eat THAT food.” Instead its about having the right mindset when you do eat the foods you really enjoy. Think bite sized portions. You will still be savoring the flavors without feeling like you are doing something wrong.
I hope you celebrate summer and June Dairy Month by savoring a bite-sized portion of Homemade Strawberry Ice Cream. It’s AMAZING. And SO easy.
Share and subscribe — let’s celebrate with ice cream together!
Strawberry Ice Cream
- 1 lb fresh strawberries, cleaned and hulled
- 3/4 cup sugar, divided
- 2 cups heavy whipping cream
- 1 cup whole milk
- 1 tsp vanilla extract
- ⅛ tsp salt
Coarsely chop the strawberries and combine strawberries and ½ cup of sugar. Cover and refrigerate for 1 hour.
Combine the remaining ingredients, including 1/4 cup sugar, in a bowl and whisk until the sugar is dissolved. Place in refrigerator until ready to use.
After one hour has passed, strain the berries in a small colander sitting inside another bowl (you will want the strawberry juice for beverages or even a syrup over your ice cream!). Press out as much liquid as possible. Add the strawberries to the cream mixture and stir to combine.
Pour mixture into your ice cream maker and follow directions to make ice cream. The mixture should be a soft-serve consistency when it is finished. If you desire a more firm ice cream, freeze the ice cream for 2-4 hours after it has been made.
Recipe adapted from www.pamperedchef.com