I packed up the kids and headed to the fields. It sounds like a big deal, but really it’s down the street and no actual packing is involved. You just roll up in your car. They give you the buckets to put your berries in, and they even bag up your berries when you are done. Most people prefer to bring their own large plastic containers to bring the berries home in, because the result of several pounds of strawberries pushing down on each other can result in strawberry mush when you get home.
I was glad to have some remaining berries after all the batches of preserved goods, because I found a perfect recipe from the copy of my Great Grandmother’s cookbook: The Household Searchlight Recipe Book. I have done some research in the past on how to make vegan ice-cream, considering two of us are Lactose intolerant. Ice-cream, as wonderfully perfect as it is, does numbers to my digestive system. I typically buy coconut ice-cream from the store, and it is really difficult to tell the difference. The only noticeable difference is that store-bought coconut ice-cream can have a tendency to be harder. I typically leave it on the counter for 5-10 minutes before scooping.
This is not the case with this recipe! I was shocked. All the recipes I found online had many comments and reviews stating that the ice-cream was hard, had chucks of ice or it was a slushy consistency. Eck! I will pass on that one!
I was unsure at first how it would go, but it was super easy. Toss the ingredients in your kitchen aid ice-cream maker and you are good to go!
I stored the ice-cream in the freezer over-night, and the next day it was still soft and scoop-able. Then… the next day when we finished this batch off… just as soft! Weather you decide to go with the vegan version or use regular milk & cream, you will love this recipe.
Strawberry Ice-Cream (vegan & traditional)
Recipe:
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- 2 cups strawberries
- 1 1/2 cups full fat original canned coconut milk
- 1 cup light canned coconut milk
- 1 1/4 cups sugar
- Remove stems from strawberries and finely chop. Place strawberries in a large bowl and stir in sugar. Let stand for 1/2 hour, stirring frequently until sugar is dissolved.
- Add coconut milks (or optional milk and cream). Using the ice-cream attachment for your stand-mixer according to manufacturer directions, process mixture for 30 minutes. Pour into a loaf pan, or other desired container. Cover tightly with plastic wrap or the lid to your container. Freeze overnight or several hours until mixture is frozen through. Enjoy!
- This recipe makes 1 quart of ice-cream.
- You can substitute the full fat canned coconut milk for: 1 cup of milk and 1 1/2 cups thin cream
Article source: http://www.breadandwithit.com/strawberry-ice-cream/
