Strawberry season is about to wind down... Just in time for raspberries and blueberries! Our raspberries and blueberries are the earliest we have ever seen them. We expect those fields to be open for the first picking this weekend. Price for U-pick is $2.10/pound.
Before we run out of strawberries, we made a delicious batch of strawberry ice cream to remind us of the May harvest long after it's gone. This recipe comes from one of our favorite books, Ben & Jerry's Ice Cream & Dessert Book. Buy this book now if you don't have it. Trust me.
Homemade Strawberry Ice Cream
- 1 pint strawberries, hulled and sliced
- 1/3 cup sugar
- Juice of 1/2 lemon
- 2 large eggs
- 3/4 cup sugar
- 2 cups heavy or whipping cream
- 1 cup milk
Combine the strawberries, 1/3 cup sugar, and lemon juice in a bowl. Store in refrigerator for 1 hour, stirring every 20 minutes.
Whisk eggs in mixing bowl until light and fluffy, 1-2 minutes. Whisk in sugar, a little at a time, then continue whisking until completely blended. Pour in the cream and milk, whisk to blend.
Mash your berries/sugar/lemon juice combo with a potato masher. Stir into your cream mixture.
Pour berries and cream into your ice cream maker and freeze following the manufacturer's directions.