Strawberry Ice Cream

Strawberry Ice Cream (no eggs)

I had an ulterior motive when I brought strawberries to Georgia. I knew they would have to use them quickly and I would be here to taste all the recipes. 

 

Mommy made ice cream yesterday with part of her berries. If you have one of those 1-1/2 quart ice cream makers (the kind where you freeze the container before using--no ice required) in your kitchen, strawberry season is a good time to pull it out. Those tend to be forgotten appliances, but they really do work and making homemade ice cream is easy enough for a weeknight dessert. 

 

Everyone enjoyed the ice cream but maybe Baby Girl loved it most. She didn't waste a drop. I like her style. And when she was done, she said, "Mimi, it's tasty!" I totally agree. 

 

This ice cream tastes just like the kind my mother made--but it doesn't call for raw eggs. In this day and time, that's safer. 

STRAWBERRY ICE CREAM (no eggs)

1 (14-oz) sweetened condensed milk, such as Eagle Brand

1 (12-oz) can evaporated milk
1-1/4 cups fresh milk

about 1 cup cut up strawberries 

2 tablespoons sugar

a good squeeze fresh lemon juice (about 1 tbsp)

pinch of salt

1-1/2 teaspoons vanilla

Sprinkle sugar over cut up berries. Stir and add in lemon juice and salt. Let stand while mixing milks. Mash slightly. 

Using a whisk, blend the 3 milks together thoroughly and chill for 30 minutes. (I like to chill the canned milks first.)

Mix strawberries and milk mixture. Pour into ice cream maker and freeze according to appliance directions. Freeze until done, about 20-25 minutes. 

While it might change the texture a little, you can use low-fat or fat-free milk for any or all of the milks called for. Just remember, lower fat content means it won't be as creamy. But it will still be "tasty" as Baby Girl says.