Inspired by a recent post by Jaime Temairik Hedquist, I bought a flat of local (Whatcom County) strawberries on my way to Shangri-Lar. These berries are the definition of heaven — not beautiful but richly red to the core. The perfume nearly made me loopy.
Upon my arrival, those I didn’t consume ravenously, I converted into two luscious wonders: Strawberry Ice Cream (oh, I love my Cuisinart ice cream maker!) and pectin-less jam. Just in case you’ve managed to score some fresh-from-the-field strawberries, I’ll share my recipes.
Strawberry Ice cream:
1 pint ripe strawberries, stemmed and sliced
3 T fresh lemon juice
1 c sugar, divided
2 c milk
1 c heavy cream
1 tsp vanilla
In smal bowl, combine berries with lemon juice and 1/2 c sugar. Stir gently and allow berries to macerate (what a great word!) for 2 hours. Strain, reserving juices. Mash or puree half the berries.
In medium mixing bowl, combine 1 c milk and remaining sugar (1-2 min). Stir in remaining milk and cream, reserved strawberry juice, mashed berries and vanilla.
Pour this into Cuisinart freezer bowl and let mix until thickened, about 15-20 min. Add the reserved berries and mix 5 min. more. Store in airtight container, if you can avoid consuming this scrumptious concoction in one bite.
Old-Fashioned Strawberry Preserves
2 lbs. berries
4 c. sugar
2 T vinegar
1 pinch salt
Bring to rolling boil and stir for 15-20 minutes. I mashed up the berries at the end. This is a sloppy, gloppy jam perfect for homemade brioche (which I make from the Artisan Bread in 5 Minutes a Day cookbook).