Strawberry Ice Cream…In Your Blender
Here’s the ingredients list for a pint of Premium “Natural” Strawberry Ice Cream: INGREDIENTS: Milk, Skim Milk, Cream, Sugar, Strawberries, Strawberry Revel (Sugar, Strawberries, Water, Natural Strawberry Flavor, Pectin, Blue 1 and Red 40, Phosphoric Acid, Citric Acid, Malic Acid), Corn Syrup, Mono & Diglycerides, Carob Bean Gum, Guar Gum, Natural Strawberry Flavor, Carrageenan, Cellulose Gel, Cellulose Gum.
If that’s what you want to eat: go ahead; don’t let me stop you. Enjoy your natural dyes, acids, corn syrup, gums and gels. Or you can make my ice cream with normal people ingredients, a strong blender and a working freezer.
Leave that junk for the supermarket freezer or chemistry class, and DIY with this ice cream.
4 C strawberries
1 C whole milk
1/3 C sugar
¼ t cardamom
½ t vanilla extract
Shredded coconut for garnish
Wash the strawberries. Cut the green parts off, put into a covered container or Ziplock bag and freeze. Stick them in the freezer before work in the morning and they’ll be ready for dessert.
In a powerful blender (I use a VitaMix) combine the frozen strawberries, milk, sugar, cardamom and vanilla. Blend on low until the mixture begins to incorporate. Increase the speed slowly until you get to the high setting and blend until you have ice cream in there (like 30 seconds, you want ice cream not a milkshake.) If your blender seems like it’s stuck and the ingredients aren’t blending, turn it off and use a wooden spoon to clear the area around the blades, then push the unblended top part to the bottom and try again. You might have to do this a few times.
Scoop it out and garnish with coconut.