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The Very Best Strawberry Ice Cream

You guys, this is heaven. Seriously. Purely strawberries, sugar and cream, frozen into ultra-creamy bliss. The photos don’t come close to capturing its deliciousness – partly because I was in such a hurry to eat the stuff. It’s best straight from the ice cream machine, when it’s still soft. I think I just drooled on my keyboard.

LOOK AT IT. Are you licking your computer screen too?
I’m not a kitchen gadget-y sort of a person, but my ice cream maker is one of my best friends. Homemade ice cream is simple, particularly if you skip the custard-making part, which isn’t essential for an ultra-creamy ice cream. To make this, I mashed some fresh berries (you could use any kind) with sugar, then stirred in some cream – so easy to mix together I can hardly believe I’m writing out a recipe for it. It’s a far shorter distance between point A and B, and I can’t imagine it tasting any better. The kids were enamored with the stuff, which we scooped into sugar cones and ate while jumping through the sprinkler. I love that they’re getting pure ice cream – no colours (that brilliant pink is just from the berries!), stabilizers or artificial flavours. You could use honey instead of sugar to sweeten it, if you wanted to. and mash the berries as coarsely or as smoothly as you like. Such a great project to do with your kids – they can mash, measure, pour, freeze and eat. (And share!)

The Very Best Strawberry Ice Cream

1 lb. ripe strawberries, hulled and halved
1/2 cup sugar or 1/3 cup honey
1 tsp. lemon juice
2 cups heavy (whipping) cream, 18% coffee cream or half & half

In a bowl, mash the strawberries, sugar and lemon juice with a potato masher (or squish them between your fingers, or whiz in the food processor); stir in the cream. Freeze in an ice cream maker according to the manufacturer’s directions. If you want it firmer, transfer to a container or bowl and put in the freezer until firm. And please, try to share.

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