Simple Strawberry Ice Cream

Simple strawberry ice cream from Lomelino's new ice cream cookbook.  4 ingredients and so good

Spring has finally arrived in Maryland and strawberries are on my mind.  It will still be a few more weeks before the bright red berries are in season, but luckily I have been able to satisfy my strawberry cravings with some frozen strawberries from last season.  Fresh fruit frozen while in season is the perfect ingredient in ice cream.  I initially satisfied my strawberry ice cream craving with a batch of Jeni’s Roasted Strawberry Buttermilk Ice Cream.  Such as simple and delicious scoop.  I love the slight yogurt-like tang from the buttermilk. The quart of ice cream was quickly demolished by my husband and I, so I made another batch of strawberry ice cream, this time borrowing from a new ice cream cookbook in my possession.

Lomelino’s Ice Cream cookbook fell on my doorstep a few weeks ago.  Baker and food photographer Linda Lomelino shares simple yet elegant ice cream, sorbet, and frozen dessert recipes in her new cookbook.  The photography is moody and beautiful.  Something to aspire towards.  I decided to make the strawberry ice cream because of my craving but also because it is only four ingredients.  Cannot get much more simple.  The result?  Excellent texture, a bit sweet but very strong in strawberry flavor.  I think I may play around with the recipe and add some buttermilk or yogurt next time.

Good news!  You too can own your own copy of Lomelino’s Ice Cream.  I was provided with two complementary copies of the book – one for me and one for a lucky reader.  Enter via Rafflecopter below.  I will announce a winner next Friday.  Good luck and enjoy!

Strawberry Ice Cream
Recipe from Lomelino’s Ice Cream
Makes 1 quart

8.75 ounces strawberries, fresh or frozen (thawed)
1 Tablespoon fresh lemon juice
1 can (14 oz) sweetened condensed milk
1 cup heavy whipping cream

Rinse the strawberries. Cut them into small pieces and blend to a puree with the lemon juice. Blend the puree with the condensed milk.

Whip the cream until fluffy and mix into the puree.  Refrigerate the mixture until it is completely cold.

Process the mixture in the ice cream machine until ready.  Pour the ice cream into a chilled bowl and freeze.

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Comments

  1. TAMARA says

    I HAVE TRIED THE CANTALOUPE SORBET IT IS SO GOOD. THE NEXT RECIPE I AM PLANNING ON TRYING IS THE VANILLA CLOVE ICE CREAM.

  2. Tammy Swinney says

    I just tried my hand for the first time making ice cream, and this was the recipe I used. It was delicious and a big hit with my family. Thanks so much for the recipe!

  3. says

    This is a great recipe. I have tried it and I am considering adding it to our list of options for catering birthday parties. Where do you get the ideas for your recipes?

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