First up let me say that I had hoped to have 6 or 7 ice cream recipes for this week, but a few of the versions I’m working on are still in the working on stage and I wanted to go ahead and share the ones that I had finished that worked since the weather is starting to warm up (despite being in the 50’s and rainy here in Maryland today!) and people are starting to think about ice cream. You’ll most likely see those other versions later in the summer, including one that uses Snicker’s Bars, a plum/ginger creation, another that utilizes tomatoes and even an avocado version!
Now let’s talk some strawberries!
We already had Strawberry Frozen yogurt this week and if you were around Dianne’s Dishes last year you got a Strawberry Chocolate Mint version. One of my all time favorite versions of ice cream involves strawberry so I’m always experimenting with different versions! Besides since they are in season this is the perfect time to play around with strawberries!
A few years ago someone told me about buttermilk ice cream and how wonderful it was. I’ve played around with straight up buttermilk versions and honestly have never really liked it that much. I finally decided it would be fun to try and mix fruit with the buttermilk to let the sweetness of the fruit and the tanginess of the buttermilk play off of one another and it really worked! Another thing that was great about this ice cream is that I utilized a lot of fresh, local ingredients and that is always good!
This ice cream is the perfect blend of tangy/sweet. The strawberries and buttermilk blend well with one another! If you like a fruity bite, coupled with a zest of tang then look no further…This is the ice cream for you!
What You’ll Need:
1 pint of strawberries (Note: From our CSA)
1 cup of organic cane sugar
1 – 14 ounce can of sweetened condensed milk
1 cup of heavy cream (Note: From South Mountain Creamery)
2 cups of buttermilk (Note: Also from SMC)
Chop your strawberries and place in a glass container:
I like to use my blender. This comes in handy especially if you want to blend them smooth later.
Cover and place in the fridge for at least 4 hours to overnight to let juices form. Once the juices are there you can use them as is, or if you prefer smoother ice cream you can blend or process until smooth. I like bits of frozen strawberry, so I would just go from here. Go with what you prefer
In a large glass bowl mix together strawberry/sugar mixture with sweetened condensed milk, buttermilk and heavy cream. Pour into the bowl of your ice cream mixer and freeze according to your model’s instructions.
Once the mixture hits the soft serve stage place in an airtight container and store in the freezer.
Notes: You could try this with any sort of fruit. Peaches and blueberries immediately come to mind as good options to try.