I Scream, You Scream

I'm really against buying stuff for the kitchen that's too gadgety, or too big, or that only serves one purpose. It's my belief that if you're going to purchase something for the kitchen that falls into one of these categories, then it needs to be something that will get a lot of use. So, depending on what you like and what you use, certain exceptions could be made.

The ice cream maker was one of these exceptions for me. I've been jonesin' for one since last summer, when I was reading recipe after recipe for delicious homemade ice cream. I resisted, though, because 1.) I was already completely enamored with the Kitchen Aid mixer, and I was therefore getting fatter by the second, and 2.) I didn't know if I would use it that much.  I passed on it last summer, but this summer couldn't get it out of my mind.  When I saw this recipe for strawberry ice cream brownie cupcakes I knew that the ice cream maker had left the "want" column and entered the "need" column.   (I also pretended that I would make things like sorbet and other healthy snacks with it.  Pfffffffft.)

So yesterday I indulged, printed out a B3 coupon, and went shopping.  And here she is, Alma, our new ice-cream making child.  I  had considered buying the Kitchen Aid ice cream maker attachment, but it was more expensive, would require patience because I'd have to wait for shipping, and I wasn't sure that it would fit my extremely old (but awesome) mixer.

I was debating which type of ice cream to make first.  I narrowed it down to two different flavors, strawberry and chocolate peanut butter.  Matt's mom advised me well, I think, when she suggested that I go with the strawberry since the berries are perishable.  So I did.  I actually used the same ice cream recipe from the strawberry ice cream brownie cupcakes courtesy of Annie's Eats.

It's possible that I neglected to consider the aeration factor of the ice cream process, and that my ice cream runnethed over.  Could be worse, right?

And after hours of planning and churning and licking spatulas (I dirtied five in the process) and dropping ice cream into my phone and onto my freshly-mopped floor, I had a little bowl of heaven.  It's creamy and rich.  The strawberries are like little frozen candies.  I'm salivating thinking about it.

Strawberry Ice Cream (from Annie's Eats)


Strawberry Ice Cream


Ingredients:


2 cups fresh ripe strawberries, stemmed and sliced


3 tbsp. freshly squeezed lemon juice


1 cup sugar, divided


1 cup whole milk


2 cups heavy cream


1 tsp. vanilla extract


Directions:


Combine the strawberries with the lemon juice and 1/3 cup of sugar; stir gently and allow the strawberries to macerate in the juices for 2 hours.
In another bowl, use a hand mixer to combine the milk and granulated sugar until the sugar is dissolved. Stir in the heavy cream, the vanilla and any accumulated juices from the strawberries.

Turn on your ice cream maker and pour the mixture into the frozen bowl. Let mix until thickened, about 25-30 minutes. Add the sliced strawberries during the last 5 minutes of freezing. Ice cream will be soft at this point. For a firmer ice cream, transfer to an airtight container and store in freezer until it has reached your desired consistency.

It's a good thing that I pampered myself, because this week's going to be a doozy.  I'll be using strawberry ice cream as a stress reliever.  Happy week to you!