Strawberry Ice Cream for #icecreamlove

Are you ready for some home made Strawberry Ice cream? You know that I love, love, love, strawberries, so of  course I had to make some for the dessert for my Bunco Salad Supper, which I was hosting last Monday. Sorry, I didn't get any pictures though.  I had borrowed my son's Kitchen Aid, Ice Cream attachment to make ice cream for this month's Love Blog hop. Initially we made Lemon Ice Cream, and now we were going to make strawberry, Yum! Now, when it comes to strawberries I'm sort of purist.  The way that I like strawberries best is plain, no sugar, and mashed a little, to bring out the juices. I could eat the whole pound that way.  I do add them to my morning oatmeal, no freeze dried strawberries here, to yogurt, in salads, in my iced tea, and on and on... by the way, we are retuning the ice cream maker attachment soon.  It's too dangerous to our waistlines.

The Fresh Strawberry Ice Cream is amazing.  Besides adding pureed strawberries to the custard, we  added chopped strawberries the last three minutes of mixing in the ice cream freezer, Strawberry Strawberry Ice Cream with double the strawberry flavor  We used half and half this time in place of the whipping cream, and it was still creamy and rich, full of of strawberry flavor, and pieces of strawberry, with fewer calories:) If you love strawberries, you will definitely love this Fresh Home Made Strawberry Ice Cream, I do. I never liked the store bought Strawberry Ice Cream, too many chemicals and artificial flavors. The fresh strawberries and very few ingredients, let all of the strawberry flavor shine through.  Get your bowls and spoons ready.  Enjoy!

I served Nutella Fudge Brownie Bites to go along with this amazing ice cream.  Every girl has to have her  chocolate.

Fresh Strawberry Ice Cream Adapted from Epicurious  Makes about 5 cups Ingredients 2 cups heavy cream or half and half  1/8 teaspoon salt 4 egg yolks 3/4 cup sugar 1 lb strawberries (2 cups), trimmed and quartered,  1c finely chopped Directions; Combine cream or half and half, and salt in a heavy saucepan and bring just to a boil. Remove from heat  Whisk eggs with 1/2 cup sugar in a bowl, then add hot cream in a slow stream, whisking continually. Pour back into saucepan and cook over moderately low heat, stirring constantly, until slightly thickened, about 7-10 min. Do not boil. Immediately pour custard through a fine sieve into a metal bowl, then cool to room temperature, stirring occasionally. Chill, covered, at least until cold, about 2 hours, and up to 1 day.*** While custard is chilling, purée 2 cups strawberries with remaining 1/4 cup sugar in a blender or food processor, until smooth, then force through fine sieve (to remove seeds) into chilled custard. Stir purée into custard. Freeze in ice-cream maker according to manufactures instructions. Add 1 cup of finely chopped strawberries to the ice cream maker the last three minutes of mixing. Transfer to an airtight container and put in freezer to harden. **To cool custard quickly after straining, set bowl in a larger bowl of ice and cold water and stir until chilled. • Ice cream keeps 1 week. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot. I  linked up my recipe to Brandie@The Country Cook's Weekend Potluck#23 Stop by and say Hi to Brandie!