I have the perfect “it’s-been-a-long-winter-and-it’s-finally-spring-and-I-want-to-completely-forget-the-frozen-horror-that-was-the-past-4-months” recipe for you. It has to do with strawberries and cream and sweet frozen creamy goodness. Interested?
Basically, we’re talking strawberry sherbet. But the best strawberry sherbet you’ve ever eaten. My family went nuts over it. NUTS. And since sherbet is mostly fruit it has very little added sweetener in it, which makes this something you can eat guilt-free!
This particular sherbet strongly reminds me of an Italian Water Ice “cream ice.” (My fellow Pennsylvanians will know what I mean by that. For the rest of you…sorry.) Fruity yet creamy at the same time. And just like water ice, when you freeze the leftovers it freezes HARD – not like ice cream that can be easily scooped back out again. So let leftovers sit in the fridge for a bit to soften up before eating!
Unlike ice cream, no advance prep of cooking and cooling a custard is necessary. You can start it and have it in the ice cream maker in 5-10 minutes. Twenty minutes later you have dessert!
Take about 2.5 pounds of cleaned strawberries and stick them in your blender. You might need to add a little apple juice or something to get them going, but you shouldn’t need much. (Even my cheapo Oster blender did it no problem). Blend on the highest speed until it’s completely smooth and pureed. You should end up with 5 1/2 cups of strawberry puree.
Taste, and add sweetener as necessary. Use honey, maple syrup, or pure liquid stevia extract. The amount of sweetener you need completely depends on how sweet your berries are, and your particular tastes. I added 1/4 cup of maple syrup and 2 droppers full of liquid stevia. Just taste until it seems sweet enough to you!
Pour it into your ice cream canister along with 1 1/2 cups of heavy cream.
And make it according to the ice cream maker’s instructions. Twenty minutes later you have this!
And a very happy family.
Store left-overs in the freezer in an air-tight container. It’ll be frozen hard later, so you’ll want to let it soften a little before eating.
- 5½ cups strawberry puree (about 2.5 pounds whole strawberries, pureed in the blender)
- 1½ cup heavy cream
- ¼-1/2 cup honey or maple syrup, or to taste (will depend on sweetness of berries)
- optional +/- 30 drops pure liquid stevia, or to taste
- Make the strawberry puree and taste it for sweetness. Add sweetener as necessary. You'll probably need at least ¼ cup of honey or maple syrup, but maybe more. The amount will totally depend on how sweet your berries are and your personal tastes!
- If you want to boost the sweetness a little without adding more honey or maple syrup, add some liquid stevia.
- Pour it into your ice cream canister and stir in the cream.
- Make according to the ice cream maker instructions.
- Leftovers will freeze hard in the freezer, so let it soften a bit before eating after it's been in the freezer!