Friday, July 1, 2011
Strawberry Chocolate Chunk Ice Cream
8:00 AM | Posted by
Heidi-rose |
Strawberry Chocolate Chunk Ice Cream
Ingredients
3 cups fresh ripe strawberries, stemmed and sliced
4 tablespoons freshly squeezed lemon juice
1-1/2 cup sugar, divided
1-1/4 cups whole milk
2-3/4 cups heavy cream
1-1/2 teaspoons pure vanilla extract
1 cup of chocolate chips or chocolate chunks
Instructions
In a small bowl, combine the strawberries with the lemon juice and 1/2 cup of the sugar. Stir gently and allow the strawberries to macerate in the juices for 2 hours. Strain the berries, reserving juices. Mash or purée half the berries.
In a medium mixing bowl, use a hand mixer on low speed to combine the milk and remaining granulated sugar until the sugar is dissolved, about 1 to 2 minutes. Stir in the heavy cream, reserved strawberry juice, mashed strawberries, and vanilla. Turn the machine on; pour the mixture into freezer bowl, and let mix until thickened, about 20 to 25 minutes.
Five minutes before mixing is completed, add the reserved sliced strawberries and chocolate let mix in completely. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.
**We always have our freezer bowl in the freezer ready to go in the summer months. It ususally takes our bowl about three days to be completely ready after between batches. We also like to place our mixture into a plastic air tight container and place it in the the freezer for a day before we enjoy it. While I do like soft serve, the result right after mixing in our machine (A Cuisinart) is VERY soft and we like it to harden up more. Another tip, some ice cream makers say it is fine to keep the mixture in the freezer bowl but we have found this causing the ice cream to become freezer burnt.**
 |
| Photo Credit: bhamsandwich |
Ingredients
3 cups fresh ripe strawberries, stemmed and sliced
4 tablespoons freshly squeezed lemon juice
1-1/2 cup sugar, divided
1-1/4 cups whole milk
2-3/4 cups heavy cream
1-1/2 teaspoons pure vanilla extract
1 cup of chocolate chips or chocolate chunks
Instructions
In a small bowl, combine the strawberries with the lemon juice and 1/2 cup of the sugar. Stir gently and allow the strawberries to macerate in the juices for 2 hours. Strain the berries, reserving juices. Mash or purée half the berries.
In a medium mixing bowl, use a hand mixer on low speed to combine the milk and remaining granulated sugar until the sugar is dissolved, about 1 to 2 minutes. Stir in the heavy cream, reserved strawberry juice, mashed strawberries, and vanilla. Turn the machine on; pour the mixture into freezer bowl, and let mix until thickened, about 20 to 25 minutes.
Five minutes before mixing is completed, add the reserved sliced strawberries and chocolate let mix in completely. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.
**We always have our freezer bowl in the freezer ready to go in the summer months. It ususally takes our bowl about three days to be completely ready after between batches. We also like to place our mixture into a plastic air tight container and place it in the the freezer for a day before we enjoy it. While I do like soft serve, the result right after mixing in our machine (A Cuisinart) is VERY soft and we like it to harden up more. Another tip, some ice cream makers say it is fine to keep the mixture in the freezer bowl but we have found this causing the ice cream to become freezer burnt.**
 |
| Photo Credit: smiteme |
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1 comments:
MMM, sounds delicious! I really need an ice cream maker now!
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