After months of internal debate, I broke down and subscribed to Gourmet and Bon Appétit. I was hesitant because I had just unsubscribed from some other magazines in an effort to save some trees (plus I just wasn’t reading them any more… stuff like Lucky and Self). But after seeing so many recipes from both of these food-lover magazines regularly popping up on the blogs I read, I began to feel left out. That’s right, I’m a joiner. So I subscribed. And instead of choosing just one, I subscribed to both. I recently received the second issue of each, and so far have no regrets… there are many recipes I have enjoyed making and so many more I want to try.
The peach pie I made last month along with the sour cream ice cream both came from Gourmet. And the entire July BBQ issue of Bon Appétit makes me drool. I can’t wait to do some real barbecuing… mmm, pulled pork.
The strawberries at the farmers’ market winked at me so I brought them home. A whole half flat of them. Red, juicy and oh-so-sweet. And as luck would have it, there is a no-cook strawberry ice cream recipe in this month’s Gourmet. So I put two and two together and got ice cream…
Yep, two quarts of it. You could do it all in one day, but I made the base one night and let it chill until the next day when I churned it. And ate it. And ate a little more. (by the way, the ice cream base is creamy and delicious all on its own. I tasted a lot of it before it made it to the fridge to chill… strawberries and cream. so good).
One quart has been eaten and thoroughly enjoyed by Dan and his boys (and me, of course). The other I sent home with a friend who is in her second trimester… she also took home a pint of pickled grapes. I don’t expect her to eat them together, but I did think it was a little funny I was sending her home with pickles and ice cream.
Because this ice cream is not made with a custard-base, it doesn’t have quite the same creaminess but it is very strawberry-y and the texture is creamy just not as creamy. Dan described it as 1/3 sorbet and 2/3 ice cream… which is pretty accurate. It’s especially good if you let it soften up just a bit (then its more creamy and less icy).
Perfect No-Cook Strawberry Ice Cream
(adapted from Gourmet, August 2009)
1 pound strawberries, trimmed and halved
3/4 cup sugar
3/4 teaspoon fresh lemon juice
1/8 teaspoon salt
2 cups heavy cream
equipment: ice cream maker
1. In a large bowl, coarsely mash strawberries with sugar, lemon juice and salt using a potato masher. Let stand 10 minutes, stirring and mashing occasionally.
2. Transfer half of the strawberry mixture to a blender. Purée with the cream until smooth.
3. Return strawberry cream to the bowl with the remaining strawberries.
4. Chill (stirring occasionally) until very cold, 3 to 6 hours.
5. Freeze mixture in ice cream maker. Transfer to an airtight container and put in the freezer to firm up.
Note: ice cream keeps about 1 week.