Thursday, December 24, 2015

Wildly Successful Homemade Strawberry Ice Cream

We bought an ice cream maker with dreams of offering alternatives to the sorbets and sherbets offered in the grocery store.  We would make more varieties, healthier, with real fruit and less sugar!!!  But it turns out that low sugar with no fat really... isn't that popular.  So I'm embracing the sugar again, and I hope that in reality it's less than in the grocery store versions - I don't have to see the manufacturer add cup after cup to their batch like I do at home!  And at least it's real fruit, actually picked in season! (And sometimes frozen at home for later use).

Here's the one recipe that has really really gone over well:

Strawberry Ice Cream

3 heaping cups strawberries
1/4 teaspoon salt
1 cup sugar
2 large eggs
2 cups fat free yogurt
1 1/3 dry milk
1/3 cup honey
1 teaspoon vanilla extract

Puree strawberries and salt in your blender or food processor, make sure there's still 2 cups of strawberries.

In a large bowl, beat sugar into the eggs until thick and pale.  Add strawberries, yogurt, dry milk, honey, and vanilla (all the rest of the ingredients).  Allow mixture to cool a few hours in the fridge and then follow the instructions of your ice cream maker.

Goes well with chocolate syrup - it's fat free!  Or make your own!

So it only has a cup of sugar and 1/3 cup of honey... not so bad?  Maybe?  It does have raw eggs, too, so use eggs that you trust are fresh and maybe don't serve it to any in poor health or low immune function.
Still not quite as good as plain old snow...

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