Ice cream is one of America’s favorite treats and strawberry ice cream is a classic. To celebrate the publication of my cookbook, Endless Summer: 54 quick and creative ice cream and dessert recipes, I’m publishing my recipe for strawberry ice cream.
Here’s the story behind Endless Summer. The Monday before Christmas (2013) I got a call from my client at Zoku LLC. They had a new product, individual ice cream makers, and wanted to know if I’d like to write an ice cream book to accompany this new venture. Having worked with them before, I knew they operate on a tight deadline and this one was particularly challenging. Write the book in six weeks!
Endless Summer is available at Williams-Sonoma stores and online, as well as amazon.com and other venues. The book is sold separately from the Zoku Ice Cream Maker and works for traditional ice cream machines. There are 54 recipes for ice cream, gelato, sorbet, granita and some dairy-free frozen desserts as well as recipes for sauces, apple pie, profiteroles, ice cream cones and more. I am particularly pleased with, well all of them, but a couple of favorites are the Pumpkin Pie, White Chocolate & Fudge Swirl, and Coconut Milk, Lemongrass, Ginger & Jalapeño (one of the dairy-free desserts). With Zoku’s permission, here is the recipe for strawberry ice cream.
Check out Zoku’s website to see all their fun individual appliances, such as the Quick Pop Maker and the Slush and Shake Maker. Great recipe books for these, too!
Get our recipe for peanut butter cookies and make PB&J ice cream sandwiches!Print
Strawberry Ice Cream
Tip: To maximize the strawberry flavor, cut large strawberries in quarters and small one in half to get a full measure.
- Prep Time: 20 mins
- Total Time: 20 mins
- Yield: 1 quart 1x
- 1 1/2 cups rinsed and hulled fresh strawberries
- 1/2 cup granulated sugar
- 2 tablespoons freshly squeezed lime juice
- 1 teaspoon vanilla extract
- 1/4 teaspoon Kosher salt
- 1 1/4 cup heavy cream
- 1 1/4 cup milk
- Puree the strawberries, sugar, lime juice, vanilla and salt in a blender or food processor. Add the cream and milk and pulse to combine. Transfer to a storage container and refrigerate for at least five hours or overnight. Stir well before using.
To make the PB&J ice cream sandwiches, take one cookie and place 4 ounces/1/4 cup ice cream on the backside of the cookie and cover with another cookie and gently press.