It’s “officially” summer according to the calendar (even everyone keeps telling me that summer doesn’t really start in Oregon until after 4th of July…) and so I thought it would be the perfect time to share my first homemade ice cream recipe of the season! I love ice cream and plan on making a few different kinds this summer, but since strawberries are at the peak of their season in June here in Oregon, making strawberry ice cream seemed like a logical first flavor to try out!
I picked up a half a flat of gorgeous Hood strawberries at the Portland Farmer’s Market last weekend and after a little research (and a tip from my friend Meredith), I realized that roasting the strawberries first was the best way to incorporate them into ice cream. I came across this recipe (the name of the blog alone sold me) and decided to go for it. I completely forgot that making ice cream is somewhat of a labor intensive process; it’s not particularly difficult or technical, it’s just sort of time consuming…but so, so worth it. This ice cream is absolutely divine!
(I wasn’t wild about using corn syrup, but many of the recipes I found called for it and I had it on hand so I did use it – I just forgot to put it in this picture!)
When the custard is completely chilled, remove the vanilla bean pod and churn the custard in your ice cream machine according to the manufacturer’s directions. Freeze the ice cream. Makes 1 3/4 quarts.
After about 20 minutes…
Finished product after a night in the freezer! Also, I doubled the recipe because I figure if you’re going to do all the work to make homemade ice cream, you might as well make a lot it (ha!) and I ended up with two of these large containers plus one small container…so we’ve been eating a lot of ice cream 🙂