A good photographer uses props to highlight the subject, right? Right? (Or am I just making that up? No wisecracks on the 'good photographer' thing either!)) Anyways, I made strawberry ice cream and deliberately saved one strawberry to use as a prop for Strawberry Ice Cream's photo shoot.
Then, Tristyn came along.
And he wanted to eat the strawberry. He wanted to eat my prop!! I had to fight him for it. The strawberry didn't come out looking good at the end. Hence the focus being on the big bowl of ice cream in the background and not on the smaller bowl in the foreground. (I have the picture with the focuses reversed and let me tell you the state of that strawberry would frighten you off eating strawberries for at least a week!)
Strawberry Ice Cream
by Michelle
1 pint of strawberries
2 tablespoons of lemon juice
1/3 cup sugar
3/4 cups whole milk
2/3 cups sugar
1 tsp vanilla
2 cups heavy cream
1. Hull and slice the strawberries. Place in a bowl and combine with the 1/3 cup of sugar and the lemon juice. Allow to sit for 90 minutes.
2. Whiz the strawberry mixture through a food processor until it's as smooth as you like your strawberry ice cream. If you like chunks of strawberries process it for only a minute or so. If you prefer it smoother like we do, process until no chunks of berries remain. Pour back into the bowl.
3. Add the 3/4 cups whole milk and the 2/3 cups of sugar. Stir until the sugar is dissolved. Add vanilla and cream and stir until well combined.
4. Pour mixture into an ice cream machine and process according to the manufacturer's suggestion. (I find 25-30 minutes works well). Store in an airtight container and ripen in the freezer for several hours before serving. This will firm up the ice cream though you certainly can eat it sooner.
