I always look forward to the month of June. Summer is just beginning, the weather is beautiful, and the fresh produce starts rolling in at the markets. I went to farmers’ market the other day and purchased some beautiful strawberries from Michigan.
There are so many different things you can make with strawberries, so it was really hard for me to decide what to do them. One of my favorite desserts is strawberry ice cream. Is there anything more perfect during the summertime?
I made a custard using Davidson’s Safest Choice Pasteurized eggs, cream, milk, sugar, vanilla, and pureed strawberries. After the custard is made, it chills overnight, or until completely cold. This is the secret is silky smooth ice cream.
The chilled custard is then whipped into ice cream using an ice cream machine. I invested in an ice cream machine a few years ago, and have used it multiple times every summer – they’re worth the money. Think how much money you’ll save by not purchasing store-bought ice cream!
To jazz up the strawberry ice cream a bit, I added chopped homemade blondie chunks that I had baked the night before. The blondie is rich and buttery, and made with Davidson’s Safest Choice Pasteurized eggs. The great thing about using Davidson’s Safest Choice eggs in the blondies is you can add the blondie batter straight into the ice cream to make “Strawberry Blondie Batter Ice Cream” if desired. I baked mine just for a few minutes, so my ice cream had chewy and gooey bits of blondies.