In the early 80’s when we were living in Massachusetts I bought an ice cream maker called Lickety Split. Everything was plastic except for the two bowls, which were possibly aluminum or stainless steel. It costs around $25 and it could make two different pints of ice cream simultaneously. A few years later, Ben and Jerry’s and Haagen Dazs entered the freezer aisles, and eventually my Lickety Split entered the basement shelves of my appliance graveyard.
But this year’s food magazine covers rekindled my love of homemade ice cream. I may have spoken to my friend Lisa about it. At the beginning of June, only a few days after my birthday, there was a notice of withdrawal of parcels at the post office. I brought it home and inside was a Cuisinart iced sorbet and iced sorbet maker, the very one my magazines said was the best. And it was perfect during this short three-week strawberry season.
This device is a fantastic machine. If you keep his bowl, which contains water, in the freezer, you’re almost 25 minutes away from heavenly frozen desserts. You can eat it immediately, but I wrap it in liter plastic wrappers and will store it for more than a week. This is one of the easiest recipes; I made it three times (2 pints at a time). Next comes fresh peaches or blueberry ice cream. Later in the fall and winter, maybe chocolate ice cream with Heath bars. If you buy this particular ice cream, it costs around $100 or even less. Email me when you’re ready to start if you have any questions. And let me know how many more you come with yourself.
Fresh Strawberry Ice Cream
From the small Cuisinart brochure supplied with the ice cream maker
Yield: about 14 ½ cup servings
3 cups fresh ripe strawberries, hulled and sliced
4 tablespoons freshly squeezed lemon juice
1 ½ cups sugar, divided
1 ½ cups whole milk
2 ¾ cups heavy cream
1 ½ teaspoons pure vanilla ice cream
In a small bowl, combine strawberries with lemon juice and ½ cup sugar. Stir gently and let the berries macerate in the juice for 2 hours. Strain the berries, reserving the juice. Mash or puree half of the berries.
In a medium bowl, use a hand mixer on low speed to mix together milk and remaining granulated sugar until sugar is dissolved, about 1-2 minutes. Stir in heavy cream, reserved berry juice, berry puree and vanilla. Switch on the machine; pour the mixture into a freezer bowl and let mix until thickened, about 20 to 25 minutes. Five minutes before the end of the mixture, add the reserved sliced strawberries and allow to mix completely. The ice cream will have a soft and creamy texture. For a firmer consistency, transfer the ice cream to an airtight container and place in the freezer for about 2 hours or more. Take out of the freezer about 15 minutes before serving.
Lee White lives in Groton. She can be reached at [email protected]
ON THE SIDE
I am constantly delighted in restaurants and on our shoreline and also love the farm stalls available to us who like to cook with fresh late May ingredients (salads, peas and radishes), June strawberries, early sweet corn from the middle of our state and, of course, everything else available to us until the end of September.
But sometimes, when things aren’t available locally, I can buy a cantaloupe in February. I also eat, with caution, tomatoes from Mexico during the winter. So twice to try Mystic’s Engine Room burger, rare, I also asked for a slice of tomato and lettuce for my burger. Both times the waiters said they had no tomatoes, they weren’t local or seasonal, their restaurant was farm to table. We are fortunate to have had many farm to table restaurants. But please, not even a slice of tomato for a burger, or, damn it, a BLT? Please allow my sweet rant.