August 1, 2011
I found an old recipe for "Strawberry Cream Ice" in a Victorian cookbook, and I was fascinated by its sheer simplicity: “2 pints of strawberry juice, 3 pints of cream and 4 ounces of sugar to every pint of the composition.”
It really is that simple. I swooshed 2 pints of strawberries in a blender and then put them through a sieve; it made about a cup of strawberry juice. In place of ordinary granulated sugar, I used confectioner’s sugar, which dissolves more easily. It also throws the weight off; you won’t need more than a quarter cup or so for the cup of strawberry juice. Stir the sugar in, and then swirl in a pint of good cream. Now taste it to make sure it's sweet enough for you. Cut up up another handful of strawberries and add them to the mixture before starting to churn the ice cream. It should not take very long to freeze; about 15 minutes. Leave it on the slightly soft side.
The flavor is so pure and lovely – just strawberries and cream – the essence of pink. I can't think of anything nicer on a hot summer day.
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