Some of them ended up here:
This is our first attempt ever at making ice cream, and I was sold on making it because the recipe didn't require an ice-cream maker. Or rock salt.
Since it's delicious -- especially with homemade rhubarb pie -- I highly recommend that you try the recipe (found of course in Simply in Season).
Since it's delicious -- especially with homemade rhubarb pie -- I highly recommend that you try the recipe (found of course in Simply in Season).
Strawberry Ice Cream
2-3 c. strawberries, mashed
2 c. whipping cream, whipped to soft peaks
1 1/4 c. sweetened condensed milk
1 c. cold water
6 T. sugar
1/2 tsp. vanilla
1/4 tsp. salt
Chill all ingredients. In mixing bowl, beat all ingredients together with an electric mixer. Pour into a 9x13-inch pan and freeze until mushy, 3-4 hours. Remove from freezer and return to mixing bowl. Beat until smooth but not melted. Return to pan and freeze another 3 hours.
(Can substitute 6 peeled, crushed fresh peaches or blueberries for the strawberries and almond extract for the vanilla.)
2-3 c. strawberries, mashed
2 c. whipping cream, whipped to soft peaks
1 1/4 c. sweetened condensed milk
1 c. cold water
6 T. sugar
1/2 tsp. vanilla
1/4 tsp. salt
Chill all ingredients. In mixing bowl, beat all ingredients together with an electric mixer. Pour into a 9x13-inch pan and freeze until mushy, 3-4 hours. Remove from freezer and return to mixing bowl. Beat until smooth but not melted. Return to pan and freeze another 3 hours.
(Can substitute 6 peeled, crushed fresh peaches or blueberries for the strawberries and almond extract for the vanilla.)
