Today I am sharing my #2 item on beating the heat this summer! You won’t believe this but we once again had another cool down this weekend in North Carolina. Maybe we won’t have as brutal of summer but I am not counting on that as I have lived many summers in North Carolina and this year will be my 9th summer living in Coastal North Carolina.
I hope you all have had a wonderful weekend so far we were fortunate to enjoy some time with family that we don’t see as often as we would like too.
Today’s recipe is one of my faves and one I will be sure to have again soon! Hope you enjoy it!
You do need an ice cream maker to make this recipe. Ours uses a core ice cream maker so we have to chill about 24 hours before making. Since I never know when I want to make ice cream I clean mine and keep it in the freezer ready to go. We use the kind of maker that no longer requires salt to make it. It’s an ice cream/sorbet maker that I actually found on Craigslist for a steal!
Karen Lynn’s Homemade Strawberry Ice Cream
- 2 cups partially frozen strawberries ( I clean and hull them and let them partially freeze before I make)
- 1 1/2 C. heavy cream
- A dash of salt
- 1 tsp. vanilla
- 2/3 Cup honey
- 3/4 Cup Milk
Stir together milk, salt, and vanilla in a nice sized bowl.
Puree the strawberries until the consistency you wish I like to leave them a bit chunky.
Then add strawberries and honey in a the same time continually stirring.
We pour the mixture into the ice cream maker.
Since all ice cream makers are different follow the directions that work best for your ice cream maker from this point.
I don’t know about you but I love preparing a dessert for my family that is not loaded with chemicals and a dessert that is gluten-free which is a bonus as well! This recipe is not loaded with refined sugars and you save money since ice cream has skyrocketed at the grocery stores in price.
Please come back tomorrow for my special Memorial Day post in honor of the Memorial Day holiday!
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