My adventures with making ice cream. And eating it, too.

Thursday, July 10, 2008


It's the end of strawberry season. I had some leftover berries. I'd been meaning to make strawberry ice cream for a long time but haven't gotten to it.

I used fresh berries that we picked. They were actually a couple weeks old but they were still in good shape.

I picked up fresh milk and cream from Fish Family Farm that I bought at the farmer's market around the corner from my office.

Randomly, I chose Emily Luchetti's recipe. She has you cook the berries down with some sugar until you've essentially created jam. You combine that with the warmed dairy. That's a decent way to deal with iciness usually associated with strawberry ice cream. Not a great way, since you lose the freshness of the berries (although, with the berries spending a couple weeks in the fridge, they weren't just out-of-the-field fresh) and you sort of end up with Strawberry Jam Ice Cream instead.

The result was interesting. I'm not sure if it's the recipe, a step didn't follow correctly, something with the cream before I even used it, or something else entirely, but the ice cream has a distinct tang. It's not a bad tang but neither I nor my wife expected it when we started eating it. I do like it but it's not what I was expecting. Again, I'm not at all sure what happened. That said, next time, I'll be tempted to try a different recipe.

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About Me

I live in Connecticut, which results in a nice assortment of fresh fruits in the summer. I can afford all of this ice cream on a caloric basis because I enjoy long-distance running.