Instant Strawberry Ice Cream
1/2 cup plus 1 tablespoon sugar
1 1/2 cup heavy cream
24 ounces frozen sweetened strawberries -- chopped into large chunks
whole or sliced fresh strawberries -- for garnish (optional)
In a medium bowl, whisk the sugar into the heavy cream. Set aside. Place
the frozen strawberry chunks in a blender. With the blender running,
slowly add the cream mixture, stopping to stir 3 or 4 times, until the
mixture is smooth but still shows bits of strawberries. Transfer to a
shallow metal pan. Cover and freeze to a scoopable texture, about 1 hour.
Top with strawberries, if desired. Makes 8 servings
There's plenty of good commercial strawberry ice cream around, but this
homemade version has a high proportion of fresh strawberries and is
simple to make. You don't even need an ice cream freezer. It takes just
5 minutes to prepare in a blender, and an hour later it's ready to eat.
In an airtight container, the frozen quart of ice cream will last up to
1 month, assuming your willpower lasts that long.
Adapted from "Perfect Recipes for Having People Over," by Pam Anderson
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