Marga's Food Blog

My two latest ice cream experiments have come straight out of the Ben & Jerry Ice Cream & Dessert Book. They’ve been great!
Saturday I made strawberry ice cream for my birthday party. I made it “chunky” by adding the strawberries in the last five minutes and put some cookie/chocolate crumbs for good measure. Everyone liked it, some people thought it tasted like strawberry short cake. I’ll certainly make it again this summer.
Just now I finished a batch of kiwi ice cream. The description in the book “exotic, subtle flavor for the true connoisseur” wasn’t too encouraging but I bought a bunch of kiwis at the farmer’s market and I wanted to give it a try. It is delicious! I find it very refreshing. I made it with half-sugar/half esplenda. The one minus is that it hurts my tongue when I eat it – but I think I may have a minor allergy to kiwi (I have similar experiences when eating some nuts).
Anyway, here are the recipes as I made them. You will need an ice cream maker with at least a 1.5 qt. bowl.
=Strawberry Ice Cream
1 basket fresh strawberries, hulled & sliced
1/3 cup sugar
juice of 1/2 lemon
2 eggs
3/4 cup sugar
2 cups heavy or whipping cream
1 cup milk.
Mix strawberries with the sugar and lemon juice and let stand in the fridge for at least 1 hour.
Whisk the eggs until light and fluffly, about 2 minutes. Gradually add the sugar and whisk in until well combined. Add the cream and milk and mix well. Add the juice from the strawberries and whisk.
Mash the strawberries into a pure and set aside.
Transfer the mixture into the ice-cream make and freeze according to the manufacturer’s instructions. A couple of minutes before it’s done, add the mashed strawberries. Make sure they combine well. Transfer ice cream to an airtight container and freeze until hard.
=Kiwi Ice Cream
6 kiwis
2 tbsp. sugar
2 eggs
1/2 cup sugar
1/2 cup esplenda
2 cups heavy or whipping cream
Mash the kiwis, mix with 2 tbsp. of sugar and let stand in the fridge for at least 1 hour.
Whisk the eggs until light and fluffly, about 2 minutes. Gradually add the sugar and splenda and whisk in until well combined. Add the cream and mix well. Add the mashed kiwis and mix well.
Transfer the mixture into the ice-cream make and freeze according to the manufacturer’s instructions. When done, transfer ice cream to an airtight container and freeze until hard.