Tuesday, June 21, 2011

strawberry elderberry ice cream.

We love to make cold treats in the summer. Granita, sorbet, ice cream, frozen custard...all have their place. My favorite quick make ice cream recipe is really just that - quick and easy to make. It is not the mild fruit flavor of most ice creams - this is triple the fruit and 100% of the flavor. It isn't too sweet either, and it really tastes more like frozen strawberries and cream than ice cream. Perfectly delicious.


1 pound hulled strawberries
juice and zest of half a lemon
9 Tbsp raw honey
5 Tbsp elderberry syrup
1 cup whipped cream, chilled
1 tsp vanilla extract or scraped seeds from half a vanilla bean
a few grates of fresh nutmeg (optional)

In a food processor* pulse the strawberries, honey, vanilla, lemon juice and elderberry syrup. Don't liquefy, just pulse so that the strawberries are chunky but not huge.
(*You can just macerate in a bowl with pastry cutter or fork too.)

By hand or with a kitchen aid whip the cream until it forms soft peaks.

Fold the puree of strawberries into the whipped cream, including all the liquid. Add the lemon zest.

Pour into your ice cream maker and run for 20-30 minutes. Transfer into a freezer container to set.

This is the most simple ice cream - and has such an intense strawberry flavor (and color!) that nothing can compare. Being such a simple recipe it is super easy to put together and have in the freezer in no time at all. Leaving more time for summer fun.

I used heavy cream for this recipe, but you could use coconut milk too. You won't get the light whip cream air from the coconut, but will still have the nice berry flavor. If you use regular sugar instead of honey let it sit in the bowl with the strawberries/vanilla/syrup/lemon juice for a bit to dissolve before pulsing. If you don't have elderberry syrup you can substitute - rose water would be wonderful - or just leave it out.


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