Who can resist a scoop of homemade ice cream? Not I. In fact, every time I have made salted caramel ice cream in the past, I had the hardest time stopping. Recently, I discovered a delicious strawberry ice cream recipe that I absolutely adore. To make it, follow the directions
to make vanilla ice cream, but omit the vanilla bean. Take 1 lb of fresh strawberries and slice and dice into tiny pieces. Add 1/4 cup of granulated sugar (or more/less depending on how sweet the strawberries are), mix, and let it sit overnight in the fridge with the vanilla custard base. The next day, mash the strawberries with a potato masher until it's at the desired consistency. I don't like using the blender, because I enjoy my strawberry ice cream with texture. Mix the strawberries into the vanilla custard and freeze in ice cream maker.
Whenever I go to the grocery store, I have a tendency to purchase single serving ice cream flavors. I pondered and wondered if there was a way to make one portion sizes with homemade ice cream. With my stubborn ass, I figured out a way and you can follow along in this picture tutorial.
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| Materials: saran wrap, plastic hair ties, 2oz plastic sample/portion cups (aka jello shot cups) |
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| Pour freshly churned ice cream into all the containers and leave in freezer while you attach the cover. First, Take saran wrap and place over top of container. Secondly, take a hair tie and stretch it over the opening. |
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| Viola! A perfectly sealed container. |
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| When you are ready to enjoy ice cream, simply peel off the saran wrap like the covering for the store brought ones. |
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| Mmmm...enjoying my sweet treat. |
