I’ve wanted an ice cream machine forever but couldn’t bring myself to buy one, because of
1) its unipurpose function
2) how much space it would take in my tiny kitchen cabinets and freezer
3) fact that I could have ice cream anytime and gain a zillion pounds <– most important
Those highly logical reasons were enough to stop me.
BUT then my classmate, Jebran, starting bringing his homemade ice cream/deliciousness to school, and it was so heavenly. HE ruined store bought ice cream for me. Everything else just tastes overly sweet now.
So I borrowed his ice cream machine and made this for a class picnic. Never mind that it was the coldest day of the year. Adapted from Food.com.
1 pint strawberries
3 tablespoon fresh lemon juice
1/2 cup sugar
2 cups heavy whipping cream
1 cup skim milk
1 teaspoon vanilla extract
Combine strawberries and lemon juice.
In large mixing bowl beat eggs until light and fluffy, about 2 minutes. Gradually add 1/2 cups sugar and vanilla, mixing well. Bring heavy cream and milk to a boil on stovetop. Slowly pour hot milk into the egg mixture to cook (but not scramble) the eggs.
Add strawberries puree and mix. Pour into ice cream maker and follow manufacturer’s instructions.