Wednesday, November 22, 2017

Strawberry Sour Cream Ice Cream - Updated

Our eating habits have changed quite a bit since last time I made Ice Cream.  We are clean eaters and rarely buy processed or pre-packaged food any longer.  We also only eat Grass Fed dairy, including Milk, Butter, etc.

We picked up a flat of fresh Oregon Hood Berries (the best in the World in my opinion) and decided to make Ice Cream with some of the Berries.  It was so delicious and we were even happier knowing it was not a bunch of cheap ingredients.

3 cups strawberries, rinsed
1 cup sugar (we used half regular sugar and half Coconut Sugar which has a lower glycemic hit)
1 cup sour cream (I used low fat)
1/4 cup fresh squeezed
2 cups of whole grass fed Milk
2 TBL Coconut Oil
2 teaspoons vanilla

Hull strawberries and place in a 3- to 4-quart pan. Coarsely mash with a potato masher. Add 1/2 cup sugar and the Coconut Oil, and stir occasionally over medium-high heat until mixture begins to bubble, 2 to 3 minutes.

Nest pan in a bowl of ice water and stir often until cold, 5 to 10 minutes. Remove pan from ice water.

Add remaining 1/2 cup sugar mixture, sour cream, lemon, milk, vanilla, and berries; stir until blended (mixture will be streaked).

Pour into an ice cream maker (1 1/2-qt. or larger capacity). Freeze according to manufacturer's directions until mixture is softly frozen, dasher is hard to turn, or machine stops.

Spoon out and serve softly frozen or, to scoop, freeze airtight about 3 hours; store airtight in the freezer up to 1 week.

**Note: If you are using a Kitchenaid Ice Cream attachment, it is imperative you put the bowl in the freezer for at least 24**

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