I have been making ice cream nonstop lately. Part of it is the sheer joy that the weather has finally warmed up and the sun is out. I swear I am honestly happier when the sun is beaming down upon me. The other part is that while I enjoy the sun and it’s warmth, it will get downright HOT in Indiana soon, and I am stocking up the freezer with as much ice cream as I can fit in it.
And then, there are strawberries. The combination of the first warm days of the year + fresh strawberries = me in absolute bliss.
Strawberries are just starting to make an appearance at the farmers market and you can be sure that I am purchasing a pint or two each week. Fresh farmers market strawberries are 100 times better than what you could ever buy at a grocery store. These strawberries vary in size, some as small as the fingernail on your thumb, others as large as the palm of your hand. Walking around the market I would see children popping strawberries in their mouths like they were candy.
Strawberries are nature’s candy.
Strawberry Mint Ice Cream
Makes 1 Quart
- 1 cup whole milk
- 3/4 cup sugar
- 2 cups heavy cream
- 1 tbsp light corn syrup
- 1 vanilla bean
- Pinch of salt
- 20-30 mint leaves, gently torn
- 1 pint of strawberries
- 2 tbsp brown sugar
- In a medium saucepan, heat the milk, sugar, heavy cream, vanilla bean, light corn syrup and a pinch of salt until sugar has dissolved.
- Stir in the torn mint leaves and let sit in a covered container in your refrigerator overnight.
- Preheat the oven to 350 degrees. Roast the strawberries in a glass baking dish with the brown sugar for 30 minutes.
- Let cool, then place in a food processor and pulse until most of the strawberries are broken up.
- Strain the mint leaves and vanilla out of the ice cream mixture, then freeze in your ice cream machine per manufacturer’s directions.
- Once the ice cream is almost done, drizzle half of the strawberry mixture in. Scoop into a freezer-safe container and freeze for at least one hour before serving.