The second recipe of my self-declared Ice Cream Weekend comes from The Women’s Exchange Cookbook, published in 1901. It is probably the easiest ice cream recipe I’ve ever made and the most delicious. It also scoops really well after freezing. And it’s also the closest recipe to what many consider the mother of all ice cream recipes in the American colonies-the version from Hannah Glasse’s The Art of Cookery Made Plain and Easy, published in 1805.
You can adapt this recipe to any berry. DO NOT use frozen berries-only fresh.
Once you’ve tried it, you’ll think you’ve died and gone to heaven. My daughter’s nicknamed this recipe, “Fluffy Bunny Ice Cream.”
• One quart strawberries, washed, hulled, and cut in half.
• One cup sugar
• One cup milk (you can use skim)
• 2 cups heavy whipping cream
Process strawberries and sugar together in a food processor.
Chill for at least one hour.
Once your berries and sugar are thoroughly cold, mix in your milk and cream.
Pour it into your ice cream maker and let it do it’s business! It took about 18 minutes in my Kitchen Aid attachment to get it thoroughly frozen.
Place in freezer safe container and freeze it the rest of the way.