A food blog with delicious recipes and stories
Easy Eggless Strawberry Ice Cream

Strawberry Ice Cream

Summer is already here in Long Beach! Last week was particularly hot. Hot days call for what? Right. Ice cream! So on one hot day last week I made ice cream. I discovered heavy cream in the refrigerator,  screaming to be used, which made me suddenly remember about the recipe I had for easy ice cream. Easy. Eggless. Strawberry-full. Creamy. The all-in-one ice cream. So I made a batch. It was good.  Here’s the recipe. You will be shocked at how short the ingredients list is. Be prepared for the shocking result, too. In a good way. Enjoy!

Fresh Strawberries

For this ice cream I used fresh strawberries – more than half puréed , and the rest chopped into small pieces.

Pureed Strawberries

Here’s the puréed portion of the strawberries.

Strawberry Ice Cream

Small, bright chunks of strawberries look contrasting against the light pink color of the ice cream. Beautiful.  Don’t you think?

Easy  Strawberry Ice Cream

Serves about 6

Ingredients

3 cups fresh strawberries (preferably organic)
1 cup granulated sugar
2 cups cold heavy cream
2 cups cold whole milk

Directions

Wash then hull the strawberries. Puree 2 cups of the strawberries in a food processor. Chop the remaining strawberries finely (if the strawberries are very ripe and soft, you can simply mash all of them with a fork or a potato masher, to obtain both the juice and small soft chunks). In a large mixing bowl combine the puréed strawberries with sugar and whisk to blend. Add the chopped strawberries with juices, heavy cream, and milk. Stir to combine.

Pour the mixture into the freezer bowl of your ice cream maker and proceed per manufacturer’s instructions.

If you don’t have an ice cream machine, pour the mixture into a covered durable container with a lid and place in the freezer. Remove from the freezer in about 1 hour and whisk with a balloon whisk for a few minutes, or beat with a hand-held electric mixer, breaking the ice around the edges. Cover and place back in the refrigerator. Repeat this 2 to 3 more times, then leave the ice cream to freeze completely. This process will yield a creamy ice cream.

Let’s discuss. Please leave a comment.

  • Eggplant and Mushroom Baked Saffron Rice (Tahcheen)
    Eggplant and Mushroom Baked Saffron Rice (Tahcheen)
    April 18, 2017 by Feride Buyuran
    Bright, vivid colors, a skillful use of aromatic spices, irresistible flavors coming from varied ingredient concoctions, and an eye-pleasing presentation with fresh herbs, dried rose petals, pistachios, almonds, or barberries scattered atop savory and sweet dishes. I love these things about Persian dishes. It is a beautiful cuisine. I find a lot of elements of it in my native Azerbaijani...
    Read more
  • Blooming Apricot Tree | AZCookbook.com
    Links to Reads, April 2017
    April 4, 2017 by Feride Buyuran
    * Buying healthier snacks at vending machines? Possible. You just have to wait to get them. * Typical items in a Middle Eastern pantry, from The Splendid Table. * Do you like baking for others? Keep at it. There are proven benefits to it. * It is sad that today, famine is still so much present in many countries, including...
    Read more
  • Feride Buyuran, Lincoln Memorial | AZcookbook.com
    My Trip to Washington, D.C.
    March 28, 2017 by Feride Buyuran
    It’s  been a little more than a week since we returned to Los Angeles from D.C. (our very first trip there!) and we already miss it there a lot.  What a great place it is! History, culture, beautiful architecture all around – so much to explore and experience! Sadly, the famous cherry blossom trees were hit hard by the frost...
    Read more
  • Cardamom-Walnut Cookies (Mutekke)
    Cardamom-Walnut Cookies (Mutekke)
    March 20, 2017 by Feride Buyuran
    These tender Cardamom-Walnut Cookies hailing from Azerbaijan are especially popular on spring holiday Novruz, when they often adorn the khoncha, a holiday tray, along with other festive savory and sweet bakes, including the three indispensables – shorgoghal, baklava, and shekerbura. The roll-ups are called mutekke, taking their name from the traditional tube-shaped pillow, mutekke, used to lean on at leisure....
    Read more
  • Greek Chicken with Carrots and Fennel
    Greek Chicken with Carrots and Fennel
    March 9, 2017 by Feride Buyuran
    If you are looking for an easy, one-pot meal that will save you a lot of time preparing and cooking while satisfying your taste buds, look no further. Make Greek Chicken with Carrots and Fennel. I made it recently and loved it. The recipe for this scrumptious dish comes from the wonderful book on olive oil by my blogger friends...
    Read more
  • Pistachios and Barberries | AZ Cookbook
    Links to Reads, March 2017
    March 3, 2017 by Feride Buyuran
    The brand new March has brought with it a new round of Links to Reads that I hope you will enjoy reading. Don’t forget to click on “Read More” at the end for more cool links. * Did you know that butter was discovered quite by accident centuries ago? * A food-allergen detection device for diners, invented at MIT. *...
    Read more
  • Swiss Chard and Spinach Crostata with Fennel Seed Crust
    Swiss Chard and Spinach Crostata with Fennel Seed Crust
    February 27, 2017 by Feride Buyuran
    If you, like me, love leafy greens and quiche-like bakes of all sorts, then Swiss Chard and Spinach Crostata with Fennel Seed Crust should be right up your valley, and you should make it as soon as possible. So good! I spotted the recipe in Cara Mangini’s wonderful new cookbook, The Vegetable Butcher, that she introduced during the book luncheon...
    Read more
  • Bulgur Salad with Beets and Apples
    Bulgur Salad with Beets and Apples
    February 21, 2017 by Feride Buyuran
    A few weeks ago, we were invited to a dinner, where our friend, a fantastic cook, Yasemin of Yasemin’s Kitchen, spread an irresistible Turkish feast we absolutely fell in love with. Among the bright array of dishes Yasemin prepared, including eggplant, peppers, and tomatoes in olive oil (kirli kizartmasi), green salads, pilafs and boreks, one dish stood out for me...
    Read more