Wednesday, May 23, 2012

Strawberry Blonde Ice Cream

You know that blonde's are the best, right? :)

Strawberry Blonde Ice Cream

-2 pints (2 lbs) strawberries, washed and sliced
-1 3/4 cups sugar (divided)
-2.5 cups heavy cream
-2 tsp vanilla
-1/8 tsp salt

-1 cup high-quality white chocolate chunks (just cut up a couple white chocolate Lindt bars)
-1 graham cracker pie crust, crumbled into pieces.  (You can sub 4 sheets of graham crackers broken into pieces if you like, but the crust is better)

Macerate sliced berries & 1 cup sugar for 30 minutes.  Combine 1 cup cream and last 3/4 cup sugar over medium heat and stir until sugar is dissolved. Drain and discard  juice from macerating berries and puree berries along with ingredients from saucepan, last 1.5 cups of cream, vanilla, and salt.  Chill mixture overnight. 

Freeze mixture in an ice cream maker according to manufacturer instructions.  I use an electric ice cream maker, and churn it for 30 minutes. Fold in white chocolate chunks and graham cracker crust. Pour into an airtight container, and freeze 6 hours, or overnight. (You can eat it immediately but ice cream is always better if you let it ripen).

Pretend you're Marilyn Monroe while eating. 

*For plain strawberry ice cream, just omit the white chocolate chunks and graham cracker crust.
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