When my oldest daughter was in pre-K — more years ago than seems possible — I packed up my old school ice cream machine, a big bag of ice, some rock salt, a pint each of cream and milk, a bit of sugar and a basket of market-fresh strawberries and hauled it all into her classroom. I also carried a tremendous amount of courage, giving each preschooler a plastic knife to slice off the tops of the juicy berries and then cut them into irregular pieces.
The bits were collected in a big bowl and mashed up with the sugar, cream and milk.
Their unforgettable glee still tickles me, a dozen or so 3- and 4-year-olds collaborating on homemade strawberry ice cream. We poured the pink mixture into the churn’s container, watching the ruby bits of berry bob to the top and the tiny seeds fleck the mixture like fresh cracked pepper.
Louisiana Strawberry Ice Cream
Once the mixing paddle was in place, on went the lid. Then we layered the ice and salt all around the container nestled inside the rustic wooden barrel and let the machine do its thing. Their glee crescendoed as the motor strained, signaling the ice cream was ready. The teachers helped manage the crowd while I dolloped the pink soft-serve into cones and passed them around to the incredulous kids.
Pink smiles surrounded me. Pure magic.
My mother started this tradition in my early days after we gathered fresh strawberries like Easter eggs from a U-pick farm. Instead of classroom chaos, we churned our ice cream in the driveway where the salty water could spill out of the churn’s bucket without making an indoor mess. Mom would suggest we wait for the ice cream to “cure,” meaning it sits in the container with fresh ice packed all around it so it could firm up.
We enjoyed it as-is. Nothing compares.
At the pinnacle of Louisiana strawberry season, where their sweet perfume mingles with the brass band at the farmers’ market, my longing for homemade strawberry ice cream consumes me. There is no shaking nostalgia. In the absence of a classic churn, I ordered the ice cream attachment for my KitchenAid mixer and got busy. I could not decide between pale pink ice cream or velvety red sorbet, so I made both.
Louisiana Strawberry Ice Cream
When my now-grown-and-flown daughters flock back to the nest, we will re-create this taste memory with my new toy and the classic recipe, plus the addition of the nondairy sorbet.
We will time travel back to the preschool days. Cue the giggles. A few simple ingredients are all it takes.
Strawberry Ice Cream
Makes about 1 quart
Recipe adapted from White Mountain Ice Cream Maker Manual
For a fun way to serve ice cream cones, place them in stemless champagne flutes. Recipe can be scaled up depending on the volume of your ice cream maker. Keep in mind that the pink liquid expands as it freezes.
1 cup whole milk
1/2 cup granulated sugar
pinch of salt
1 teaspoon vanilla extract
1 cup heavy cream
1 pint basket of fresh strawberries, rinsed, capped and finely chopped
1. Heat milk in a small saucepan over medium heat until bubbles form around the edge. Remove from heat. Whisk in the sugar and salt, stirring until dissolved. Add the vanilla and cream and whisk to blend. Stir in the chopped strawberries.
2. Chill the mixture until cold, at least 30 minutes or up to overnight. Churn according to your ice cream maker instructions. Scrape the soft ice cream into a container with a tight-fitting lid and freeze until firm — or enjoy immediately as soft-serve.
Strawberry Sorbet
Enjoy the pure essence of strawberry in this red-as-a-rose sorbet made with just 4 ingredients.
1 pound fresh strawberries, rinsed, capped and quartered
About 1/2 cup homemade simple syrup, cooled (recipe follows)
1. Place the strawberries in a food processor and pulse with the blade to break up the chunks. Add the simple syrup and continue to process until smooth.
2. Churn according to your ice cream maker instructions. Scrape into a container with a tight-fitting lid and freeze until firm. Scoop and serve with a smile.
Homemade Simple Syrup
As the name states, this is so simple and a different formula than the squeeze bottles found in the store. This makes the right amount for the sorbet recipe.
1/2 cup sugar
1/4 cup water
1 tablespoon fresh lemon juice
1. Combine the sugar, water and lemon juice in a small saucepan and bring to a boil over medium-high heat. Stir gently to help the sugar dissolve, ensuring all crystals have steamed off the sides of the pan. Remove from heat and pour into a small bowl or heatproof glass measuring cup. Let cool completely before adding to the strawberries.
