Hello, autumn.
Hello, sweaters and slippers and scarves and tea.
Hello, Netflix and excellent live music scene.
Hello, Ice Ice Katie.
I am back from a brief hiatus with a NON-ben & jerry's recipe for strawberry ice cream. I also have some sad news, which is this: my camera was dropped at precisely the wrong moment and in trying to fix it I broke it further and beyond repair. These were a few of the pictures being held hostage. I got the pictures eventually, but probably won't be able to post pictures again until I get a new camera. Which is pretty mah fan*, considering that i hate spending money.
*mah fan- "sucks," "annoying," "stupid," in chinese. I've been gone so long I learned another language!
No, no I didn't. Mah fan is some of the residual Chinese left from my trip this summer, where I did start to learn another language, but then I came back stateside and am slipping back into white America's homo-lingual, cradling arms.
Anyway. ICE CREAM! This recipe sent to me by Laura, with the following text before the link: "YES"
Laura, I agree.
A list of ingredients:
1 pound strawberries, trimmed, halved if large (I got mine from the ER farmer's Market!)
3/4 cup sugar
3/4 teaspoon fresh lemon juice
1/8 teaspoon salt
2 cups heavy cream
3/4 cup sugar
3/4 teaspoon fresh lemon juice
1/8 teaspoon salt
2 cups heavy cream
You will also need:
A mashing tool
A blender
Here is a picture of some ingredients! (RIP, power-ranger-pink camera. I really loved you.)
Here we have the lemon, the sugar, the strawberries, the mashing bowl, and the little compost bin for the strawberry leaves. Yes, my family has started composting because we are the cutest hipsters you ever did see. Look, you can even see our natural surface-cleaner in the background of that picture. Shoooot. We so earth-friendly.
Start by mashing the strawberries. If you do not know what a masher looks like to check if you have one, here is mine:
Add the sugar a little at a time to the strawberries, along with the lemon juice and salt. It will look syrupy and sugary, like so:
Transfer half of this mixture to a blender, and puree with cream until smooth.
That might be the least glamorous picture I have ever posted on this blog. But, blenders are pretty un-glamourous appliances. And we are all one in the face of Ice Cream anyway.
Return the light-pink pureed frothiness to the ruby-red strawberry syrup (I reference color partly to be poetic and partly so you can make sure you have pureed and mashed satisfactorily).
Chill the mixture for 3-6 hours, depending on how cold your ice cream maker bowl is, and how cold your fridge is. Our fridge is not very cold, but our freezer (and hence ice cream bowl) is INCREDIBLY cold, so they balance out and I chilled ours for about three hours.
Add mix to ice cream maker, blend for 35 minutes.
Look this cute trying to eat ice cream. Do it. I dare you.
HAPPY FALL*.
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