I have always always wanted to try making homemade ice cream. Often I catch myself fawning over the latest newfangled ice cream machines but can never justify the hefty price tag. Two hundred dollars for a machine? No thanks, I think I’ll just go to Jarlings instead…50 times.
But then one day, it just occurred to me…people have been eating ice cream…forever. Like, before machines were invented. So I’ll just make it without a machine. Why why did I not think of this earlier. So much time and so many opportunities have slipped through the cracks when I could have been enjoying my own homemade frozen treats. Jean…get your act together. wha wha…
p.s. Remember when I made Pink Lady Cupcakes and gushed over how the cake batter tasted exactly like strawberry ice cream and I couldn’t stop myself from eating it all? Well people, this is the real deal…(and minus the looming threat of salmonella so really, double win.)
recipie from David Lebovitz
1 pound strawberries; rinsed, hulled, & sliced
2/3 c sugar
2 tsp vodka
1 c good quality plain Greek yogurt**
1 tsp lemon juice
Toss the strawberries, sugar, and vodka in a bowl allowing the sugar to dissolve. Cover the bowl and let stand at room temperature for 2 hours. Ocassionally stir.
Transfer the strawberry mixture into a blender. Add the yogurt and lemon juice. Pulse until the mixture is smooth. At this point, you could strain it if you don’t want the seeds. (I did not do this)
To freeze without a machine, follow these instructions by David Lebovitz. And while you’re at it, check out his ice cream recipes. He’s legit.
**You really want to use a Greek yogurt here, or at least a really thick whole milk yogurt. The richness and creaminess of Greek yogurt is really important here.