Comments on: In Season: Strawberries

By: Lindsay

Lindsay — Tue, 08 Sep 2009 21:29:26 +0000

No, I would recommend removing them for ice cream, but it is easily done by just slicing it off. Even frozen tops come off easily with a knife.

By: Rachel R.

Rachel R. — Tue, 08 Sep 2009 18:39:04 +0000

Do you leave the tops on when making the ice cream, too?

By: Crystal

Crystal — Fri, 24 Jul 2009 16:16:15 +0000

Our Austin area Costco now has organic strawberries 4lbs. for $6.99.

By: Lynnette

Lynnette — Wed, 01 Jul 2009 20:44:03 +0000

Yes, it made perfect sense. Thank you for your reply. We love homemade ice cream

By: Lindsay

Lindsay — Wed, 01 Jul 2009 14:19:28 +0000

Yes, I freeze them in the freezer Ziplocs. They are #5 plastic so I am not concerned. I would only be concerned if I was reheating something in the plastic bags as that is when it can leach. For the quantity I was freezing, any glass alternative would consume far too much space. I am limited in my condo as it is, so the ziplocs allow me to fit a whole lot of fruit in my freezer for the year. I have heard of folks freezing in glass canning jars, but again, you would need a lot of space for this.

By: Jen

Jen — Tue, 30 Jun 2009 19:52:20 +0000

Lindsay, how do you freeze them? I’m just wondering if you use a ziploc freezer bag or if you’ve found a healthier, maybe glass alternative? Thanks!

By: Katie @ Kitchen Stewardship

Katie @ Kitchen Stewardship — Tue, 30 Jun 2009 02:36:26 +0000

There are two ways that I know of to make ice cream w/o the maker:
1. Use two plastic zipper bags, one with the ice cream mixture in it, sealed well, and the other, a larger size, with ice and rock salt. Put the ice cream one inside the other, put on some oven mitts, and squeeze the ice around for about 5-10 minutes. You will have ice cream in the inner bag!
2. Put the ice cream mixture in any container in the FREEZER, and mix it up with the hand blender (briefly) every 30 minutes until it’s the consistency you want. It took 4 hours or so at my house. I also tried it in the bag in the freezer and jus squeezed with my hands every 30 minutes. Both worked all right, but creamier with the hand blender (although that takes a little longer).

Do those make sense? Good luck!

By: Debbie

Debbie — Fri, 26 Jun 2009 02:21:25 +0000

Yum – strawberries! The strawberry ice cream looks sooooo good! What a perfect recipe for these hot summer days that are here! And I love a great salad with strawberries in it – poppyseed dressing – mmmmmmm. Now I’m hungry.

I love chocolate dipped strawberries. That’s honestly my favorite way to eat them. =)

By: Lynnette

Lynnette — Thu, 25 Jun 2009 20:26:20 +0000

I don’t have an ice cream maker but I do have an immersion blender. Did you mean you can put a container of the ice cream recipe inside a larger container with the crushed ice and salt in the large container-making your own ice cream maker sort of? Does it take as long-20-40 min and not burn out the motor on the stick blender? I love the idea of it, if I’m understanding correctly. Thanks for the tip and clarification.

By: Meredith

Meredith — Thu, 25 Jun 2009 13:52:15 +0000

My little boys (2 and 4.5) and I tried your ice cream recipe yesterday and it was marvoulous. We have a hand crank machine, and they loved taking turns and making ice cream all by themselves. Thanks so much!