And, in the meantime, you can cool off with some homemade strawberry ice cream!
Egg-free Strawberry Ice Cream
While I love the creamy richness of a custard (egg-based) ice cream, I love the simplicity and spontenaity of an eggless ice cream, one that you can throw together at the drop of a hat, with minimal prep or planning. With how crazy-busy my summers are, these kind of recipes are a must. You can't taste the balsamic vinegar, but it brings out a great tangy-tart flavor in the berries, which goes perfect with the sweet, sugary vanilla cream.
(ice cream maker required)
1.5-2 pints strawberries
1 tablespoon balsamic vinegar
3/4 cup white sugar, plus 1 tablespoon
2 cups whole milk
2 cups heavy cream
pinch of salt
2 teaspoons vanilla
In a large bowl, combine strawberries, vinegar, and 1 T sugar. Mash with a pastry blender (or similar mashing object) to desired mashed-ness (bigger chunks can get icy and difficult to bite into once frozen) and let sit.
In a separate bowl, whisk together milk, cream, 3/4 cup sugar, salt, and vanilla. Pour into the ice cream maker, and freeze according to manufacturer's directions. Add the strawberry mixture about half way through the freezing process.
