It's hot. It's hot everywhere. The country is on fire. The mosquitos are having a field day. I moved away from the Midwest 10 years ago and haven't had a mosquito bite until this summer. What, is, going, ON Southern California?!? I wake up every morning with bites in the most god forsaken places. Like, the tip of my toe???? Or this morning... in between two fingers. Thanks for that mosquito. It's hot. And no one wants to cook. So when a friend sent me this recipe for a quick and easy strawberry ice cream, I knew it was something I had to share with you people. My method doesn't even require an ice cream maker! Just a quick stir every hour or so in front of the freezer, which is where you want to be anywhere, isn't it? FREEZE TO DEATH MOSQUITOS!
p.s. This ice cream is creamy, refreshing and delicious.
Speedy Strawberry Ice Cream
Makes 1 1/2 quarts
Source: Star Tribune
1 lb. strawberry - washed, trimmed and halved (or quartered if strawberries are big)
1 cup powdered sugar
1 1/3 cup heavy cream
1 T lime zest
Place strawberries, sugar, cream and lime zest in a blender. Blend until well combined. Transfer mixture to a freezer-safe bowl. Cover with plastic wrap and place in freezer. Stir with spatula, scraping down sides, every hour until ice cream reaches desired consistency - usually about 4 hours later.
