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I scream, you scream. We all scream for ice cream. Or gelato. Or sorbetto. Or anything frozen.

It’s that time of year again! It’s hot, and getting hotter every day. Summer in south Louisiana means two things: oppressive heat and hurricanes. I can’t do anything about the latter (except hope and pray that we are spared this year), but I can do something about the former. I can make the heat just a tad more bearable with some frozen treats!

ImageThis started out as a gelato recipe. But my butterfat content was too high. I used a mixture of half and half and heavy whipping cream (4:1), which technically puts my frozen concoction over the limit for gelato. Gelatos are usually under 10% butterfat, are mixed at a lower speed, which means they have less air incorporated into the finished product and are stored at a slightly higher temperature. If you want the low down on all the differences between ice cream and gelato, click here.

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Strawberry Ice Cream

  • 2 cups half and half
  • 1/2 cup heavy whipping cream
  • 3/4 cup sugar
  • 2 Tble cornstarch
  • 2 cups strawberries, stems removed and quartered
  • 2 T strawberry extract or pomegranate juice (see notes)

Puree strawberries in a food processor until they form a smooth paste (see notes). Set aside. Stir sugar and cornstarch in a medium saucepan. Whisk in half and half and cream slowly, being careful to make sure there aren’t any lumps. Cook over medium heat until sugar has dissolved and mixture has thickened slightly, about 5 minutes. Place saucepan in a bowl of ice. Stir with a spatula until mixture has cooled. Add pureed strawberries and strawberry extract or pomegranate juice. Pour into a bowl, cover with plastic wrap and refrigerate at least 3 hours or overnight. Process in ice cream maker according to manufacturer’s instructions. Transfer to container. Cover; freeze until firm, at least 3 hours and up to 2 days.

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Notes:

  • Strawberry extract is available from Red Stick Spice or Amazon. Click here for details.
  • If seeds are a problem for you, you can strain the strawberry puree through a sieve before you incorporate it into the base. I left my strawberries slightly chunky so as to add a little texture.
  • I noticed that after it’s been frozen for a while (overnight) it’s really difficult to scoop. Next time I’ll add 2-3 Tble of vodka to the mix before I add it to the ice cream maker.

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