Did you know that more than 70 percent of America’s fresh strawberries are grown in California? Strawberries are picked starting in January in the southern part of the state, than move to the northward to the central coast by April. Which means that by summetime grocery stores will have plenty of this tasty sweet fruit. Stawberries are even low in calories. How about making a sweet homemade treat with this fragrant fruit. Enjoy!
1 1/3 cup salt
2 pints strawberries, washed, and hulled
4 teaspoons lemon juice
2 cups heavy cream
Mix eggs, sugar and salt in the top of a double boiler. Puree strawberries in an electric blender or put through a food mill. Add to eggs. Cook over simmering water, stirring constantly, until sugar dissolves and mixture thickens slightly. Remove top of double boiler and stir in lemon juice. Chill.
Stir in heavy cream. Pour into the can of an ice cream freezer; insert dasher and place can in freezer container. Layer crushed ice and rock salt in freezer around the container. Churn until ready and ripen ice cream in freezer, or turn into plastic containers or bowl, cover and freeze 2 hours. Makes 2 quarts.
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