Ice cream is one of our family’s favorite summer treats. Let’s be honest, we love ice cream all year ’round. With all the ice cream shops around the Twin Cities, it’s fairly easy to find it. But how much more fun would it be to slow down and make ice cream an activity? An event. A memory.
One year, we had an ice cream making party. We kept it simple and made vanilla ice cream, put it into freezer bags, sealed them, and played catch with our friends. That was perfect for kiddos who were tiny.
As our kids grow, we can try more involved recipes. Shelagh Mullen from She Cooks Design has offered us another delicious recipe to introduce to you during the last moments of Dairy Month. Let’s take advantage of those strawberries we picked up from the berry farm and get to work making delicious memories.
How kids can help
If you’re planning to use fresh strawberries in your ice cream recipe, the window to pick them in Minnesota runs from roughly mid-June through the first couple weeks of July. Picking our own berries is one of our family’s sweetest summer traditions. We’re happy to share our list of the best strawberry farms in the Twin Cities along with tips for berry picking with kids.
Once you’re in the kitchen: kids can hull the strawberries and cut the strawberries too if they know how to use a knife. They can also measure out the ingredients, and mix in the bowl. Be sure to keep them engaged and having fun!
Strawberry Ice Cream with Pomegranate Molasses
- 3 cups hulled and chopped strawberries about 1-1/2 lbs
- 1/2 cup pomegranate molasses*
- 1/2 cup brown sugar
- 1/2 cup brown rice syrup** a good sub would be maple syrup or honey
- 1/2 teaspoon kosher salt
- Seeds scraped from half a vanilla bean or use 1 teaspoon of good vanilla extract
- 1-1/2 cups half and half
- 1/2 cup heavy cream
- Mix strawberries, pomegranate molasses, brown sugar and rice syrup, salt, and vanilla in a bowl, let rest for at least 2 hours at room temp, mash it up a little with a fork. Then mix in half n half and cream. Chill for at least 3 hours or overnight.
- Add to ice cream maker, and churn for about 1/2 hour. Follow your ice cream makers instructions so you don’t overfill the vessel, it will expand a little bit, so don’t fill to the top. Place in containers and freeze, or heck. Eat it right away (my personal favorite way, nice and creamy)!
- If you don’t have an ice cream maker, see instructions (or click to the link) below from David Lebovitz website, pretty clever! This guy knows his ice cream. Making Ice Cream Without A Machine: https://www.davidlebovitz.com/making-ice-crea-1/
- Prepare your ice cream mixture, then chill it over an ice bath (or in fridge for 3 hours).
- Put a deep baking dish, or bowl made of plastic, stainless steel or something durable in the freezer, and pour your custard mixture into it.
- After forty-five minutes, open the door and check it. As it starts to freeze near the edges, remove it from the freezer and stir it vigorously with a spatula or whisk. Really beat it up and break up any frozen sections. Return to freezer.
- Continue to check the mixture every 30 minutes, stirring vigorously as it’s freezing. If you have one, you can use a hand-held mixer for best results, or use a stick-blender or hand-held mixer. But since we’re going low-tech here, you can also use just a spatula or a sturdy whisk along with some modest physical effort.
- Keep checking periodically and stirring while it freezes (by hand or with the electric mixer) until the ice cream is frozen. It will likely take 2-3 hours to be ready.
Are you looking for some other delicious kid-friendly recipes? Click here for some more ideas: Recipes