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Lars, thank you for the recipe!!!

CA Kate z9
2 years ago
last modified: 2 years ago

I've been wanting to make your Strawberry Ice Cream recipe ever since it was recently reposted. A get-together with a small group of friends at my house gave me the opportunity to make it even more special with ice cream. I used extra strawberrys and a cookie as a garnish... and a sprig of mint.

It was every bit as delicious as promised. This recipe is definitely a keeper.

PS: I made it as written.

Lars Strawberry Ice Cream

About 2 quarts

3 cups fresh ripe strawberries, stemmed and sliced

4 tablespoons freshly squeezed lemon juice

1-1/2 cup sugar, divided

1-1/4 cups whole milk

2-3/4 cups heavy cream

2-3/4 1 tablespoon Cointreau or Grand Marnier

(or 1-1/2 tsp vanilla)

In a small bowl, combine the strawberries with the lemon juice and 1/2 cup of the sugar. Stir gently and allow the strawberries to maceratein the juices for 2 hours. Strain the berries, reserving juices. Mash or purée half the berries.

In a medium mixing bowl, use a hand mixer on low speed to combine the milk and remaining granulated sugar until the sugar is dissolved, about 1 to 2 minutes. Stir in the heavy cream, reserved strawberry juice, mashed strawberries, and Cointreau.

Turn the machine on; pour the mixture into freezer bowl, and let mix until thickened, about 20 to 25 minutes. Five minutes before mixing is completed, add the reserved sliced strawberries and let mix in completely. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours. Remove from freezer about 10 minutes before serving.

*Note: You can increase the Cointreau to 2 tablespoons to make a softer ice cream.


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