Today, Strawberry Ice Cream sometimes seems boring; a hundred years ago it was very special. When strawberries were in season, it was time to get the hand-cranked ice cream freezer out, buy some ice, invite friends over, and make Strawberry Ice Cream.
The hundred-year-old Strawberry Ice Cream recipe that I found was easy to make. It only had three ingredients: cream, sugar, and strawberries. And, the ice cream was delightful. This classic ice cream was creamy and infused with the sunny taste of fresh strawberries.
There was no comparison to the cheap strawberry ice cream sold in plastic gallon tubs at the supermarket. It was somewhat similar to the higher-priced strawberry ice creams, but it did not contain the large chunks of frozen strawberry puree they often contain. The strawberries in this ice cream are “rubbed” through a strainer, so the pieces of strawberry in the ice cream were tiny which creates a lovely texture.
Ice cream that is not eaten immediately can be stored in the freezer. It was extremely firm when removed from the freezer, and should be allowed to warm for a few minutes before attempting to scoop.
Here’s the original recipe:
And, here is the recipe updated for modern cooks:
Strawberry Ice Cream
(This recipe makes 1 3/4 – 2 quarts of liquid. If a large ice cream freezer is used, it may need to be doubled.)
1 pint strawberries
1 quart light cream (Half and Half)
1 cup sugar
Wash, hull, and slice strawberries, then mash with a potato masher or pastry blender. Add sugar, and let sit for 1 hour. Then “rub” the strawberries through a strainer or colander . (An old-fashioned, hand-cranked Foley mill works well to do this, but is not needed.) Discard the large strawberry fragments that won’t go through the strainer.
Stir the cream into the strained strawberries. Chill the mixture in the refrigerator, then place in ice cream freezer and freeze.