Here is an easy ice cream recipe to make.  Especially great for the summer time

 

Strawberry Ice Cream                                         By Chef Mark Oyama

Makes 1 quart

1 lb                              strawberries, hulled

1 cup + 2 tablespoons granulated sugar

1 teaspoon                   lemon juice

1/8 teaspoon                salt

2 cups                          heavy cream

 

1. Hull and quarter the strawberries, then add the sugar, lemon juice and salt.

 

2. Crush, mash and beat ‘em up. You can use a pastry blender, potato masher or fork. Let them sit and macerate for 15 minutes. The sugar pulls the juices out.

 

 

3. Next, pour half of this mix into a blender or food processor and blend till smooth. Pour back into the bowl with the remaining crushed strawberries.

 

4. Pour in the heavy cream and whisk it all together.

 

5. Wrap and chill in the fridge for a couple of hours and then spin in an ice cream maker. Transfer to the freezer to firm up.