Holy Cow, People! I threw some ingredients in the ice cream maker the other day and came out with an honest-to-goodness winner. Please note that this recipe calls for strawberry freezer jam, a recipe for which can be found in the Summer 2012 issue of Quarterly Speed Bump Magazine (page 27), so you probably won’t be able to make it right away.
Strawberry Ice Cream
1 pint strawberry freezer jam, thawed but still cold
2 cups half & half
1 teaspoon good quality vanilla extract
– honey to taste (optional)
Thoroughly combine the first three ingredients and then taste to make sure the mixture is sweet enough for you. If you need more sweetness (and only if it’s not already sweet enough), drizzle in honey a teaspoon at a time while you’re whisking until you’re satisfied with the flavor. Then pour the mixture into your ice cream maker and process according to your machine’s directions. Transfer the ice cream to an airtight container and put it in your freezer to harden–at least over night. Because this ice cream is lower in fat than some it will freeze solid. So, to serve, allow it to sit on the counter for at least ten minutes before scooping. Best in a plain cone.