Simple Strawberry Ice Cream

The long, hot days of summer are slowly winding down. But that doesn’t mean we can’t still enjoy everyone’s favourite summer treat – Strawberry Ice Cream!

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Enjoy strawberry season in southwestern Ontario while it lasts! 

There’s no better way to savour the local strawberry harvest, and making your own at home is easier than you might think. There’s no need for special equipment…and the results are well worth the effort.

ingredients
Just a few simple ingredients…

Strawberry Ice Cream

Equipment:

  • Medium sauce pan
  • Food processor
  • Freezer-safe bowl (metal loaf tins also work)

Ingredients:

  • 1 ½ cups fresh strawberries, washed and hulled
  • 1 ½ cups heavy cream
  • 1 ½ cups whole milk
  • 2 egg yolks
  • ½ cup sugar
  • 2 tbsp. vanilla extract
add-strawberries
No need to chop the strawberries too small….

Method:

  • Finely chop strawberries in a food processor & reserve.
  • Combine cream & milk in a medium saucepan over medium heat, cook until mixture almost boils, about 5-8 minutes. Reduce heat to low.
  • Beat egg yolks, sugar, and vanilla extract in a small bowl until yellow and smooth, 1-2 minutes. Add 4 tbsp. hot cream/milk mixture and stir until combined.
  • Gradually add egg yolk mixture to warm cream mixture, stir continuously to prevent eggs from curdling. Cook over low heat until the mixture slightly thickens and coats the back of a spoon, 3-4 minutes. Cool completely.
  • When cooled add reserved strawberries, stir until mixed.
  • Pour into ice cream freezer-safe bowl and freeze for around 2 hours.
  • Transfer ice cream into an airtight container and keep until you are ready to enjoy!
final-ice-cream
Strawberry Ice Cream is the perfect sweet ending to any summer meal. 

There’s always room for dessert at Elm Hurst Inn & Spa and Idlewyld Inn & Spa….what’s your favourite way to end a meal?

 

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Harvest Pumpkin Chocolate Chip Cookies

When Chef Michael Davies first shared his Harvest Pumpkin Chocolate Chip Cookie recipe a few years ago it received rave reviews!

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Chef Davis’ Harvest Pumpkin Chocolate Chip Cookies are always a delicious treat! 

We’ve recently had several requests for a repeat…so here it is again – just in time for Halloween….

Harvest Pumpkin Chocolate Chip Cookies
Makes 35 large cookies

Ingredients:
– 1 cup unsalted butter, softened
– 1 cup white sugar
– 1 cup golden yellow sugar
– 2 large eggs
– 1 tsp vanilla extract
– 1 cup fresh pumpkin puree (canned will do in a pinch!)
– 3 cups all-purpose flour
– 2 tsp. baking soda
– ½ tsp salt
– 1 tsp ground cinnamon
– ½ tsp ground ginger
– ¼ tsp ground nutmeg
– ¼ tsp ground cloves
– 2 cups milk chocolate chips

mixing
Scare up a batch of these treats for Halloween! 

 

Directions:
– Pre-heat oven to 350 degrees F. Spray cookie sheets with non-stick spray or line them with parchment paper.

– Using a mixer, beat butter until smooth. Beat in white and brown sugars, a little at a time, until mixture is light and fluffy.

– Beat in eggs one at a time; add vanilla extract and pumpkin puree gently mix.

– Mix together all dry ingredients and add to the wet mixture slowly until all mixed. Add chocolate chips.

– Scoop dough onto prepared baking sheets and bake for 15 to 20 minutes, or until cookies are browned around the edges.

– Remove cookie sheets from the oven, allow to cool and rest for 2 minutes. Remove from tray with spatula, cool on baking wire racks.

– Cover with your favourite icing [optional]. We used buttercream and grated pumpkin.

These make a delicious after school snack paired with a glass of milk. Or enjoy with a cup of coffee, your favourite tea, or even hot apple cider.

Chef Michael Davies has been the Executive Chef at Elm Hurst Inn & Spa in Ingersoll, Ontario since 1996. His stepson, Chef Trevor Stephens is the Chef de Cuisine at Idlewyld Inn & Spa in London, Ontario.