We made it to the tail end of the strawberry season this weekend at Butler’s Orchard. The strawberries were small, but extremely plentiful, so the crew took very little time at all to amass over 3lbs of fruit fresh from the vine and hop back on the wagon.
After some slides, some cider donuts, and a bit of playtime on the castle and boat, we were ready to get back into the civilized air conditioning.
And then, I faced a problem. My kids hate strawberries. Not one of them will put the slimey, seed-riddled berries in their mouth. What now? Pie and short cake are out of the question. The only way these people are eating strawberries is if they are processed beyond all recognition.
So I macerated 2lbs of strawberries with a bit of passion fruit puree,
stirred in some cream, chilled that, then put it in the icecream maker.
Even the pickiest of Peppers could not deny the deliciousness of fresh strawberry ice cream.
Next stop: pick-your-own raspberries and sour cherries which will definitely be pie-bound whether the kids like it or not!
No-Cook Strawberry Ice Cream
- 2 lbs fresh strawberries, hulled
- 1.5 c sugar (to taste)
- 3 T passion fruit puree
- 1/4 t salt
- 1 quart heavy cream
Mash the berries with sugar, passion fruit puree and salt. Let sit 15 minutes. Stir in cream. Chill until very cold, 4 hours. Freeze in 2 batches according to ice cream maker instructions.