A flat of fresh strawberries.
A costco sized cart of whipping cream.
A "little" brother here for dinner.
A playhouse finally being erected.
All of these seem a good reason for making ice cream.
As if that were not enough, my older sister
was just telling my son that she could guarantee to him,
that his mom had ice cream in her freezer at home.
Well, the fact of the matter was, his mom did not.
Shocking yes. But true.
No ice cream in the freezer of Erin Adams.
I want my kids' Auntie to be trustworthy & reliable.
So, if I could help matters, then I surely would.
Thinking on all of these issues, I realized I was obligated to make ice cream.
Fresh Strawberry Ice Cream.
(Which is nothing like the strawberry ice cream that you find
in a carton of cheap Neapolitan ice cream. There are no similarities.)
Since I have a jar of pink peppercorns, I thought I'd try a variation on the standard,
as I once tasted at my local shop, The Penny Ice Creamery.
Strawberry Pink Peppercorn Ice Cream
4 cups -Fresh Strawberries, sliced, then mashed
2 cups -Sugar
1/4 teaspoon -Vanilla Extract
1/8 teaspoon -Pink Peppercorns, pounded
2 cups -Whole Milk
2 cups -Heavy Whipping Cream, whipped
Stir the mashed berries with the sugar, extract, peppercorns & milk.
Fold in whipped cream.
Prepare in your ice cream maker according to manufacturer's directions.