Strawberry Ice Cream


Well, it’s been a while since we’ve made any ice cream around these parts. Entirely too long, in my opinion. I have had my eyes on this ice cream recipe since before Paul and I even got our ice cream maker. I have always had a love/hate relationship with strawberry ice cream, because for me, I love the flavour of strawberries, real strawberries. Some ice creams have too much of a fake strawberry flavour.

Now, I have said it before, and I’ll say it again. Annie knows what she’s doing. I got the recipe for this ice cream from her, and it really is everything she says it is: dreamy, creamy, and very strawberry!

This ice cream, however, is packed with strawberry flavour, because it is full of real strawberries. Now, the recipe calls for fresh strawberries, but I used frozen. I think next time I make this (because there will definitely be a next time) I am going to try it with fresh strawberries and see which one I like better. But for now, I am so pumped about this ice cream.

It is creamy, and there are two ingredients you would never guess to be in a strawberry ice cream: sour cream, and vodka. Now, before you get all skeptical, don’t worry. The sour cream adds to the creaminess of the ice cream, and the vodka helps the ice cream not get as hard in the freezer. You can’t even taste the vodka, either. It’s only a tablespoon in the entire recipe. I also didn’t have regular vodka, so I substituted marshmallow vodka instead, and like I said, you really can’t even taste the vodka.

If you are a fan of strawberry ice cream, go make this now! It is absolutely fantastic.


Yield: About 1 quart, or 1 litre

1 lb. (16 oz.) fresh or frozen sliced strawberries
¾ c. sugar
1 tbsp. vodka (optional)
1 c. sour cream
1 c. heavy cream (I used half and half)
½ tsp. lemon juice

Combine the strawberries, sugar and vodka in a medium bowl. Stir until the sugar is starting to dissolve. Cover and leave for 1 hour at room temperature, stirring occasionally.

Transfer the strawberry mixture to a blender or food processor. Add the sour cream, heavy cream, and lemon juice. Blend until you reach your preferred texture – slightly chunky, or smooth. I prefer smooth strawberry ice cream. Chill in the refrigerator for 1 hour.

Transfer to ice cream maker and freeze according to manufacturer’s instructions. Transfer to a container and leave in the freezer before serving.

Chai Tea Ice Cream


For Christmas, Paul got us an ice cream maker! I was incredibly excited. We have been wanting an ice cream maker for a long time, and have been contemplating buying the ice cream maker attachment for my KitchenAid. However, Paul took the liberty to pick us out a huge independent ice cream maker instead of an attachment, and it can make up to four litres of ice cream.

Now, we can explore the entire world of ice cream making! For the first creation, Paul made a cookies and cream flavour while I was at work. It was a good first attempt, but we agreed I could choose the next flavour to make. I found this chai tea ice cream here, and was immediately drawn to it.


This recipe was fairly simple and straightforward. The only item needed that you may not already have is the ice cream maker itself. However, there are only a few ingredients, and, one more upside of the recipe is that it does not contain sugar! How is that for sweet? Instead of sugar, it uses honey to sweeten the mixture.

If any of my dear readers ever decide to invest in an ice cream maker (and you should!), make this ice cream! Tea, and ice cream? Sounds like a fabulous combination to me!


Yield: About 2L ice cream

2 c. whole (homogenized) milk
2 c. heavy cream
¾ c. honey
1 tsp. vanilla
Pinch of salt
5 chai tea bags (I used Tetley Vanilla Chai)
5 egg yolks

In a medium saucepan, bring the milk, 1 c. of cream, honey, vanilla and salt to a simmer until the honey is dissolved. Remove from the heat and let the tea bags steep in the warm milk mixture, uncovered, for 30 minutes. Remove the tea bags and let the mixture cool for 15 minutes.

In a medium bowl, whisk the egg yolks together. Whisking constantly, pour about half a cup of the cream mixture into the eggs to temper them. Add the tempered eggs back into the cream mixture.

Heat the cream mixture on low until the mixture reaches about 170°, or until the mixture thickens. The mixture should be thick enough that when a spoon is dipped in the mixture, a line drawn across the back of the spoon with your finger stays. Place a strainer over a bowl, and strain the mixture for any cooked egg pieces, then stir in the remaining cup of cream.

Once strained, refrigerate until very cold. Churn in your ice cream maker according to the manufacturers’ instructions, then transfer to an ice cream pail and freeze until solid.