Strawberry Ice Cream made with fresh California StrawberriesPosted: 05/01/2013 Filed under: desserts, fruit, ice cream, recipes, Uncategorized | Tags: cooking, dessert, ice cream, recipe, strawberry, strawberry ice cream 27 Comments
What could be more fun for a girl obsessed with strawberries, than the opportunity to spend the day frolicking in the fields of a strawberry farm in Oxnard, California! Yes, it’s true. I was invited by the California Strawberry Commission to tour a working strawberry farm along with a group of fellow foodbloggers. The farm is run by Bill Reiman who took us out into his fields and showed us how this gorgeous fruit is picked, processed and packed. As our group stood there in the warm California sun, Bill explained how environmentally conscious California strawberry farmers are, and how they have invested millions into research and sustainable farming practices. He went on to explain how 88% of the nation’s strawberries are grown in California, and that California has a 12 month growing season. So guess what, you can enjoy your strawberries 24/7!
The final highlight of the day was a strawberry-themed dinner prepared by Executive Chef Tim Kilcoyne. Our hosts had set up a white canopied tent that was surrounded by strawberries as far as the eye could see, and our backdrop was the Santa Monica Mountains. A Hollywood set designer couldn’t have done a better job. As if this wasn’t enough, each guest was sent home with a flat of sweet, California Strawberries. Yes, it was a most excellent adventure, and one I’ll never forget.
So what did I do with all those berries you ask…well, I turned them into ice cream of course.
Strawberry Ice Cream
Williams Sonoma “Ice Cream”
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup (185g) sugar
- pinch salt
- 1 teaspoon vanilla extract
- 2 cups (250g) fresh California strawberries, stemmed and coarsely chopped, plus more for garnish
- In a large bowl, combine the cream and milk. Add the sugar and a pinch of salt and whisk the mixture until the sugar dissolves. Stir in the vanilla. Let the mixture sit for 20 minutes so that the flavors begin to blend together. Cover and refrigerate the mixture until chilled, from 3-8 hours.
- In a medium bowl, using a fork, mash half of the chopped strawberries until they break down into small chunks, then add the remaining coarsely chopped strawberries to the bowl. Cover and refrigerate these strawberries for an hour.
- After an hour, pour the milk/cream mixture into your ice cream maker and freeze according to the manufacturer’s instructions. When nearly frozen and the mixture looks like thick whipped cream, add the strawberries. Churn just until blended. Transfer the ice cream to a freezer-safe container. Freeze until firm, about three hours, or up to 3 days before serving.
Makes 1 1/2 quarts
Fun Strawberry Facts:
8 strawberries contain more vitamin C than an orange. They’re low in sugar, with only about 50 calories, and strawberries are a great source of fiber, folate and potassium. Yeah, so who else can make that claim!
Strawberries are good for your heart folks. Potassium found in strawberries can help control blood pressure and fight strokes. The antioxidants, fiber and phytochemicals in strawberries has been shown to reduce cholesterol levels.
California strawberry farmers use less than one percent of California’s cropland, but create nearly 10 percent of all California’s farm-related jobs. You go California farmers!
* Disclosure: This post is sponsored by The California Strawberry Commission. All opinions expressed in this post are my own.
Strawberry envy!! Love the ice cream and can’t wait for the berries to hit the markets here in NYC!
Looks like you had a wonderful time !!
Yes Carolyn, it was a special day! 🙂
Amazing photos of those gorgeous berries, however, I don’t think locals know what they taste like. Have you tried buying from local growers around there? Those road side markets have produce from everywhere in the world except their neighborhoods. The closest town was from Santa Barbara where some avocados came from. Even the supermarkets and local Target in Oxnard do NOT sell strawberries grown in Oxnard. All that love that the farmers give to their strawberries and unfortunately the locals cannot taste the fruits from their own soil.
Your ice-cream looks so summery and delicious! Your photos are gorgeous too!
What a gorgeous photo and recipe – and what a fun day! It’ll be strawberry season here in two more weeks or so, and our family couldn’t be more excited!
Alas, strawberry season here in Maryland is just a few weeks, but we head to the local farms in late May. My youngest insists on strawberry icebox pie every Memorial Day! Your pics are terrific!
This recipe looks so delicious and your photo are beautiful! I can’t wait to snage some strawberries and try this out myself!!
Have a sweet day!!
YUM! I love strawberry ice cream!
It was so good seeing you that weekend! And this ice cream – yes please!
Hi Chung-Ah, it was very good to see you and your adorable niece and nephew! What adorable kids! I enjoy reading your blog, and love your photos!
Your ice cream sounds so creamy and refreshing, I’m craving it! Your photos are absolutely beautiful as well. I live in California, and even though I know that agricultural is a huge part of our economy, I had no idea about all these strawberry facts you shared! Thanks for teaching me quite a few new things. 🙂 Now I know why there are always strawberries available around here!
Thanks Aalexandra! 🙂
Sheryl, love the pics! Thanks for sharing the recipe. Years ago, we lived in Camarillo and loved getting the local strawberries. Fun times. 🙂
Thanks Clover, nothing better than getting strawberries fresh from the farm!
So jealous of your strawberry farm visit in sunny California!!!
I’d console myself with some ice cream using your recipe.. 🙂
DV, I always console myself with ice cream…it really works!
you make the “coolest” things 😉
From these stunning photos and that beautiful blush of pink in your pictures we can definitely say that summer is well on it’s way. I love berry picking and seem to have enjoyed it twice in the last year. There’s something so wonderful about choosing your own produce and those tasty specimens always want to be sampled 😉
Oh wow, this looks scrumptious! That picture of the ice cream scoop… gorgeous! I will definitely by making this ice cream Sheryl!
Your post brought me right back to 4th grade when we made strawberry ice cream in class. I loved 4th grade! 🙂
I loved 4th grade too! 🙂
Yum, this sounds fantastic! Fresh strawberry ice cream? I’m in! 🙂 Your photos are beautiful as always.
Isn’t strawberry season wonderful! In recipes or just popping them in your mouth, strawberries are delicious. 🙂 This ice cream looks creamy and refreshing, a great way to use the abundance of strawberries we always end up with when we go picking. 🙂
Beautiful photos! This makes me want ice cream asap!