Like most people, I celebrate instant gratification. See also:
Drive-thru restaurants (preferably those that serve diet Coke, not Pepsi).
DVR’d episodes of Barefoot Contessa.
Unfortunately, the older I get, the more I realize that life is often just series of hurdles that keep us from instant gratification. See also:
Small, hungry children.
I suppose there is a lesson to be learned in there…somewhere? Like, the hurdles are really designed to teach us something, keep us growing. But as noble as that idea sounds, let’s be real: it can be freaking annoying, all this slowing of my roll. If you’re picking up what I’m laying down, then I’ve got just the thing for you: the world’s simplest homemade ice cream recipe.
It’s similar to one I’ve told you about before, but this one is about 100 times better, and way creamier. Trust.
This recipe is simply divine. Dump everything into a food processor, then scrape it right into your ice cream maker. No eggs, no cooking and multiple bowls, no totally delayed gratification while waiting those long, painful hours for your ice cream base to chill. I mean, who’s got the time? Not me, especially with this small person running all up in my area, keeping me from my DVR’ed episodes of Barefoot Contessa.
Actually, perhaps I shall distract her with this ice cream. See, this stuff is a provider of instant gratification on all levels! Brilliant!
No-Cook, Super Simple Strawberry-Buttermilk Ice Cream
Makes about 1 quart
Swap out the strawberries for blueberries, raspberries, or whatever soft fruit you like. It’s really hard to mess this one up.
8 ounces (1 pint) strawberries, rinsed, hulled and halved
1 2/3 cups heavy cream
3/4 cup granulated sugar
1/3 cup buttermilk
1 tablespoon freshly squeezed lemon juice
1 teaspoon grated lemon zest
1 teaspoon vanilla bean paste or pure vanilla extract
Pinch of salt
Combine everything in the bowl of a food processor and process until smooth with just a few small chunks of berries in the mix. Scrape into your ice cream maker and freeze according to the manufacturer’s instructions. Serve right away, soft-serve style, or transfer to a quart-sized container, cover tightly, and freeze until firm.
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