I can’t get my mind around making ice cream from eggs. Call me crazy, weird or whatever, but for real – whole milk and heavy cream work magic without eggs. So here is a recipe that I just made up last night. This is seriously good. The salty pretzels covered with yogurt add a great crunch to the smooth cream and fresh strawberries are always winners in my book. Strawberries surrounded by ice cream = heaven. Mr. A suggests adding chocolate syrup – you be the judge!
I made this with the Cuisinart Frozen Yogurt/Ice Cream & Sorbet Maker. I froze the ‘freezer bowl’ over night wrapped in a plastic bag – it pays to plan ahead in the ice cream making department!
Strawberry and Yogurt Covered Pretzel Ice Cream
- 1 cup fresh strawberries, cleaned, stemmed and sliced
- 2 tablespoons lemon juice – fresh is best
- 1 1/2 cup sugar, divided
- 1 1/4 cups whole milk
- 2 3/4 cups heavy cream
- 1 1/2 teaspoons pure vanilla extract
- 1/2 cup yogurt covered pretzels, chopped
1. In a small saucepan over medium heat, combine strawberries, lemon juice and 1/2 cup sugar. Stir occasionally and heat until bubbles form. Remove from heat. Place in a bowl to cool – I put mine in the refrigerator to cool but it could be cooled on the countertop.
2. In a medium mixing bowl, combine milk and remaining sugar. Stir for 1 to 2 minutes until the sugar is dissolved. Stir in heavy cream, the liquid from the strawberry mixture and vanilla extract. Turn the machine on; pour the mixture into the freezer bowl and let mix until thickened, about 20-25 minutes.
3. A few minutes before the mixing is complete, add the reserved strawberries and the chopped pretzels. Let them mix in completely.
4. The ice cream will be very soft at this point – its best to put into a container and place into freezer for at least 2 hours or over night. Then dig in!