Okay. Here’s a totally different use for these wonderful essential oils…homemade organic gourmet ice cream! A ‘healing’ indulgence for your inner child and children (if you’re a parent) or lucky family members, friends, and neighbors.
This Philadelphia-style eggless Strawberry-Blushed Lemon Ice Cream is truly INCREDIBLE! A delectable treat that makes everyone “ooh and ahh” at first bite….savoring every frosty melty mouthful ’til it’s gone.
I use a Cuisinart Ice Cream & Frozen Yogurt Maker (approx. $50) – a no fuss, no muss, super easy-to-use machine.
*NOTE: Cuisinart puts them on sale fairly often with a deal where you can buy a second freezer canister for free or a reduced price….so you can always have one in the freezer, when inspiration strikes!
The recipe is adapted from my favorite ~ wildly creative ~ ice cream cookbook, The Ultimate Ice Cream Book by Bruce Weinstein (1999, William Morrow and Company, New York).
Making your own ice cream allows for modifying recipes to your taste. Most commercial ice creams and gourmet gelatos, and even this cookbook’s recipes, overdo the sweetness…and sometimes the flavorings, especially when it comes to lovely subtle ingredients like vanilla, or add-ins like candies, jams, and liquors.
I’ve learned how to get the perfect balance of sweetness, often adding a pinch of salt to enhance flavors, and cutting the author’s liquor (Rum, Kirsch, Grand Mariner, etc.) suggestions by half – otherwise you’ll have ice cream that tingles your tongue with excess alcohol content!
*COMMENT: I make recipe notations right in my cookbook (color coordinated to the flavor for fun and future reference).
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INGREDIENTS (Makes about a quart):
~ 1 pint (2 cups) sweet, ripe, organic Strawberries
~ 3/4 cup organic Raw or Turbinado Sugar
~ 1/2 cup fresh Lemon Juice (3-4 organic Meyers Lemons are best / 5-6 large organic lemons of other varieties will do when you can’t find Meyers)
~ 2 tablespoons organic Butter (optional)
~ 1/8 teaspoon salt
~ 2 cups organic Heavy Cream
20 drops Lemon Essential Oil (I use Young Living brand)
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Thinly slice the strawberries into a bowl. Toss with 2 tablespoons of the sugar. Let the fruit macerate at least 2 hours ’til juicy.
Lemon juice, sugar and butter in a non-aluminum sauce pan. Heat over low flame until the butter & sugar have melted into the lemon juice. Stir in the heavy cream, macerated strawberries, and drops of lemon essential oil. Mix well. (The strawberries will color it a beautiful pink.) Cover the pan and refrigerate until cool or overnight.
*Comment: I always do this part in the evening, letting the ice cream mixture cool to room temperature before refrigerating it overnight.
First thing the next morning, I set up my beloved Cuisinart Ice Cream Maker.
Get the frozen canister out of the freezer and set it on the motor knob. Carefully pour in the chilled ice cream mixture, so it doesn’t splash (and freeze) on the rim or edges of the canister. Set the mixing paddle into the mix and pop on the clear lid.
Turn on the ice cream maker, then set your kitchen timer for 25 minutes. Occasionally, the freezing process takes 35 minutes, but rarely. Once you’ve made several batches, you’ll be able to tell when the ice cream’s done and soft-frozen by the sound of the motor as the mixture thickens and freezes.
Transfer the soft-frozen ice cream to freezer safe containers. And chill all day. The ice cream will be firm-frozen by mid-afternoon or by dinner time.
*Comment: A soft rubber spatula comes in handy so you don’t scratch the canister’s non-stick coating. Enjoy licking off the beater & canister drippings before clean-up!
Once you experience how EASY it is to make your own organic gourmet ice creams…and discover what an astonishing difference cooking with pure essential oils makes…your cooking creativity will run wild! You’ll be hooked.
For other astonishing gourmet ice cream recipes, read www.FigsWithBri.com:
and for another essential oils flavored ice cream
~ Ecstatic Organic Rose Vanilla Ice Cream