Tuesday, August 2, 2011

Strawberry, Lime and Buttermilk Ice Cream

Strawberry + lime= a great taste.

So I wanted to make an ice cream with those ingredients.

I love ice cream and really, really LOVE homemade ice cream.

And honestly, I feel more motherly when I make ice cream.

OK, not really, but if I can blame my addictions on my kids, it seems a little less threatening!

I was so excited about this recipe that I kind of found, but not really, but enough to create my own version of a recipe that I didn't really find.

I whipped it up, put it in the ice cream freezer and watched it mix.  Dumped it into my official "homemade ice cream" container and couldn't WAIT for it to ripen so that I could share it with the family.

I knew they'd love it and be so impressed with me . . . and the ice cream . . .but mostly me.

I gave them each a bite and the response was:

"Yeah, it's OK."


Are you kidding me?

It's more than "OK."

It's "Wow mom!  This stuff is great!  I can't believe you made this!"

It's "Jump back and give me some more!"

It's "Have you thought about sending the recipe to Braum's and seeing if they'll use it for their 'flavor of the month' ice cream?"

It's way more than "OK."

But instead of being all shocked and telling them how wrong they are and that their flavor-profiling abilities are under-developed, I just said, in a real mature way, "I'm glad it's just "OK" to you -- I don't expect any of you to have any more and I'll enjoy all of this goodness by myself."

And I have!

Strawberry, Lime and Buttermilk Ice Cream

1 can sweetened condensed milk
2 cups buttermilk
1-2 limes, juiced and zested
1 1/2 cups frozen strawberries, thawed

Using cold ingredients, mix together in a large bowl.  Pour ingredients into an ice cream freezer and freeze according to manufacturers suggestions.

If you love soft-serve, eat some as soon as it's ready.  If you prefer to practice restraint, pour the mixture into a freezer-safe container and allow it to harden
 in the freezer for a while.

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