03 Strawberry Ice Cream (2 recipes; no ice cream maker needed)

No ice cream maker? No problem! Your food processor and freezer are enough.



Balsamic-strawberry Gelato
Recipe by Russ Parsons at http://recipes.latimes.com/recipe-balsamic-strawberry-gelato/
Total time: 15 minutes, plus freezing time
Makes 1 quart | 8 servings

• 2 pounds strawberries, hulled and cut into ½-inch pieces, about 6 cups
• 1/2 to 2/3 cup sugar
• 3 tablespoons orange juice
• 1 1/2 teaspoons balsamic vinegar
• 1/4 cup mascarpone

Toss the strawberries, 1/2 cup sugar, orange juice and balsamic vinegar in a large bowl until evenly coated.
Taste and add more sugar if needed; the mixture should be quite sweet, and freezing will dull the flavors.
Arrange on a rimmed baking sheet in a single layer, and freeze until solid, about 2 hours.

Scrape the frozen berries into a food processor, add the mascarpone and pulse, scraping down the sides frequently, until creamy, 3 to 4 minutes. At first there will be large chunks of ice, but eventually it will turn into a smooth mixture.

Serve immediately or spoon into a covered dish and freeze until ready to serve. If the mixture refreezes solid, thaw slightly, cut into small chunks, return to the food processor and pulse until creamy.

Each of 8 servings:
Calories 154; Protein 2 gram; Carbohydrates 24 grams; Fiber 2 grams; Fat 7 grams; Saturated fat 4 grams; Cholesterol 18 mg; Sugar 20 grams; Sodium 9 mg

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Instant Strawberry Ice Cream

Recipe by Pam Anderson, "Perfect Recipes for Having People Over" (Houghton Mifflin 2005)
Adapted and tested by Marcia Kramer at http://www.washingtonpost.com/pb/recipes/instant-strawberry-ice-cream/7483/

Prep and mix: 5 min
Freezing time: 1 hr.
Servings: 8

Ingredients:
• 9 tablespoons sugar
• 1 1/2 cups heavy cream
• 24 ounces frozen sweetened strawberries, chopped into large chunks
• Whole or sliced fresh strawberries, for garnish (optional)

Directions:
1. In a medium bowl, whisk the sugar into the heavy cream. Set aside.
2. Place the frozen strawberry chunks in a blender. With the blender running, slowly add the cream mixture, stopping to stir 3 or 4 times, until the mixture is smooth but still shows bits of strawberries.
3. Transfer to a shallow metal pan. Cover and freeze to a scoopable texture, about 1 hour. Top with strawberries, if desired.