Last week was a riotous affair in the GMS Gardening classes! A crop of strawberries presented the best opportunity for eating in some weeks! Every class made the most of a beautiful bounty of lettuce and strawberries with a delicious salad (topped with fresh strawberries and strawberry dressing) and strawberry ice cream. We divided into two groups to create the menu: Aubrey’s group led the salad making, carefully placing fresh berries from our garden on a bed of colorful, crunchy lettuce. My group made the ice cream, filling the ice cream bucket with ice and rock salt and watching intently as the motor turned the cream slowly, but surely, into a deliciously sweet treat. There’s only a few more weeks of strawberry season left, so follow the recipes below to try some at home today!
Strawberry Ice Cream
- 1 pound strawberries
- 2 cups heavy cream
- 1 cup whole milk
- 2/3 cup sugar
- Place 1 small bowl strawberries in a food processor and puree.
- Combine cream, milk, and sugar in a medium saucepan over medium heat and cook, stirring, until the sugar is completely dissolved. Remove from heat and pour mixture into a large bowl. Add the strawberry puree and mix well. Cover with plastic wrap and chill in the refrigerator until completely cool.
- Pour the cooled cream mixture into an ice cream maker and process according to the manufacturer’s instructions.
- Transfer the ice cream to an airtight container and freeze for 1 hour before serving.
In class, we served the ice cream with a fresh garden salad. Students crafted a bed of lettuce, fresh strawberries, sunflower seeds, and this fresh dressing for a beautiful plate presentation!
- 1 pound Strawberries
- 2 Tablespoons honey
- 2 Tablespoons Apple Cider Vinegar
- 2 Tablespoons Olive Oil
- 1/4 teaspoon Salt
- 1/4 teaspoon Pepper
Place ingredients one at a time into food processor or blender. Pulse until smooth. Taste, adjust if needed, and enjoy!