The recipe is easy but the technique is a little challenging. Traditionally you mold the warm cookies over a rolling pin or arched form, like I did, but you can create different shapes like butterflies or mini cups to hold sorbet or ice cream.
Preparation time for batter 10 minutes, waiting time 30 minutes, baking time: 5-10 minutes per batch
Note: These cookies have to be shaped while still warm so you might want to bake a small amount at a time.
...Now for the Creamy Strawberry Ice Cream
Makes 10 - ½ cup servings (adapted from the Cuisinart instruction & recipe book)
· 1 pint fresh ripe strawberries, stemmed and sliced
· 3 Tablespoons freshly squeezed lemon juice
· 1 cup sugar (divided in half)
· 1 cup whole milk
· 2 cups heavy cream
· 1 teaspoon pure vanilla extract
1. In a small bowl, combine the strawberries with the lemon juice and ½ cup of the sugar. Stir gently and allow the strawberries to macerate in the juices for 2 hours. Strain the berries, reserving juices. Mash or puree half the berries.
2. In a medium mixing bowl on low speed, combine the milk and remaining ½ cup sugar until the sugar is dissolved, about 1 to 2 minutes. Stir in the heavy cream, reserved strawberry juice, mashed strawberries and vanilla.
3. Pour the mixture into the ice cream maker and let mix until thickened, about 20-25 minutes. Five minutes before mixing is completed, add the reserved sliced strawberries and let mix in completely.
The ice cream will have a soft, creamy texture. If you would like it firmer, transfer it to an airtight container and place in the freezer for about 2 hours. Remove from the freezer about 10 minutes before serving.
Until we bake again...