BERRY, BERRY STRAWBERRY

BERRY, BERRY STRAWBERRY

This is best made with fresh strawberries in season. Of course, that means you can only enjoy for a few weeks in
the late spring, then you have to wait a whole year. It's worth the wait.
Take two pints of fresh, ripe strawberries, and prepare them by cleaning and topping them and cutting them into
medium sized pieces. Then add in 1/2 cup of sugar and the juice of 1/2 lemon. Let them sit in the refrigerator
overnight and then when the ice cream mix (see Old Time Vanilla recipe) has been prepared and aged (chilled
in the refrigerator for four hours), add the juice from the strawberry preparation to the mix along with 10 drops of
red food coloring and place the remaining strawberries in the freezer compartment of your refrigerator while you
freeze the mix according to the manufacturer’s directions. When the ice cream is almost frozen, add in the
strawberries and finish freezing.

BLUEBERRY version 1

2 pints blueberries
1 1/2 cups sugar
3 tablespoons orange juice
4 cups light cream
1 teaspoon vanilla extract
In a 3-quart saucepan combines blueberries, sugar and orange juice. Mash berries slightly and cook over medium
heat, stirring occasionally, until the mixture comes to a boil. Simmer 5 minutes.

Remove from heat and puree in a food processor or blender. Push mixture through a strainer with the back of a
wooden spoon. Cool the mixture.
In the chilled canister of ice-cream maker combine blueberry mixture, cream and vanilla. Freeze according to
manufacturer's directions.

BLUEBERRY version 2

3 cups blueberries
3 cups table cream
1 1/4 cups sugar
Blend in blender just before putting in machine.
Simple recipe, great ice cream. Nice texture, nice flavor (not too sweet).