Happy Cinco de Mayo! I love a good margarita as much as the next person, but I also love a good pisco sour. So sometimes I try and make both those drinks happen in some way at the same time and because its strawberry season this drink was created:
All the talk about strawberries on Tuesday made us buy more strawberries!!! And all that talk about putting strawberries on ice cream made us want to get more ice cream.
But then we had a brilliant idea.
Why not make strawberry ice cream?!!
So we did.
Here’s what you need:
3 cups macerated strawberries (click here to see how to macerate, we used vanilla bean sugar this time instead of lavender!)
1 1/4 cups vanilla bean sugar
1 1/2 cups milk
2 3/4 cups heavy cream
Start by separating the strawberries from the juice they produced. Set the juice aside and puree the strawberries in a blender.
Combine the milk and vanilla bean sugar in a mixer and mix on low until sugar is dissolved. (If you don’t have a mixer (or just don’t feel like getting it out) you can use your blender to do this too! Just pulse it for about a minute)
In a big bowl combine the pureed strawberries, the juices, the milk mix, and the heavy cream.
Stir it all together and pour it into your ice cream maker! Follow the directions for your machine from there.
We bought some lovely strawberries from Maple Ridge Farm last week and it was quite a challenge to not eat them all before we got home!
But we already had some vanilla ice cream so we needed something to top it off with and what better than with macerated strawberries.
Here’s how you can make this simple but delicious dessert:
Start by cutting up your strawberries
Put the strawberries into a bowl and sprinkle with two heaping tablespoons of lavender flower sugar. The more sugar you add the sweeter they will be so if you want super sweet strawberries add more sugar!
Place the bowl in the refrigerator and let sit for a couple of hours.
When you take them out you can add them to ice cream like we did or put them on top of scones, shortcake, or yogurt!