After weeks of patiently waiting, Chicago’s farmers markets are in full swing! And with them comes the region’s abundant strawberry crop. The fragrant smell of the berries is so enticing that I cannot pass up buying at least two quarts every Thursday. I’ve been eating strawberries with just about every meal, and I had a hankering for strawberry ice cream.
This ice cream is a twist on Nigella’s “no-churn” pomegranate ice cream, which can be found in Nigella Express on page 132 or on her site here. To substitute for the pomegranate juice, I pureed about 2 cups of strawberries with a splash of whole milk in my Magic Bullet. Although Nigella provides a “no churn” recipe, I do own an ice cream maker and subsequently churned this thick cream for 10 minutes.
These tasty frozen bites were a perfect afternoon pick-me-up, especially in this heat, and a surprisingly appropriate alternative to the traditional afternoon tea dessert fare!
This month’s Forever Nigella #16 is being hosted by Fleur of Homemade by Fleur. If you can’t make it in time to join us this month, feel free to join us next month! Forever Nigella is organised by Sarah at Maison Cupcake.