One of the greatest gifts of living in the Pacific Northwest is the abundance of wild berries. Blueberries. Huckleberries. Salmonberries. Wild Raspberries. Thimbleberries. Mountain Huckleberries. Mountain Cranberries. Native Blackberries- you start to sound like Bubba and his shrimp. The point is, the list goes on. Stumbling across a patch, soaked with sun, the cumulating sugars scent the air with a jammy smell.
Trailing along the dirt, dropping delicate buds with soft white petals and sunshine yellow centers as they swell up and turn rosy, strawberries grow almost anywhere. I have yet to meet a person who isn't attracted to the tight, shiny morsels. I like alpine varieties and, since I live in a sub-alpine environment, they grow well in my garden, as well as on the trails I run and climb on. Any strawberry will do here (raspberries make an excellent substitution). This ice cream, a recipe taken from the "Grow: Seeds & Weeds" issue, takes the cake as both the easiest thing I make and the most universally loved. Classic. Cold. Sweet.
Your strawberries can come from your garden, the market, or plucked from a wild plant (you'll may be surprised the number of places they're found). As always, it's important to leave plenty (35-40%), behind for the plant to regenerate and survive. Strawberries love sun and you're likely to find some creeping into a busy parking lot or at the edges of a popular trail. Tempting as it may be, leave these behind. These are prime areas of contamination- better left to sniffing dogs and wild animals.
Alpine Strawberry Ice Cream
Ingredients:
1 cup sugar
1 1/2 cups strawberries (alpine, woodland or other variety)
2 teaspoons freshly squeezed lemon juice
1 cup heavy cream
1 cup whole milk
Ice & Rock Salt (if your Ice Cream Maker calls for it)
Special Equipment:
Ice Cream Maker
Directions:
1. Mash (or purée in a blender or food processor), the strawberries. Strain (if desired), and place in a large bowl.
2. Add the sugar and lemon juice to the mashed fruit and stir to combine. Stir in the cream and milk.
3. Follow your Ice Cream Manufacturer's instructions. Churn for 20-40 minutes (refer to instructions), until a thick, creamy consistency is reached. Perfect enjoyed soft and scooped into a waffle cone on the back porch or a blanket spread by the lake.
*Ice cream keeps frozen in an air-tight container for up to 2 weeks.