Week 2 : Kale, Strawberries, Carrots, Beets, Garlic Scapes, Chives and Salad Greens
I've determined the two most useful kitchen tools with the CSA have to be my OXO Salad Spinner, similar to this one, and my Cuisinart Ice Cream Maker! See below for a super easy strawberry ice cream recipe... 4 ingredients, no egg yolks and fresh berries, it doesn't get much better.
4 INGREDIENT STRAWBERRY ICE CREAM (adapted from this Simply Stated recipe)
2 c. 2% milk
1 c. heavy cream
2/3 c. sugar
4 c. strawberries
Heat milk, cream and sugar in a medium saucepan, slowly increasing the heat to avoid scalding until all the sugar is dissolved. While you're doing that remove all the tops and chop the strawberries up into small 1/4 inch - 1/2 inch pieces. After I chopped up all the strawberries, I placed half in a big mixing bowl and used my potato masher to mush them up. Set aside the other half of chopped berries for adding later on.
Once all the sugar is dissolved, remove from heat and add the strawberry "mush." Refrigerate until cool. I'm impatient, so I put it in the freezer for the last 30 minutes. Total, it cooled for about 1.5 hours.
Add the cooled combo to your ice cream maker and follow the instructions based on your model. I let mine churn for 20 minutes. Add in the remaining strawberries at this point and place in the freezer for an additional 1-2 hours. Take a little taste at any point... it's so delicious!
One of these beets is going to go in some juice right now!