Eggless Strawberry Ice Cream

This version of strawberry ice cream is superbly delicious.  It may not be as creamy as the strawberry gelato that I've written about previously but it has 2 strong advantages over that recipe.  For one, it is mama-safe and it is so in 2 ways: first, my mother is allergic to eggs, secondly my wife is pregnant and has to avoid raw eggs.  Thirdly, it is baby-safe and my delightful daughter of but one year, already has an incredible penchant for ice cream.  

Ingredients

3 cups Quebec strawberries
1 cup 10% cream
1 cup sugar
2 tbsps fresh squeezed lemon juice
1.5 cups whipping cream

You have 2 choices: chunky strawberries or delicious cream.


Chunky 

If you like chunks of strawberry in your ice cream, crush the strawberries with the edge of a knife and combine the lemon juice sugar and the strawberries 4 hours beforehand, letting them macerate.  Drain the liquid off into the cream when you're ready to start, mix well, whisking it in vigourously to get some air  incorporated into the cream.  Make the ice cream as you would, according to the instructions for your ice cream maker.  Add the strawberries when the ice cream is close to complete, to keep them from getting overly squished.

Smooth

I prefer my ice cream smooth.  I add the cream, lemon juice, sugar, and strawberries to the blender and puree the whole lot of it.  A bit messier, but saves you having to wait for maceration.  If you're a real stickler for smooth, you can cheese cloth out the seeds, but I like a little bit of texture. Make the ice cream as you would, according to the instructions for your ice cream maker.