I am in love with my new ice cream maker. I have two of them. One is the kind which uses ice and salt. I hardly used it since it was a pain to set it up. Then, I bought one more with the freezer canister. I just love it. Making ice cream is a breeze. Make the base, let it chill and all it takes is about 10 minutes time to make delicious ice cream. That too, turn the handle, let it sit for 3 minutes, turn it one more time and so on.
You want to know how much I spent on the ice cream machine? 5 dollars. In a thrift store. It was brand new with the manual and the box.
Basil Mint Rice, Almond Mousse
Strawberries - Hulled, chopped and measured - 2 cups
Sugar - 1/2 cup
Fat free Half and Half - 2 cups
Vanilla - 1/2 tsp (optional)
Take strawberries in a blender or food processor. Add sugar and process till almost smooth. Add the half and half and whip it for 30 seconds. Refrigerate till very cold, about 3 hours. Freeze in the ice cream machine as per manufacturer's specification. This takes less time to freeze than other ice creams since there is no fat. Don't over process. Freeze for at least an hour or more before serving. If frozen overnight, it might be very solid. Let it sit at room temperature for 10 minutes before serving to get the best taste and texture.
Feel free to use half heavy cream and half milk in the place of half and half. It won't be fat free then. You could add some chopped chocolate to it towards the final minute of churning. Some people like chunks of strawberries in the ice cream, but beware that they freeze too hard and if it is alright with you, go ahead and reserve few strawberry pieces to fold in towards the end.