Patricia Jamieson's Strawberry Ice Cream
With loving pride, Matthew Jamieson, 9, son of former Canadian Living test kitchen manager Patricia Jamieson, says, "My mom is the best cook in the world." Matthew, who has pretty sophisticated tastes, continues: "Every Sunday morning my mom makes me crêpes sprinkled with chocolate chips. I love her dinosaur cookies, chocolate truffles, turkey and strawberry ice cream." Young Matthew gets right into the spirit of ice-cream making, stirring alongside his mom. This brilliant hot-pink-colored dessert can be made in your freezer and stored for up to 4 days. Let soften for 30 minutes in refrigerator before serving.
Servings: 4
Ingredients:
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2 cups (500 mL) whole strawberries
1/3 cup (75 mL) fruit/berry sugar
1/2 cup (125 mL) plain yogurt
1 tbsp (15 mL) orange juice
Preparation:
In food processor, purée strawberries with sugar. Blend in yogurt and orange juice. (Or purée berries in food mill. In bowl, combine berries with sugar, yogurt and juice.)
Transfer to ice-cream machine and freeze according to manufacturer's instructions. (Or transfer to shallow metal cake pan; freeze until almost solid. Break into big chunks and whirl in food processor until smooth. Transfer to chilled airtight container and return to freezer for 30 minutes to 1 hour or until firm.)
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