The strawberries are on in Happy Valley and I have two delicious recipes for you to try!
Easy (No Churning) Strawberry Ice Cream
This recipe seems to be making it’s way around the internet. I was doubtful if it would work, but I had a can of sweetened condensed milk on my shelf, and my daughter wanted to give it a try. It does work, and it’s really good—instant ice cream!
2 cups pureed strawberries
2 cups heavy cream
1 can sweetened condensed milk
Whip the cream until you have stiff peaks. Fold in the puree strawberries and the sweetened condensed milk.
Pour the mixture into a 9 x 5″ loaf pan and freeze until it is the texture you want–less time if you want soft ice cream, or more time if you want firm ice cream.
How can you eat strawberries this season without making shortcake!! This recipe could not be more simple.
(adapted from Food Network)
2 cups flour
2 teaspoons baking powder
1/4 teaspoon baking soda
2 Tablespoons sugar
3/4 teaspoon salt
1 and 1/2 cups Meyer’s Dairy heavy cream
Preheat the oven to 400 degrees.
Mix together in a bowl with a fork the flour, baking powder, baking soda, sugar and salt. Add the heavy cream and mix until just combined. Place the dough in an ungreased 8-inch square pan and bake 18 – 20 minutes, until golden in color.
Let cool for 10 minutes. Take the shortcake from the pan and place on a rack to continue cooling. Cut into 6 pieces and split each piece in half horizontally.
Slice strawberries and spoon them on top of the shortcake bottom. Place the top on the strawberries and the top the shortbread with whipped Meyer cream. Enjoy the taste of late spring!