Ultra Creamy Strawberry Ice Cream Making Instructions:
What to Bring to the Farm:
- Ice Cream Base prepared at home (see recipe below)
- Small Cooler
- 1/2 Gallon container to put ice cream into when you take it home (1 Gallon for double batches)
- 1 small paring knife to prepare the strawberries
- 7-14 lbs of ice (also available for purchase at the farm)
Available at the Farm
- Hand Crank Ice Cream Churn $6 rental (not to leave the property)
- Rock Salt - included with the rental
- 7 lb Bags of Ice $1.79 ea.
Ice Cream Base Recipe(to be prepared at home and brought to the farm) - can be doubled 1 1/4 c. sugar 2 T. flour 1/4 t. salt2 eggs beaten 2 c. heavy whipping cream 1 1/3 T. vanilla 2 c. milk 2/3 qt. Strawberries
In a heavy saucepan combine sugar, flour, and salt. Add milk. Heat on medium heat, stirring constantly until boiling. Boil for 2 minutes constantly stirring. Lower heat if necessary to keep from scorching. Set mixture off of range. Quickly beat eggs with a wire whip. Temper the eggs by adding a cup of the hot mixture to the eggs while whipping. Beat until smooth, then add remaining hot mixture. Return to heat and cook about one minute. Do not boil, or egg whites will cook. Chill by pouring mixture into a metal bowl surrounded by ice water. Stir in vanilla, add heavy whipping cream and bring this mixture to the farm chilled in a sealed container with your name on it, inside of a cooler of ice. This base can be prepared the night before and refrigerated until used. Once you get to Blooms & Berries, check in with us and we will refrigerate it until you're done picking and ready to add the strawberries and put it in the ice cream churn.
Visit www.Recipezaar.com for Great Strawberry Recipes
Cooked Jam / Jelly Recipe
| Prep Time: 45 min Total Time: 45 min Makes: 8 jars, 1 cup each or 128 servings, 1 Tbsp. each |
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| BRING boiling-water canner, half-full with water, to simmer. Wash jars and screw bands in hot, soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling. |
| STEM and crush strawberries thoroughly, one layer at a time. Measure exactly 4 cups crushed strawberries into 6- or 8-quart saucepot. |
| ADD sugar; stir. Add butter to reduce foaming. Bring to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in pectin. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon. |
| LADLE immediately into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with 2-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 minutes. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.) |
Be sure to sign up on the Berry Picking portion of the email list for seasonal updates on crop availability, picking dates, recipes, couons, freezing and canning tips and more! We expect to start picking around May 22nd.
Great News: Our crop is looking fantastic and after much hard work our field
It’s important to check availability by calling us (513) 697-9173 or checking this website. We sometimes pick-out and other times we may close the fields due to weather conditions.