In New England, certain things are far too short. Like Spring. Blink and you miss it, and the weather goes from bitter cold to sweltering hot almost over night. Strawberry Season, much like Spring, seems to pop up quickly and end just as fast, and soon the only thing you're left with is bland grocery store strawberries without the character and depth of flavor the fresh-off-the-bush variety can give. If you've never had a strawberry fresh off the bush, warmed by the sun, you're seriously missing out.
My goal for June was to pick a whole flat of strawberries and teach myself how to make and can jam. That didn't happen this summer, unfortunately. It is now July and my grand strawberry aspirations did not pan out, and the fields are bare of strawberries for another year. The farmers markets are even running low. No jam, sigh. However, my lovely and wonderful boyfriend picked up TWO PINTS ($5 each, yikes!) at a farm stand somewhere in the middle of the season, and I was able to make one strawberry recipe for you all in that time.
After devouring an entire pint raw, that is. Isn't he the best?
However, the great thing about New England is that once one special crop has passed, and equally tasty one takes its place. Perhaps I'll have better luck with blueberry or raspberry season! And of course, I never let a fall pass without picking apples. It just cannot be done.
Strawberry Coconut Milk Ice Cream
- 2 cans full fat coconut milk
- 1 1/2 cups strawberries, rinsed and hulled
- 3 tbs honey, more to taste (vegan: use maple syrup)
- *I also used 2 egg yolks, but in retrospect because the liquid is not heated, you should probably avoid this*
-Put one can of coconut milk, upside down, in the fridge overnight. When ready to make your ice cream, skin the coconut cream out of the liquid--it should have collected at the top of the can. In a large bowl, combine cream with the other can of coconut milk (shaken to fully distribute the cream and water) and set aside.
-Use a food processor to chop the strawberries into small chunks. If smoother consistency is desired, puree. Mix in honey and let sit for 15 minutes to allow strawberries to release their sweetness. Taste, add more honey if desired.
-Combine coconut milk and strawberry mixture (add egg yolks here if you're feeling daring) and let chill in the fridge overnight.
-Make according to ice cream maker's instructions. Note: it will be perfect consistency right out of the machine, but once stored in the freezer it will freeze solid. However, microwaving on half power in increments of 40 seconds until soft will get it at perfect consistency again.
*You can leave the eggs out, I just threw them in there because the mixture was not thickening up as I had hoped.