This month for What’s Baking, the theme “Something that reminds you of your favorite place” was chosen by Joanna at Newlywed and Newly Cooking. I couldn’t really think of a particular favorite place, but really, anywhere I am with my family is a favorite place. This summer I went strawberry picking at Stade Farm with my daughter, my son, some of their friends and their moms. It was a perfect day. It wasn’t too hot, we filled our baskets with strawberries, and the kids (and moms) had a blast. We love to eat strawberries, but no matter how quickly we eat them, they always go bad. So, I made some strawberry frozen yogurt that night. The next day they were looking like they were already starting to turn. I quickly washed them, cut all the leaves off- which took forever because they were tiny little berries, and I froze them to use another day.
When I made the Milky Way ice cream last week, I saw this recipe for strawberry soda ice cream, another prize winner. I had the frozen strawberries, but I didn’t have any Big Red soda (or pop, whatever you like to call it). In fact, I’ve never even heard of it. I was able to find a big 2 liter bottle at Jewel. When I got home, I just had to try this crazy looking red cream soda. I thought it tasted a bit like bubble gum, so I don’t think I would drink it straight up, but my son loved it. This is a really easy ice cream to make, if your kids aren’t picky like mine. You just mash the berries and whisk all the ingredients in a bowl. But, because my kids don’t like fruit in their ice cream, nor seeds, I blended the mixture and ran it through a sieve. Once you make the base, you just let the machine do the rest. One taste of the sweet, pretty pink strawberry ice cream brought me right back to the perfect day we had at Stade Farm. Don’t you just love how food can do that?
Strawberry soda ice cream
1 14oz can sweetened condensed milk
1 1/2 cups half and half
3/4 cup red cream soda (Big Red) or regular cream soda
1/2 cup whipping cream
1 cup frozen strawberries, thawed and mashed
Whisk the condensed milk, half and half, red cream soda, whipping cream and mashed strawberries in a medium bowl.
I poured this mixture into my blender and ran it through a fine strainer.
Churn in an ice cream maker according to the manufacturer’s directions.
Transfer to an airtight container and freeze until firm, at least 2 hours. I find it best to freeze ice cream containing condensed milk overnight to really get firm enough to hold its shape.
Source: Food Network July/August 2012