Oregon’s berry bounty is impressive, especially in the summer. Wave after wave of variety comes into its own and it can seem overwhelming when the time comes to choose which one to work with, but after much deliberation, Nate and I think that we’ve finally decided on what our favorite is.
Is it the plentiful, tart, and quintessential Pacific Northwestern blackberry?
Is it the delicate, elegant, and high-brow dessert-loving raspberry?
Is it the versatile, delicious, and nutritious blueberry?
No. No it is not.
For us, the most sublime berry is the one that welcomes us into the warmer months in Oregon. Hitting their peak in early summer, their season comes and goes quickly. It’s important to get them while you can because, as summer develops, they just aren’t the same anymore, then they disappear altogether, waiting for late spring once again. We are, of course, talking about what might be the most popular berry in America: the strawberry.
One might think to oversimplify this common ingredient; after all a strawberry is a strawberry is a strawberry, right?
There are so so many species of these little beauties, and they all taste a little different from one another. However, there are two that rise above the rest for us: Hoods and Seascapes. I’d be impressed if anyone went wrong with either one of them if you get them at the right time, and the time is now, but as this recipe suggests, like so so many things in this world, we believe that they should be drowned in cream and churned.
P.S. This fresh fruit ice cream proportion works magic with these strawberries, but don’t let that stop you from getting creative. If you apply the same amount of any fresh fruit into this recipe, it will work. Let this be a way for you to experience all the best fruit this summer. I mean, that’s what we will be doing…
Fresh Strawberry Ice Cream:
- About 1½ cups (335 grams) fresh, ripe strawberries, tops removed (Hoods or Seascapes if you can get them)
- A pint (472 grams) heavy whipping cream
- 1¼ cups (263 grams) whole milk
- ¾ cup plus 1 tsp (161 grams) sugar
- Scant ¼ cup (67 grams) light corn syrup
- A dash xanthan gum
Blend strawberries in a food processor or using an immersion blender, then transfer into a large bowl big enough to hold all ingredients. Whisk in the cream, milk, sugar, corn syrup, and xanthan gum.
Ready your ice cream maker (if you have a freezer bowl type make sure the bowl is completely frozen! This usually takes at least 24 hours.), and begin churning immediately. Churn for 25–30 minutes, or until the mixture resembles thick soft serve ice cream. Transfer ice cream to an airtight container, but before putting on the lid, cover it with a layer of plastic wrap, allowing it to stick to the entire surface of the ice cream. Seal the container and place in the back of the freezer for at least 4 hours prior to serving. For best consistency, freeze overnight.
Temper about five minutes before devouring.