I nearly let strawberry season slip away without making my absolute favorite ice cream. When Eric went to the market on Saturday he heard people talking about how it was the last weekend for strawberries, so he came home with a half flat for me. I made a small batch of strawberry preserves with black pepper and mint, along with a double batch of Jerry Traunfeld’s strawberry rose geranium ice cream. You can find the ice cream recipe in an earlier blog posting here.
Something about rose geranium makes berries taste even more intense, and this recipe has become almost an annual summer tradition for us since The Herbal Kitchen was published. We have a huge gangly rose geranium plant whose sole reason for existence is this recipe (so if you want any leaves, let us know). Know of any other great recipes we should try with it next?
As I found out when a part on my ice cream maker broke after the first batch, if you don’t have an ice cream maker, you can still make this recipe. It won’t be quite as smooth as when made in an ice cream maker, but still creamy and delicious. Just freeze a metal 13×9″ pan, pour in the mix, and place in the freezer. Take it out and stir every half hour or so with a pastry scraper. It will take several hours to freeze.