Recipe for Martha Stewart 2-Quart Ice Cream Maker:
Yields 1 ½ quarts
Time: 20 minutes prep, 8 hours 30 minutes total
1 pound strawberries, hulled and halved (about 3 cups), plus 8 ounces more, coarsely chopped
1 tablespoon fresh lemon juice
½ teaspoon kosher salt
1 cup low-fat milk
1 cup heavy cream
⅔ cup sugar, plus ½ cup more for macerating
½ cup light corn syrup
¼ cup vodka or silver tequila
1. In a blender, purée halved strawberries with lemon juice and salt. Strain through a fine-mesh sieve. You should have 1 1/2 cups of purée; reserve any excess for another use.
2. Combine milk, cream, 2/3 cup sugar, and corn syrup in a medium saucepan. Bring to a boil, then reduce heat to low and simmer 2 minutes. Strain mixture into a bowl set in an ice bath and let stand, stirring occasionally, until cold, about 5 minutes. Stir in strawberry purée. Refrigerate, covered, at least 2 hours and up to overnight.
3. Stir together remaining 1/2 cup sugar and vodka. Add chopped strawberries and macerate at room temperature at least 2 hours, or in the refrigerator, covered, up to 12 hours.
4. Pour chilled ice cream base into the Martha Stewart 2-Quart Ice Cream Maker. Select 30 minutes and start the maker. When it has the texture of soft serve, drain macerated berries (reserving syrup for another use) and fold into ice cream. Transfer to a loaf pan and freeze, wrapped in plastic, at least 4 hours and up to 1 week. Let stand at room temperature 10 minutes before serving.
Recipe for Martha Stewart 1-Quart Ice Cream Maker:
Yields 3/4 quart
Time: 20 minutes prep, 8 hours 30 minutes total
1/2 pound strawberries, hulled and halved (about 1 1/2 cups), plus 4 ounces more, coarsely chopped
½ tablespoon fresh lemon juice
¼ teaspoon kosher salt
½ cup low-fat milk
½ cup heavy cream
1/3 cup sugar, plus ¼ cup more for macerating
½ cup light corn syrup
2 tablespoons vodka or silver tequila
1. In a blender, purée halved strawberries with lemon juice and salt. Strain through a fine-mesh sieve. You should have 3/4 cup of purée; reserve any excess for another use.
2. Combine milk, cream, 1/3 cup sugar, and corn syrup in a medium saucepan. Bring to a boil, then reduce heat to low and simmer 2 minutes. Strain mixture into a bowl set in an ice bath and let stand, stirring occasionally, until cold, about 5 minutes. Stir in strawberry purée. Refrigerate, covered, at least 2 hours and up to overnight.
3. Stir together remaining 1/4 cup sugar and vodka. Add chopped strawberries and macerate at room temperature at least 2 hours, or in the refrigerator, covered, up to 12 hours.
4. Pour chilled ice cream base into the Martha Stewart 1-Quart Ice Cream Maker. Select Ice Cream Mode and start the maker. When the SmartMix notification alerts you, drain macerated berries (reserving syrup for another use) and add into ice cream. Transfer finished ice cream to a loaf pan and freeze, wrapped in plastic, at least 4 hours and up to 1 week. Let stand at room temperature 10 minutes before serving.
