Today I was looking for homemade ice cream recipes that could be made without an ice cream maker. I came across tons of recipes and ended up using the basic ideas from them, but with the ingredients I had on hand; grass-fed whole milk, pasture raised eggs, fresh strawberries, organic cane sugar, and sea salt. Because I didn’t have a heavy cream, my version came out much more like a creamy/icy sorbet – which I loved! It is lighter than ice cream but still creamy and refreshing.

Ingredients

2 Cage Free Pasture Raised Eggs
2/3 C Organic Cane Sugar
1/4 tsp Sea Salt
1.5 C Grass-fed Whole Milk
1 C Strawberries

Recipe

. Fill a sauce pan with water 1 inch high. Bring to a steady steam but not boiling.
. Fill a separate large bowl with ice and water.
. Place a heat safe bowl on top of steaming water on stove to create a double boiler.
. Whisk eggs, sugar, and salt together in bowl on top continuously until sugar is dissolved and mixture is thick.
. Next set bowl with egg mixture in the ice bath bowl to bring temperature down.
. Using a blender or food processor (I used a magic bullet) combine strawberries and whole milk and blend until smooth.
. I reserved a few strawberries to slice and throw in later because I like to have some chunks of fruit in my sorbet.
. Slowly began to whisk strawberry and milk mixture with the egg mixture, adding a little bit at a time.
. Pour mixture into a freezer safe dish and add strawberry slices if desired.
. Cover with lid or ceran wrap and set in freezer.
. I stirred the mixture every 30 minutes for about 2 hours then allowed it to freeze another 2 hours.
. When you are ready to eat your sorbet, you can thaw for 15 minutes and scoop with an ice cream scoop or scrape the mixture with a metal spoon.