With Labor Day weekend now behind us, it’s time to reflect upon the last few weeks that seemed to pass in the blink of an eye.
Summer, glorious Summer, how I will miss you.
Your lingering sunsets and starry nights that fill me. Your balmy days healed the wounds of my soul and your bright blue horizon – that I spent many moments dreaming, endlessly dreaming into…
Soon, the leaves will turn, and in the spirit of giving it one last ‘hurrah’, they will imitate the hues of your blazing sunsets before fading away completely. The salty air will give way as well and soon we shall fill our lungs with the warm scent of pine, spices and firewood. The firebugs will burn out and the crickets will go to sleep. The nights will be quiet, and from my window, I will watch as the creek, that sparkles like a sea of diamonds under your spell, comes to a calming still.
In the spirit of bidding you a fine and hopefully brief farewell, I will blissfully embrace my final moments with you while enjoying this rich ice cream on a sultry September evening.
Serves 12
10 minPrep Time
10 minTotal Time
Save Recipe
Ingredients
- 2 cups frozen or fresh strawberries
- ¾ cup chocolate chips
- 16 oz. whipping cream
- 1 (14 oz.) can of sweetened condensed milk
- 1 tablespoon vanilla extract
- ¼ teaspoon salt
Instructions
- In a bullet blender or food processor, pulse strawberries until well blended.
- Next, pulse chocolate chips until finely chopped. Mix the chocolate together with the strawberries and set aside.
- Whip cream until stiff peaks form, but be careful not to over whip.
- In a separate bowl, whisk condensed milk, vanilla extract and salt together. Fold in the fresh whipped cream until a smooth and creamy mixture forms.
- Add strawberries and chocolate and fold into the cream until everything is blended.
- Place into an air-tight container and freeze for several hours, until it becomes ice cream.
Notes
Prep Time does not include the waiting period for the ice cream to freeze.
Enjoy~
Living the Gourmet
10 minPrep Time
10 minTotal Time
Save RecipeIngredients
- 2 cups frozen or fresh strawberries
- 3/4 cup chocolate chips
- 16 oz. whipping cream
- 1 (14 oz.) can of sweetened condensed milk
- 1 tablespoon vanilla extract
- 1/4 teaspoon salt
Instructions
- In a bullet blender or food processor, pulse strawberries until well blended.
- Next, pulse chocolate chips until finely chopped. Mix the chocolate together with the strawberries and set aside.
- Whip cream until stiff peaks form, but be careful not to over whip.
- In a separate bowl, whisk condensed milk, vanilla extract and salt together. Fold in the fresh whipped cream until a smooth and creamy mixture forms.
- Add strawberries and chocolate and fold into the cream until everything is blended.
- Place into an air-tight container and freeze for several hours, until it becomes ice cream.
Notes
Prep Time does not include the waiting period for the ice cream to freeze.
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