Strawberries and Cream Sorbet {recipe}

The bounty of summer produce has begun to show up in our farms here in Michigan, one of my favorites being the simple, red strawberry. And while so delightful on its own, sometimes I just can’t keep myself from pairing it with other delicious ingredients.

This recipe I’m rather unsure of what to call it. It includes cream, but it’s not ice cream. It includes fruit but it’s not technically a sorbet. In reality it came from needing to make breakfast but I was tired of eggs and oatmeal.

And this made a wonderful breakfast.

all natural strawberries and cream sorbet

This fresh, yet creamy, treat has been a hit both times I’ve made it, though we like the lemon flavor a bit more than the lime.

Strawberries and Cream Sorbet

Ingredients

1 frozen banana
2 cups cold, fresh strawberries, halved
juice from half a lemon (or lime)
4 egg yolks (pastured and well-known source since they will be raw)
1/4 cup cold cream (you could also substitute yogurt)
optional – 1 tsp vanilla extract to keep it soft in the freezer

Method of Preparation

1. Place all ingredients into a blender and blend until smooth. (make sure your ingredients are already cold, otherwise you’ll have to thoroughly chill before putting it into your ice cream maker)

2. Pour into your ice cream maker and let it churn until it’s done, about 25 to 30 minutes.

3. Either serve immediately or place into the freezer to harden and become scoopable.

I’m also sure that you could make this without an ice cream maker, just freeze the mixture after you blend it and stir every half hour or so.

Do you make anything like this? What shall we call it?

 

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About Donielle

Donielle is an amateur herbalist and natural momma to two littles (with another babe in heaven) after dealing with being less than fertile. She has a passion for nourishing nutrition, natural living, and spreading the word on how food truly affects our health.

Comments

  1. Shalonne says:

    Hi! This looks like a great recipe. Is it okay to use the whole egg instead of just the yolk? I hate wasting half the egg

    donielle Reply:

    @Shalonne, I’ve never tried a whole egg in ice cream before. Every recipe I come across usually just calls for the yolk, so that’s all I’ve ever done! Plus the whites kind of gross me out. lol
    If you try it – let me know!

  2. Jill Larson says:

    I just came upon your website today. I just happend to have all the ingrediants for this. Yum!

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