kimberly wrote:

> I was very happy to see that our favorite strawberry stand is open, and
> the berries are *wonderful*! I intended to buy a 3pack, but a quick taste
> had us doing an about face for more! lol Half a flat later, we were in
> business. Strawberry waffles for breakfast. Strawberry Creme Cake. And, my
> favorite, strawberry gelato:
> about 2 baskets fresh hulled strawberries
> 3/4 cup sugar (superfine works best, but granulated is fine)
> 2 cups milk
> 1/2 cup heavy cream
> 1 tsp fresh lemon juice (I use Meyer lemon, because it's what I have in
> the yard!)
>
> In the blender, combine the strawberries, lemon juice, and sugar. Add the
> milk and blend. Pour into a bowl and add the heavy cream, stirring to
> combine. Chill for 4-6 hours, until very cold. If you have time, chill
> overnight for best flavor.
> Transfer to your ice cream maker and freeze according to manufacturer's
> directions. When it reaches the consistency of soft serve, you can serve
> it immediately. Freeze any leftovers in an airtight container.

Hmmm... Okay, I think I'll try this when local strawberries are available
(probably a month and a half), but I'll omit the lemon juice and use
buttermilk (or maybe creme fraiche) instead of the heavy cream. I'm a bit
torn on what sugar to use: On one hand, the combination of strawberries,
sour cream, and brown sugar is one of my favorites. On the other hand,
confectioner's sugar contains cornstarch, and I found last summer that
adding a tiny bit of cornstarch to lemon sherbet gave a very nice texture.

Does what I typed in the previous paragraph make me one of Mr. Bill's SAVAGE
GANG OF SEVEN?

Bob, still wondering who's in the gang