Ice Cream is my favorite dessert and I have developed many delicious variations from peanut butter to passion fruit ( The Pie and Pastry Bible). Thus far, however strawberry ice cream perfection has eluded me as the high water content of the berries results in frozen particles rather than 100 perfect creamy smoothness. I have an idea, though, and testing it will be very enjoyable. But meantime I want to share with you a terrific way to enhance the flavor of any strawberry ice cream. And until I perfect my own version, my commercial strawberry ice cream of choice is Hagendaz. Adding fresh strawberries as an accompaniment to the ice cream is the ultimate flavor enhancer. The berries don't need to be at their very best as macerating them for a few hours in sugar greatly brings out their flavor, turns them brighter red, and forms a light syrup. Simply hull and slice the berries. Sprinkle them lightly with fresh lemon juice and sugar to taste. Toss gently to coat the berries. Cover with plastic wrap and allow them to sit for a minimum of 2 hours at room temperature and up to 2 days in the refrigerator. (Note: as an alternative to lemon juice, try a light sprinkling of rose water. There is something about strawberries and rosewater that is pure magic!) When serving the ice cream, spoon some of the berries and syrup on top. Note: I like to give ice cream a 9 to 15 second zap in the microwave on high power to ensure that it is creamy and not rock hard.
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