GTTC: strawberry ice cream and citrus-mint gin and tonic

I've been experimenting with different ice cream recipes.  The deal with the custard based treats is that they're richer, creamier, smoother, but they also require a large pot, small bowls, large bowls, whisks, spoons, as well as chilling time in an ice bath before the actual freezing.  I'm just not sure the cream is worth the custard.  Today's ice cream is a Philadelphia style - no cook - ice cream.  It is so simple I can explain it in a few sentences.

Chop a cup of strawberries and set aside.  In a blender, add 4 cups of strawberries, 3/4 cup of sugar, juice of 1/2 lemon, a sprinkle of salt, a dash of vanilla and puree.  Stir in 2 cups heavy cream.  Pour into ice cream freezer and when half frozen, add the cup of chopped strawberries.  

In a taste test, perhaps the custard style would win, but on a busy Sunday night when there is laundry to finish, the work/school week to prepare for and DISHES TO DO, I really loving the Philadelphia style.

So where's the ice cream?  Unfortunately, the family ate it before I had a chance to take a photo in decent light.  So for your viewing pleasure, I made and snapped a photo of my drink of the week.  I'm reading a book for my book group that is sheer drivel and I'm absolutely embarrassed to be seen reading it. I may have lost 10 IQ points in the process.  The only redeeming factor is that it's inspired me to make drinks "with a paper thin slice of lemon floating in it" just like the main character always drinks (while summering in Nantucket).  Now if this lemon-mint gin and tonic doesn't make you thirsty, you got your AC cranked up too high.  

Who else looks out in the garden and sees drink possibilities?  Join the Garden to Table Challenge every week by linking below.  Details here. See ya!