Strawberry Ice Cream
I hope you’re ready for another strawberry recipe; because this one was one of my favorites yet to date! I had waited all winter long for the opportunity to go strawberries picking this summer. Two summer ago, I had a great time visiting a local strawberry patch, and made this Ben and Jerry’s Strawberry Ice-Cream, and was hooked with my first taste of homemade ice-cream. While I love this Ben and Jerry’s Strawberry Ice-Cream, I was looking for a strawberry ice-cream recipe without the berries chunk in them and with cooked custard mixture. I ran into this recipe from the very talented David Lebovitz and knew that I could rely on his expertise on ice-cream.
WOW… was all I could say. This recipe was perfect: creamy, full of strawberries flavor, and was just a perfect scoop of summer. I have to even go further and say that I love this recipe more than the earlier version of strawberry ice cream that I had made before (this Ben and Jerry’s Strawberry Ice-Cream). I made this recipe twice in a week, and both came out consistently perfect. I took one quart to work and hosted my own ice-cream social with my co-workers who licked all of their cups and spoons clean! :) I might have found my perfect ice-cream base, I think this will work beautifully as well with other berries (blackberries or raspberries); so I may try that next time.
Adapted from David Lebovitz via Fine Cooking
2 cups heavy cream
1 cup whole milk
3/4 cup granulated sugar
5 large egg yolks
1 lb. fresh or frozen strawberries, trimmed, pureed, strained, and mixed with 1/2 cup sugar (or less, if your berries are very sweet)
In a medium saucepan, mix 1 cup of the cream with the milk, sugar, and a pinch of salt. Warm the cream mixture over medium-high heat, stirring occasionally, until the sugar dissolves and tiny bubbles begin to form around the edge of the pan, 3 to 4 minutes.
Prepare an ice bath by filling a large bowl with several inches of ice water. Set a smaller metal bowl (one that holds at least 1-1/2 quarts) in the ice water. Pour the remaining cup of cream into the inner bowl (this helps the custard cool quicker when you pour it in later). Set a fine strainer on top. Whisk the egg yolks in a medium bowl.
In a steady stream, pour half of the warm cream mixture into the egg yolks, whisking constantly to prevent the eggs from curdling.
Pour the egg mixture back into the saucepan and cook over low heat, stirring constantly and scraping the bottom with a heatproof rubber spatula until the custard thickens slightly (it should be thick enough to coat the spatula and hold a line drawn through it with a finger), 4 to 8 minutes. An instant-read thermometer should read 175° to 180°F at this point. Don’t let the sauce overheat or boil, or it will curdle. Immediately strain the custard into the cold cream in the ice bath.
Cool the custard to below 70°F by stirring it over the ice bath. Stir the strawberry puree into the cooled custard.
Refrigerate the custard until completely chilled, at least 4 hours. Then freeze the custard in your ice cream maker according to the manufacturer’s instructions.
Transfer to an air-tight container, and freeze for at least 4 hours or up to 2 weeks.
Yield: 1 quart
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