Strawberry ice cream
The strawberries were buy one, get one container free in the store yesterday, and I've been looking for an excuse to get my ice cream maker out, so that was really all I needed.
This is super easy to make, and if I haven't said it before -- if you eat a lot of ice cream (and I do), there's nothing that beats homemade ice cream. Especially in the summer. Our little canister ice cream maker was not that much money, and it really is perfect for what we need.
from The Ultimate Ice Cream Book
3 heaping cups strawberries
1/4 tsp. salt
1/3 c. sugar (we actually used 2 Tbsp. more than that)
2 large eggs
1 1/2 c. half and half
1/2 c. heavy cream
1 tsp. vanilla extract
Puree the strawberries with the salt in a food processor or food mill. There should be about 2 cups of puree. Set aside.
In a medium mixing bowl, beat the sugar into the eggs until thickened and pale yellow. Set aside.
Bring the half and half to a simmer in a heavy medium saucepan. Slowly beat the hot half and half into the eggs and sugar. Pour the entire mixture back into the pan and place over low heat. Stir constantly with a whisk or wooden spoon until the custard thickens slightly. Be careful not to let the mixture boil or the eggs will scramble. Remove from the heat and pour the hot custard through a strainer into a large, clean bowl. Allow the custard to cool slightly, then stir in strawberry puree, cream and vanilla.
Cover and refrigerate until cold or overnight.
Stir the chilled custard, then freeze in 1 or 2 batches in your ice cream machine, according to the instructions. When finished, the ice cream will be soft but ready to eat. For firmer ice cream, transfer to a freezer-safe container and freeze at least 2 hours.
This is super easy to make, and if I haven't said it before -- if you eat a lot of ice cream (and I do), there's nothing that beats homemade ice cream. Especially in the summer. Our little canister ice cream maker was not that much money, and it really is perfect for what we need.
from The Ultimate Ice Cream Book
3 heaping cups strawberries
1/4 tsp. salt
1/3 c. sugar (we actually used 2 Tbsp. more than that)
2 large eggs
1 1/2 c. half and half
1/2 c. heavy cream
1 tsp. vanilla extract
Puree the strawberries with the salt in a food processor or food mill. There should be about 2 cups of puree. Set aside.
In a medium mixing bowl, beat the sugar into the eggs until thickened and pale yellow. Set aside.
Bring the half and half to a simmer in a heavy medium saucepan. Slowly beat the hot half and half into the eggs and sugar. Pour the entire mixture back into the pan and place over low heat. Stir constantly with a whisk or wooden spoon until the custard thickens slightly. Be careful not to let the mixture boil or the eggs will scramble. Remove from the heat and pour the hot custard through a strainer into a large, clean bowl. Allow the custard to cool slightly, then stir in strawberry puree, cream and vanilla.
Cover and refrigerate until cold or overnight.
Stir the chilled custard, then freeze in 1 or 2 batches in your ice cream machine, according to the instructions. When finished, the ice cream will be soft but ready to eat. For firmer ice cream, transfer to a freezer-safe container and freeze at least 2 hours.
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