13 Jun Strawberry Ice Cream
Seasonal, creamy strawberry ice cream made with eggs from the farm
The summer Adam and I got married, I spent a lot of time in the kitchen. We had all these great new kitchen tools thanks to our wedding gifts and I wanted to use them all. Some proved to be more useful than others. Things like the vegetable steamer, rice maker and fondue pot were nice… but, not really necessities. I almost lumped the ice cream maker in there, but it proved to be one of the biggest surprises. That summer I learned to love my ice cream maker and used it often.
Today, it’s still a favorite.
In the summer, the ice cream maker bowl is always in the freezer. Ready to use at a moments notice.
I love to capitalize on the seasonal flavors in ice cream. I have done everything from watermelon sorbets and mint chip ice cream to sweet corn ice cream and cucumber melon ice cream. Even basil ice cream! (These sound totally crazy… I know, but they are great!)
This week, I played it a little safe and went the super traditional and super seasonal route with a classic strawberry ice cream. We have a little patch of strawberries, but also love to purchase them locally at Spencer’s Farm in Noblesville and from B&B Berries in Sharpsville.
This ice cream is custard based, which utilizes egg yolks for a rich, creamy, old fashioned flavor. Make sure you cut the strawberries small or even mash them up a bit with a pastry cutter because, if too big, they are like having an ice cube in your bowl of ice cream. Hard on your teeth… and sure to give you a brain freeze!
- 4 cups of strawberries, stems removed and sliced
- 1 tablespoon lemon juice
- ½ cup sugar
- ¼ cup brown sugar
- 4 egg yolks
- ½ teaspoon salt
- 1½ cups heavy cream
- 1½ cups whole milk
- 1 tablespoon vanilla
- Macerate the berries by placing in a bowl with lemon juice and ¼ cup sugar for a few hours.
- In a large bowl, whisk together egg yolks. Add both sugars, salt and whisk together well.
- Pour the whole milk, heavy cream and vanilla into a medium sauce pan and head over medium low heat to just a simmer, stirring often.
- Remove from heat and slowly add to egg mixture whisking the entire time. (If you go too fast, the eggs will cook and curdle.)
- Return the entire mixture back to the saucepan and cook over medium low heat. Stir often. The mixture will thicken and coat the back of a spoon. Be careful that the eggs do not begin to cook.
- Pour the mixture into a bowl and let cool for 30 minutes. Cover and place in the refrigerator for about four hours.
- When very cold, add strawberries and place in the ice cream maker. Churn for about 20 minutes.
- Add to an airtight container and freeze for a few hours to harden before eating.
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