Friday, June 1, 2012

Strawberries-on-Sale Ice Cream

There's a magical moment every summer. You can smell it as soon as you walk into the fruit and veggie section of the grocery store. Mountains of ripe strawberries!!!

And - bonus - they are typically in super big containers and super cheap. Bring. It. On.

These berries are almost to the too-ripe point. They just melt in your mouth and taste exactly like the strawberries you remember from childhood.

But you have to use them fast, or they grow little hairy afros. And become friends with that container in the back of the fridge that you've been ignoring for the last 3 months....

So -

Ice Cream!!

Strawberries - chopped to smithereenes

Add vanilla, lemon juice, and sugar.

Mix it up, mash it up, and chill it out. Overnight, that is.

Now, the custard base. Egg yolks get stirred with sugar. 

Cream, sugar, and half and half meet in a saucepan.

Stir and wait until it steams and bubbles.

While you're waiting, set up your bowl in ice bowl contraption -

Once the cream is warm, temper your egg yolks. Use a whisk - not a fork. Learn from my mistakes.

Since the eggs are tempered, you can whisk them into the cream.

Now, cook until it becomes custardy and coats the back of a spoon. Don't let it boil!!!

Strain that custardy goodness (to get any scrambled egg bits out), into the bowl over ice.

Stir until cool.... then cool some more. In to the fridge it goes for a overnight rest!

After one tense strawberry-ice-cream-is-so-close night's sleep, blend up those berries.

Create fun patterns in the custard....

Then into the ice cream maker she goes!

Dishes of strawberry ice cream stir up the best memories.

Strawberries-on-Sale Ice Cream
Makes 8 cups or 64 fluid ounces when frozen
Adapted from The Former Chef

 1 1/2 lbs very ripe strawberries
1 tbsp lemon juice
1 tbsp sugar
1 tsp vanilla
1 c. heavy cream
2 c. half and half
5 egg yolks
3/4 c. sugar

Rinse and hull all the strawberries. Dice them very fine. Place in a bowl with the tablespoon of sugar, lemon juice, and vanilla. Mush around with a fork or spoon. Cover with plastic wrap and allow to sit overnight.

Place a medium sized bowl in a large bowl that is filled with ice.

In a small bowl, mix the egg yolks with the 3/4 c. sugar. In a medium saucepan, bring the cream and half and half to just below a simmer. You should be able to see steam rising and bubbles around the edge.

A quarter cup at a time, pour 1 cup of the warmed cream into the eggs to temper them. Whisk as you add the warm cream so the eggs don't scramble.

Once you've tempered your eggs, whisk them into the pot of cream. Stir gently until the cream becomes custardy and coats the back of a spoon. Don't let it boil.

Pour the custard into the medium bowl in the ice bath. Stir to help release heat, until it comes to room temperature. Cover and chill overnight.

When you are ready to make the ice cream, blitz the berry mixture with a stick blender or real blender. Make it nice and smooth. Add the berries to the cream and mix well.

Pour your chilly berry cream into your ice cream maker. Freeze according to manufacturer's instructions.

Pour into a container and freeze in the freezer to harden. Scoop and top with more sliced berries.

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