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Homemade Strawberry Ice Cream
It's strawberry season, and I scored a couple of pints of Hood strawberries, perfectly ripe and sweet. So I made ice cream. I have one of those ice cream makers where you freeze the container in advance, and I have David Lebovitz's book "The Perfect Scoop." I decided to make a vanilla base with macerated strawberries.
Original recipe: https://www.davidlebovitz.com/vanilla-ice-cream/
Ingredients:
1 cup whole milk
3/4 cup plus one tablespoon sugar
2 cups heavy cream
Pinch of salt
2 teaspoons vanilla bean paste (You can also use a whole vanilla bean, but the instructions would be different. You can consult the above recipe for instructions.)
5 egg yolks
1 teaspoon vanilla extract
1 tablespoon vodka (optional, helps prevent ice crystals from forming)
1 pound strawberries, tops removed, chopped fine
Directions:
Place the chopped strawberries in a bowl, add one tablespoon sugar and stir. Cover and put in fridge.
Pour 1 cup of cream in a large (2 quart) bowl with a mesh strainer set on top.
Add milk, sugar, the other cup of cream, vanilla bean paste, and salt to a medium saucepan. Gently warm the mixture on low heat and stir until the sugar is dissolved. Take the pot off of the stove, add one egg yolk at a time and whisk thoroughly into the milk/cream mixture. Place pot back on stove. Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. You can check for doneness by running your finger across the spatula coated with custard. It's done when your finger leaves a definite trail that doesn't flow back together. Pour the custard through the strainer and stir into the cream. Add vanilla extract and vodka and stir.
Place bowl over an ice bath (I used a couple of frozen gel packs, like the ones you use for sore muscles) and stir until cool. Place mixture in fridge to chill thoroughly, preferably overnight. When ready to churn, add custard to your ice cream maker, and then add in the macerated strawberries. My ice cream maker took about 20 minutes to turn it into soft serve consistency. I then put the ice cream into containers and put in the freezer for about an hour.
This recipe made about a 1.25 quarts of ice cream.
KEEWERD
Original recipe: https://www.davidlebovitz.com/vanilla-ice-cream/
Ingredients:
1 cup whole milk
3/4 cup plus one tablespoon sugar
2 cups heavy cream
Pinch of salt
2 teaspoons vanilla bean paste (You can also use a whole vanilla bean, but the instructions would be different. You can consult the above recipe for instructions.)
5 egg yolks
1 teaspoon vanilla extract
1 tablespoon vodka (optional, helps prevent ice crystals from forming)
1 pound strawberries, tops removed, chopped fine
Directions:
Place the chopped strawberries in a bowl, add one tablespoon sugar and stir. Cover and put in fridge.
Pour 1 cup of cream in a large (2 quart) bowl with a mesh strainer set on top.
Add milk, sugar, the other cup of cream, vanilla bean paste, and salt to a medium saucepan. Gently warm the mixture on low heat and stir until the sugar is dissolved. Take the pot off of the stove, add one egg yolk at a time and whisk thoroughly into the milk/cream mixture. Place pot back on stove. Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. You can check for doneness by running your finger across the spatula coated with custard. It's done when your finger leaves a definite trail that doesn't flow back together. Pour the custard through the strainer and stir into the cream. Add vanilla extract and vodka and stir.
Place bowl over an ice bath (I used a couple of frozen gel packs, like the ones you use for sore muscles) and stir until cool. Place mixture in fridge to chill thoroughly, preferably overnight. When ready to churn, add custard to your ice cream maker, and then add in the macerated strawberries. My ice cream maker took about 20 minutes to turn it into soft serve consistency. I then put the ice cream into containers and put in the freezer for about an hour.
This recipe made about a 1.25 quarts of ice cream.
KEEWERD