What to do, still so many strawberries.
WE ALL SCREAM FOR …
Now I’ve never made proper ice cream before. I made chocolate ice last year that was beyond amazing but I’ve never taken the time to make a proper custard. So with all these strawberries, it was time to take the time! I went on the hunt for the easiest recipe and let me tell you that was no easy find. They were all a bit different, with slight variations. I decided to use one of my go-to recipe sites, Epicurious.com. The only thing I would change would be to add bigger pieces of strawberry to the mix.
Recipe: adapted from Epicurious.com
- 1 3/4 cups heavy cream
- 1 tbsp pure vanilla
- 1/8 teaspoon salt
- 2 large eggs
- 3/4 cup sugar
- 1 lb strawberries (3 cups), trimmed and quartered
- 1 tablespoon fresh lemon juice
- Combine cream, vanilla, and salt in a heavy saucepan and bring just to a boil. Remove from heat.
- Put eggs with sugar in a bowl of a stand mixer and whisk until combined, then add hot cream in a slow stream. Pour back into saucepan and cook over moderately low heat, stirring constantly, until slightly thickened and an instant-read thermometer registers 170°F (do not let boil).
- Immediately pour custard through a fine sieve into a metal bowl. Chill, covered about 2 hours, and up to 1 day. You can also place bowl in a ice bath to speed up the cooling process.
- While custard is chilling, purée strawberries and lemon juice in a blender until smooth, then force through fine sieve (to remove seeds). Stir purée into custard.
- Freeze in ice-cream maker, then transfer to an airtight container and put in freezer to harden.
Now I’m so not a fan of strawberry ice cream, at least bought from the store. There is just something so icky about strawberry flavouring, it always tastes so phony. Now this ice cream tastes just like the berries we picked right off the vine. It’s so fresh and if you make it, I can guarantee it won’t last long. Especially if your husband’s favourite ice cream flavour is strawberry.
Thanks for looking!
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