Strawberries are so sweet and perfect on their own, I hate to mess with them. Unless there’s an ice cream maker handy, in which case I don’t hesitate to pulverize them beyond recognition for a greater cause: strawberry ice cream.
If you’ve never made homemade ice cream, you’re missing out on one of summer’s greatest indulgences. An electric ice cream maker makes the job a pleasure and once you’re hooked, there’s no end to discovering what goes well with chilled cream.
Strawberry ice cream is just the beginning.
Makes About 4 Cups
■ 3/4 cup whole milk
■ 3/4 cup 35% cream
■ 4 large or 5 small egg yolks
■ 1/4 cup plus 2 tablespoons sugar — if your strawberries are especially tart, add a tablespoon, or two, more sugar
■ 2 1⁄2 cups of strawberry puree, thoroughly chilled, about 3 1⁄2 cups of fresh strawberries or 4 cups frozen strawberries
■ An electric ice cream maker
■ A fine-mesh strainer
Plan ahead: It takes about 24 hours to freeze an ice cream canister. The custard also takes time to chill in the refrigerator before it is turned in the pre-frozen canister.
Pour the milk and cream into a medium-sized saucepan until the mixture just begins to boil. Remove from heat.
In a medium bowl, whisk the egg yolks with the sugar. Add about half of the warm milk and cream mixture to the egg yolks and whisk until well combined. Slowly pour the yolk mixture into the saucepan with the remaining milk and cream mixture and bring to a bare simmer, whisking continuously, being careful not to bring to a boil.
The custard will slowly thicken — be patient, it takes time. The custard is ready when the mixture thickens enough to lightly coat the back of a spoon.
Pour the mixture through a strainer into a bowl or pitcher.
To cool the mixture quickly, place the bowl or pitcher into a larger bowl filled with ice. Cover the custard with plastic wrap and place in the fridge until well chilled.
Combine the chilled strawberry puree and the custard and pour into a frozen canister. Freeze according to manufacturer’s instructions.
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