Thursday, June 2, 2011

Strawberry Ice Cream

So my little sister is graduating high school next week and I have been asked to make strawberry ice cream along with a chocolate fudge brownie ice cream for her graduation party. At the moment I have only worked on the strawberry, but I am going to knock the socks of the chocolate fudge brownie. For the strawberry ice cream I spent at least an hour on trying to find the right recipe, but nothing really seemed to strike me. I wanted a creamy strawberry custard based ice cream, not any of that fake icy stuff. Unfortunately foodgawker failed me, so I made my own. This recipe is adapted from the french vanilla ice cream recipe I previously posted and a bag of frozen strawberrys from Trader Joe's.

What you will need:

  • 2 cups of heavy cream
  • 1 1/2 cups of whole milk
  • 1 cup of sugar
  • 6 egg yolks
  • 1 tsp vanilla
  • 1 lb. of strawberries

In a bowl add the egg yolks and half of the sugar. Mix. 

Now make a really intense strawberry smoothie by adding the strawberries and a half a cup of milk in a blender. My blender is on the smaller size so I do one half a pound of strawberries and one quarter of milk at a time. Keep your resulting mixture in the fridge. If you are not using frozen strawberries try not to add the milk for a stronger flavor. The milk is for frozen strawberries. I would recommend not using frozen strawberries, but I do because I am lazy and they are cheaper. If you blend fresh strawberries feel free to strain the resulting mixture- if you don't want seeds. However the seeds are hardly noticeable and you can get away with saying "its natural!"  

Combine all the cream, one cup of milk and the rest of the sugar in a pot on low heat. Continue to heat until all the sugar is dissolved. Stirring or agitating the mixture will make this happen faster. Do not boil. Once the sugar is dissolved, slowly pour this mixture into the bowl with egg yolks and sugar while stirring continuously. Pour the mixture back in the pot and keep on low heat. You are now making the custard. You should stir in figure eight motions for about ten minutes stopping when the mixture has thickened and it lightly coats the spoon. Then strain the mixture into a separate bowl. 

Fill a larger bowl with ice and cold water and place the bowl with your custard mixture inside. This is to cool down the mixture. As the mixture is cooling stir in your strawberries or strawberry juice. You can keep this mixture in the fridge for 24 hours or pour it in your ice cream maker right away following its instructions. 

At the moment I am debating on whether or not to reduce the number of egg yolks. The recipe should work with either 5 or 6 egg yolks. The extra egg will make the mixture creamier and more of a custard but it can taste eggier if not cooked properly.

2 Quarts of strawberry ice cream

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