Summer is the best, amiright?! Sunshine, warm breezes, hammocks (they’re nice to look at, even if I don’t have time to swing on them), grass under bare toes – and ICE CREAM!
I don’t have much of a sweet tooth (I’m more a “eat-a-whole-bag-of-tortilla-chips” kinda girl), and don’t care overly much for dairy products, but strangely, ice cream is one thing I really, really love (when I was pregnant, both times, ice cream was among my few cravings – I had to have some Portland Salt & Straw ice cream every day; that and indian spiced pickled vegetables)
Anyway. Ice cream rocks. And homemade ice cream – like anything homemade – is just that much better.
The other day Bradley and I were having an *ahem* spirited conversation about some junk in the basement that should be donated to the Goodwill and the ice cream maker came up. He insisted we should keep it because one day we were going to make SO MUCH ICE CREAM . . .(we’ve used it once in the past 7 years).
He put the insert in the freezer, as if to make a point.
The other day I was at the supermarket and there were organic strawberries on sale. I thought of the ice cream maker insert chilling away in the deep freeze and thought – AHA! Strawberry ice cream it is! (I’m a genius.) I picked up some heavy whipping cream and we were on our way.
Now, if I’m going to do something – and especially if I’m going to do something really decadent – I’m going to go all the way. No soy- or almond-based nonsense, and nothing healthy and half-assed. (Full disclosure: I’ve made banana “ice cream” in the past, when I was trying to trick the kids. But nobody was really fooled that it was actually ice cream. It was totally just frozen whipped bananas presented in an ice cream cone facade.) But I’m not making frozen bananas today. I’m making ice cream, and when I’m making ice cream, I’m going full-on custard: heavy cream, eggs and all. That’s really the only way.
I scoured the web for decent recipes and came across Self Proclaimed Foodie’s Old Fashioned Strawberry Ice Cream*which I used as reference for this experiment.
*As a side note, I made a double batch of the ice cream base (eggs, sugar, milk, cream) because a) it’s a pain in the ass and b) I would like to also make some peach ice cream when I have time. I’m all about the efficiency.
If you are short on time, skip to the actual recipe below:
Since I made a double batch of the base, I put half in the freezer for a subsequent batch of ice cream (planning on peach next time)
Homemade Strawberry Ice Cream
- 4 cups strawberries, trimmed and sliced
- 1/2 cup granulated sugar, separated
- 1/4 cup golden brown sugar
- 4 large egg yolks
- 1 1/2 cups heavy cream
- 1 1/2 cups whole milk
- 1/2 teaspoon vanilla extract
Place the sliced strawberries, along with 1/4 cup of the granulated sugar, in food processor. Pulse until strawberries are evenly chopped and sugar is well mixed in. Set aside the strawberries in a separate bowl and rinse out the food processor for the next step (have I mentioned I hate making extra dishes?)
Place egg yolks, the rest of the granulated sugar, brown sugar in food processor and pulse until smooth.
Pour the whole milk, the heavy cream, and the vanilla extract into a medium saucepan, over medium heat. Slowly bring the mixture just to a simmer, stirring occasionally. Once simmering, remove the pot from heat.
Use a ladle or spoon to transfer one spoonful at a time of the hot milk/cream to the egg yolk mixture while whisking the entire time. The goal is to slowly mix in the hot mixture to temper the eggs but not to cook them. Continue to slowly add the hot cream while whisking until all of it has been thoroughly combined.
Return the entire tempered egg mixture to the saucepan and place over medium low heat. Continue to cook, whisking frequently, until the mixture thickens just slightly and coats the back of a spoon.
Pour the mixture into a bowl and allow to sit at room temperature for 30 minutes, then refrigerate for at least four hours (or the next morning, in my case – life happens).
Stir the chilled strawberry mixture into the custard.
- Pour into an ice cream maker and process according to the manufacturer’s directions. (This should take approximately 25 to 35 minutes.)
- Freeze until hardened.
VOILA!! ICE CREAM!!!