Strawberry Ice Cream


I recently posted this strawberry ice cream in my Foodbuzz 24x24 post for July. It is creamy, rich, and really really strawberry-ish...errr...tastes like strawberries. K.


Anyways, first, you lovingly make the vanilla custard base. Three eggs, some milk, a bit of heavy cream, scoops of sugar, a touch of vanilla. You get the point.


Puree your ripe strawberries and coarsely chop some more for texture...mmm. Texture is good.


I scooped the finished ice cream into little polka dotted dixie cups. Feel free to eat it from a big bowl with a serving spoon. :)

Strawberry Ice Cream

*Note: This recipe makes an insanely small amount of ice cream, about 2 1/2 cups or less...call it portion control.

1/2 cup whole milk
1/2 cup heavy cream
1/3 cup sugar
1 tsp pure vanilla extract
3 egg yolks
1/2 pint fresh strawberries

In a medium saucepan over medium-high heat whisk together the milk, cream, sugar, and vanilla until scalding hot. Meanwhile, whisk the egg yolks in a heatproof bowl.

Slowly ladle a bit of the scalding milk mixture into the egg yolks and whisk whisk whisk. Pour back into the pot with the rest of the milk and bring to a boil. Stir constantly and boil until slightly thickened, about 5 minutes.

At this point, if there are any lumps, strain the mixture to remove them. If not, add the mixture to a glass bowl, cover, and let it sit in the fridge overnight or until cool.

Coarsely puree strawberries in a good processor. Fold into the ice cream base and chill according to your ice cream maker's directions. Enjoy.

Adapted from Nigella Lawson Forever Summer

2 Response to Strawberry Ice Cream

August 5, 2011 at 1:28 AM

soooooooo yummy and creamy!:)

August 9, 2011 at 1:43 PM

YUMMO! I love strawberry ice cream...but it has to be homemade! :)

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