Friday, July 18, 2008

Strawberry Ice Cream Recipe

I used a basic custard ice cream base and made the rest up as I went. This recipe produced a fantisticaly fresh tasting ice cream that wasn't too sweet and had a bit of tartness to it. Since I don't have much room in my freezer the following recipe make about a pint maybe less.

about 3/4 c. heavy cream
lemon zest
1/8 tsp. fleur de sel
2 eggs
1/2 c. sugar
1 c. strawberries
1 tsp. lemon juice
ice cream maker

place about 3/4 cup heavy cream (i'd lean a bit on the closer to one cup side of "about") in a heavy saucepan with a pinch of fleur de sel (please use good salt, pretty please?) and 2 large pieces of lemon zest. bring this to almost a boil, remove from heat and take out the lemon zest.
in a small bowl whisk together 2 eggs and 1/4 cup sugar. Pour the cream mixture slowly into the bowl with the eggs and sugar stirring constantly. Next pour the mixture back into the saucepan and heat over medium low stirring constantly until thick. Do not let it boil.
Now you have custard!!!
Remove the saucepan from heat and pour mixture through a fine metal sieve. Let the custard come to room temperature and than chill for at least 2 hours.
Puree 1/2 cup of trimmed and quartered strawberries with 1/4c sugar and 1 teaspoon of sugar. Pour strawberry mixture into chilled custard. I added some chopped pieces of strawberries to add a bit more texture. You could pour the strawberry mixture through the sieve to remove the seeds if you wish but, what kind of fresh strawberry ice cream doesn't have seeds?!
Freeze your almost ice cream in an ice cream maker and than place in freezer to harden.
I couldn't believe how good this stuff was. The chunks of strawberry really add to the aesthetic quality but it tastes good enough without them.


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