Strawberry Ice Cream
There’s a reason we all scream for ice cream: it’s just that good. The lactose intolerance is just an unfortunate byproduct of something that is totally worth the trip. Happy Birthday, Mom!
Remembering the lychee ice cream experience back from Chinese New Year, I wanted to find a way to prevent too many ice crystals from forming around the fruit. Most sites recommended adding a little vodka since it doesn’t freeze. Worked like a charm.
Tip: Don’t add too much vodka – max 2 T per 1.5 quarts or it might interfere with the ice cream freezing
This is an absolutely terrible picture of the ice cream. It was poorly scooped and all we had on hand was Hubby’s phone. Trust me, it’s out of this world.
Strawberry Ice Cream
Original recipe somewhat adapted from other ice cream recipes/techniques
Makes 1.5 quarts
1 quart strawberries, caps removed
1 T lemon juice
1 cup whole milk
pinch of salt
2/3 cup sugar
2 cups heavy cream
2 tsp vanilla extract
5 large egg yolks
1 T vodka
Puree strawberries in a blender or food processor until smooth (leave a few chunks if preferred). Stir in lemon juice.
Heat milk, salt, and sugar in a saucepan over medium heat just before it simmers. Stir the egg yolks together in a measuring cup or small bowl. Pour some of the heated milk into the yolks, whisking constantly to prevent scrambling. Add the yolk mixture back to the milk and stir constantly over low heat until custard is thick enough to coat the back of a heat-resistant spatula, about 3-4 minutes. If it curdles, you cooked it too long.
Set up an ice bath in a large bowl by putting in ice and then adding some cold water. Nestle a medium-sized bowl into the ice bath. Pour heavy cream through a fine-mesh strainer into the medium bowl. Strain the yolk mixture into the heavy cream. Add the strawberry puree and vodka. Chill the custard (refrigerator/freezer helps speed up the cooling process). Freeze according to your ice cream manufacturer’s directions.
Filed under Ice Cream, Recipe | Comment (0)Homemade is Better. Trust Me.
Pasta and ice cream are so cheap nowadays that I think people overlook how simple they are to make. Making either yourself when you have a couple of free hours on the weekend is SO WORTH IT. The only problem is fighting the cravings for these high-carb, empty calorie treats!
Tip: Super fun activity for 2+ people!!!
Tagliatelle (Lidia Biastianich recipe), accidentally cut the wrong direction making really long noodles. But who cares? They’re heartier yet infinitely more delicate than dried pasta. Top it with some slowwww braised pork and peas – OH MAMA.
Hubby and I have managed to resist making ice cream every day since he bought me the KitchenAid ice cream maker attachment for Christmas. I am a sugar addict and just the thought of it in the freezer makes me salivate. Hence we’ve only made two ice creams. But alas warm weather will be on the horizon eventually!!! I’m dying to make some hazelnut gelato and salted caramel ice cream. I’m salivating now. Disgusting.
We ate most of the vanilla bean ice cream before we thought to take a picture. Yes, if you follow some homemade recipes the milkfat % is oh, just about 3 times that of the maximum 16% allowed by the commercial ice cream industry. But is it worth it (and some post-piggy lactose intolerance)? I think so. We worship David Lebovitz and the beauty of the vanilla bean.
This picture is of the very lemony Meyer lemon ice cream. If you don’t like lemon, don’t make this. It was pleasingly tart but as with the beauty of Meyer lemons, doesn’t make you pucker. Strawberries helped to cut the lemon lemoniness.
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