Saturday, June 6, 2009

Strawberry Ice Cream

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strawberry ice cream 2


I am excited about making my own ice creams this summer. Ever since I got the attachment for my Kitchen Aid mixer at Christmas I really didn't do much with it (with a few exceptions). But now the summer weather finally arrived here in Seattle and I find myself wanting ice creams and frozen desserts. This one is not going to win any awards in originality, I know. It was Andrew's request though. I've established a "request rotation" here at home for the ice cream flavours. That's because I like to try new and different ideas, whereas Andrew prefers the more conventional flavours. So next time it's my turn to choose a new combination of flavours. I have to say, though that this ice cream turned out extremely well and in fact it tastes just like something from an ice cream parlor. Take your time when making the custard and your patience will be paid of. This recipe calls for 6 egg yolks, so plan on having an omelet or perhaps making meringues with the whites.


strawberry ice cream 3


Strawberry Ice Cream:

makes 1 quart

You will need:

3 cups of half-and-half

6 egg yolks

1 cup of sugar

1/4 teaspoon of salt

2 1/2 cups of  strawberries, cleaned, leaves removed and sliced

1 teaspoon of vanilla extract


Heat the half-and-half over medium-low heat until it gets steamy, without boiling it.

Whisk the egg yolks, sugar and salt until blended. Add the hot half-and-half very slowly, a little at the time, whisking vigorously. This ensures that the hot cream cools down fast as it is whisked and therefore won't cook the eggs. Once all the half-and-half is incorporated, transfer the liquid to a saucepan and cook over medium-low, stirring until it has formed a thick custard ( check by coating  a wooden spoon with the custard, pass your finger on it, the trail left on the spoon should be clear). It is important not to hurry this process, as the custard should never boil.

Pour the custard through a fine-mesh sieve set over a clean bowl and stir in the strawberries and vanilla. Let it come to room temperature, cover and refrigerate for at least a couple of hours, up to overnight.

Pour cold custard into ice cream machine and freeze it following the manufacture's instructions. Transfer the soft ice cream to a freezer-safe container and freeze it until set, about 3 hours.

Enjoy it!


strawberry ice cream


Jacqueline Meldrum said...

That ice cream looks gorgeous! I don't know how you managed such gorgeous scoops. I never manage anything quite so presentable, even with the aid of hot water.

pigpigscorner said...

Looks so creamy! I want an ice-cream maker too! I just made some ice-cream without one and it requires lots of time and patience.

Dana said...

I have just recently discovered the joy of making my own ice cream. My husband's favorite flavor is strawberry so it looks like that is what is next on deck for us!

Marta said...

I bet it's pretty rich and delicious! I love REAL strawberry ice cream (the fake stuff fills me with wrath!)
Making your own ice cream rocks! I want my machine!!!

Deseree said...

Delicious! I really need to get me an ice cream maker.

Unknown said...

I love the adorable pink pretty. Your pictures are gorgeous, rita! ^_^

I am more of a sorbet person for fruity flavors but starting to fall in love with ice creams these days (not a good thing for my waist line hehe)

jen jafarzadeh said...

this looks delicious! i'm worried what may happen if i get the tools to make my own ice cream. dangerous.

TeaLady said...

UUUUMMMMM!!!!!!! That looks wonderful. Love ice cream - especially home made.

test it comm said...

Nice looking strawberry ice cream!

Anonymous said...

Absolutely beautiful!

Anonymous said...

Recipe looks simple but I can tell the ice cream is made by professional, i'm a completely newbie in this, the only ice cream I made without failing was in Freezeria ice cream flash game.. I'll try it anyway, might get luck this evening :) thanks for the recipe :)

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