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:
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.