Strawberry Ice Cream
Recipe Link: From The Ultimate Ice Cream Book, List of Ingredients
From The Ultimate Ice Cream Book, by Bruce Weinstein.
If you can't find fresh berries, use premium, whole, frozen berries without syrup, thawed.
3 heaping cups strawberries
1/4 teaspoon salt
1/3 cup sugar
2 large eggs
1 1/2 cups half-and-half
1/2 cup heavy cream
1 teaspoon vanilla extract
Recipe
Puree the strawberries with the salt in a food processor or food
mill. There should be about 2 cups of puree. Set aside.
In a medium mixing bowl, beat the sugar into the eggs until
thickened and pale yellow. Set aside.
Bring the half-and-half to a simmer in a heavy medium saucepan.
Slowly beat the hot half-and-half into the eggs and sugar. Pour the
entire mixture back into the pan and place over low heat. Stir
constantly with a whisk or wooden spoon until the custard thickens
slightly. Be careful not to let the mixture boil or the eggs will
scramble. Remove from the heat and pour the hot custard through a
strainer into a large, clean bowl. Allow the custard to cool
slightly, then stir in the strawberry puree, cream, and vanilla.
Cover and refrigerate until cold or overnight.
Stir the chilled custard, then freeze in 1 or 2 batches in your
ice cream machine according to the manufacturer's instructions. When
finished, the ice cream will be soft but ready to eat. For firmer ice
cream, transfer to a freezer-safe container and freeze at least 2
hours.
Makes about 5 cups or 10 servings.
Variations:
* Strawberry Almond Ice Cream. Add 1/2 teaspoon almond extract
with the vanilla. Proceed with the recipe as directed, adding 1 cup
slivered almonds to the machine when the ice cream is semifrozen.
* Strawberry Black Pepper Ice Cream. Add 2 teaspoons coarsely
ground black pepper to the custard before freezing. Proceed with the
recipe as directed.
* Strawberry Cabernet Ice Cream. Bring 2 cups red wine (cabernet
sauvignon) to a boil in a small, heavy saucepan. Boil until the wine
is reduced to 1/2 cup, thick and syrupy. Add this reduced wine to the
strawberry puree and proceed with the recipe as directed.
* Strawberry Vinegar Ice Cream. Add 3 tablespoons aged balsamic
vinegar to the strawberry puree. Proceed with the recipe as directed.
Per serving (per 1/2 cup): 143 calories; 9.8 g fat (5.7 g
saturated fat; 62 percent calories from fat); 11.7 g carbohydrates;
72 mg cholesterol; 90 mg sodium; 2.8 g protein; 1.1 g fiber.
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