I love, love, love a good strawberry milkshake made with real strawberry ice cream (give me a strawberry shake over a chocolate or vanilla one any day) and this recipe is perfect for that. And there is just something so pure and good and innocent about strawberry ice cream. It has always been one of my most favorite flavors and it is also my Grandpa Johnson's favorite (my mom's dad) and whenever I eat strawberry ice cream I remember that.
Strawberry Ice Cream
3/4 cup half-and-half
3/4 cup milk
1 cup sugar
1 teaspoon vanilla
3 large egg yolks
1 1/2 cups heavy cream1/2 pound strawberries, hulled
2 tablespoons sugar
Stir together the half-and-half, milk, and cream with 1/2 cup of the sugar in a medium saucepan over medium-low heat. Heat the mixture until it's hot but not simmering or boiling. In a large bowl, beat the egg yolks and remaining 1/2 cup of sugar vigorously with a whisk until they start to lighten in color, about 2 minutes.
Next, scoop about 1/2 a cup of the hot cream mixture and slowly whisk it into the bowl with the egg yolks, to temper the eggs before adding them to the pan. Repeat with another half cup of the cream mixture, making sure to whisk the whole time.
Pour the tempered yolks into the saucepan with the rest of the cream mixture and stir gently with a wooden spoon for about 2 to 4 minutes, cooking it slowly until it's just thick enough to coat the spoon. our the thick liquid through a fine mesh strainer and into a clean bowl. Refrigerate for 2 hours or longer until chilled.
Meanwhile, combine the strawberries and 2 tablespoons of sugar in a blender. Puree until smooth (or you can stop just short of smooth if you want a little texture.) Pour the pureed strawberries into the chilled custard mixture and stir just before freezing the ice cream.
Now pour this mixture into your ice cream maker and freeze it according to its directions. After churning, transfer the soft ice cream to a freezer-safe container and place in the freezer to cure for at least 4 hours.
No comments:
Post a Comment