Strawberry Ice Cream

 

 

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 cream
1/2 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.  

Marshmallow Ice Cream Topping

I love a simple ice cream sundae with rocky road ice cream or strawberry ice cream and gooey marshmallow topping dripping down the sides.  This is super easy to make and can also be used as a fruit dip for a parties.

Marshmallow Ice Cream Topping

1 teaspoon unflavored powdered gelatin
1 cup cold water, divided
1 1/2 cups sugar
1 cup light corn syrup
Pinch of salt
1 teaspoon vanilla

In a mixing bowl with a whisk attachment, beat together gelatin and 1/2 cup cold water for a few seconds then let gelatin bloom. In a saucepan, using a candy thermometer, bring sugar, corn syrup, salt and remaining 1/2 cup cold water to a boil over medium-high heat. Continue cooking, without stirring, until the temperature reaches 240 degrees. Remove from heat and pour the syrup over the gelatin mixture. Add vanilla extract. Beat on low speed for 2 minutes. Then increase the speed to high and beat until the mixture becomes thick, white and shiny. Pour into a glass container and cover with a lid. Store in the refrigerator.