The recipe was very simple - just a basic cooked custard with fruit added. I used all organic ingredients.
Strawberry Ice Cream
1/2 c. whole milk
1 1/4 c. heavy cream
1/8 t. salt
Cook this over med-low heat until it almost boils.
In a separate bowl, mix:
2 eggs
1/2 c. sugar
Slowly whisk in hot cream mixture. Pour this mixture back into saucepan and cook over medium heat, stirring constantly, until temperature reaches 170 F (using a candy thermometer).
At this point you can either pour this custard into a bowl and refrigerate until cold, about 2 hours, or you can place the bowl over another bowl full of ice water and stir until cool. (This is what I did)
While your custard is chilling, mash:
1 lb. (454g) fresh strawberries
1/4 c. sugar
juice of 1/2 a lemon
This mixture should be very juicy but still lumpy.
Stir strawberries into your cooled custard and mix thoroughly.
Pour into ice cream maker and get cranking!
This part took us about an hour.
The finished ice cream was luscious and creamy with the delicate flavour of fresh strawberries. The sweetness was perfect and did not overpower the berries. It was amazing!
Chocolate is next.
What is your favourite flavour of ice cream?
1/2 c. whole milk
1 1/4 c. heavy cream
1/8 t. salt
Cook this over med-low heat until it almost boils.
In a separate bowl, mix:
2 eggs
1/2 c. sugar
Slowly whisk in hot cream mixture. Pour this mixture back into saucepan and cook over medium heat, stirring constantly, until temperature reaches 170 F (using a candy thermometer).
At this point you can either pour this custard into a bowl and refrigerate until cold, about 2 hours, or you can place the bowl over another bowl full of ice water and stir until cool. (This is what I did)
While your custard is chilling, mash:
1 lb. (454g) fresh strawberries
1/4 c. sugar
juice of 1/2 a lemon
This mixture should be very juicy but still lumpy.Stir strawberries into your cooled custard and mix thoroughly.
Pour into ice cream maker and get cranking!This part took us about an hour.
The finished ice cream was luscious and creamy with the delicate flavour of fresh strawberries. The sweetness was perfect and did not overpower the berries. It was amazing!
Chocolate is next. What is your favourite flavour of ice cream?
Lemon! Or coffee. I'm easy, really. The best restaurant ice cream I made was trying to repurpose some chocolate mint ice cream. I remixed it with a few shots of espresso and refroze it and it was amazing. Could you churn butter in that do you think?
ReplyDelete(Karen - linked through from Facebook)
Chocolate mint espresso ice cream!?! Yum!
ReplyDeleteNot sure if butter could be made in the ice cream maker. You would probably do better with just your standard food processor.