Strawberries & Cream Ice Cream

Since last fall, I have been dying to get an ice cream machine. I kept holding off for a number of reasons: where am I going to put the machine, will I actually make enough ice cream to justify the purchase, and.. am I going to put on 15 lbs when I start eating homemade ice cream every week??

 All of those thoughts went out the window, though, on Sunday when I saw the Cuisinart Ice Cream, Yogurt, and Sorbet Maker on sale for $32 at Costco. I couldn’t pass it up. I put it in my cart and haven’t regretted it yet!

Late Tuesday night I made my first batch; I hadn’t made ice cream since culinary school and forgot how much fun it can be!

Strawberries and Cream Ice Cream

Strawberries:

½ pint strawberries

3 TBSP sugar

Custard:

1 Vanilla Bean

1 Cup Milk

3 Large egg yolk

½ c + 1 TBSP sugar

1 cup heavy cream, chilled

  1. Preheat oven to 375 degrees. Clean and hull strawberries. Slice into ½” thick pieces. Place in a baking dish and coat with sugar. Roast for 8-10 minutes. Until some of the juice has exuded from the berries.  Once roasted, remove strawberries from the dish, draining them from the water that has accumulated in the bottom of the baking dish. Place in a small bowl and mash.
  2. Split vanilla bean lengthwise with a pairing knife. Scrape all the seeds out of the pod. Place milk, vanilla bean scrapings, and the pod in a saucepan. Bring up to scalding then remove from heat, cover, and allow to steep for 30 minutes.
  3. Set up an ice bath. Set up an open plastic Ziploc back in a medium size bowl.
  4. Using an electric hand mixer fitted with a whisk, whisk eggs and sugar until the mixture is pale pink and very thick. This will take about 3 minutes.
  5. After the milk has finished steeping, return milk to the stove top. Return milk to a simmer then remove milk from heat.
  6. Do not use electric hand mixer any longer- whisk the milk in by hand.  Slowly temper the milk into the egg mixture by adding the milk ¼ cup at a time to the eggs.
  7. Once incorporated, pour the mixture back into the sauce pan (if there is hardened milk in the bottom of the pan from previous use, clean it before using again). Cook over very low heat, stirring constantly with a wooden spoon. Stir for 3-5 minutes, or until the mixture is thick enough to coat the back of a spoon. The custard should retain a line drawn across the back of the spoon when swiped with you finger. Remove pan from heat when you reach this point and immediately pour in the chilled cream. This will stop the custard from cooking.
  8. Pour through a mesh sieve into a plastic bag. Seal the plastic bag and place in an ice bath. Stir occasionally until cooled. Discard the vanilla bean pod any other seeds in the sieve. Add mashed strawberries to the custard, stir to incorporate.  Chill for 30 minutes, or overnight.
  9. Pour custard into ice-cream maker and follow manufacture’s instructions.
  10. Transfer soft ice cream to an airtight container. Place parchment paper directly on top of the ice cream and cover with a top. Freeze for 4 hours to gain hardened ice cream.

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