Birthday Sweets: Strawberry Ice Cream
Ah, strawberry ice cream.
I've decided a couple things this recently:
1. Weeks are better when they have a birthday in it.
2. It's okay to not eat real meals when you have birthday leftovers. Yesterday I filled my stomach with only the following: cake, ice cream, mashed potatoes and gravy, french fries, and a berry smoothie. :)
We made this ice cream to accompany my Yellow Cake with Orange Cream Cheese Frosting. Together these two are a refreshing, sweet, and summery pair. I love slicing strawberries, I love mashing them, too. I'm excited we made it this week, because frozen fruit treats like this ice cream are one of the things I most look forward to when the weather warms up. Perfect to have for a Memorial Day weekend barbecue, no?
Also, we have this ice cream maker, and we love it.
STRAWBERRY ICE CREAM printer-friendly version
adapted from America’s Test Kitchen The New Best Recipe cookbook
Though the frozen ice cream will keep in the freezer for up to 2 days, its flavor and texture are best when it is eaten the day it is made.
16 ounces fresh strawberries (about 3 cups), hulled and sliced
1 ¼ cups granulated sugar (8 ¾ ounces)
1 ¼ cups whole milk
1 ⅓ cups heavy cream
6 large egg yolks
1 teaspoon fresh lemon juice
1 teaspoon vanilla extract
Toss the strawberries, salt, and 1/2 cup of the sugar together in a medium nonreactive saucepan. Mash the berries gently with a potato masher until slightly broken down. Let stand, stirring occasionally, until the berries have released their juices and the sugar has dissolved, 40 to 45 minutes.
Meanwhile, position a strainer over a medium bowl set in a larger bowl containing ice water. Heat the milk, cream, 1/2 cup of the sugar, and the salt in a medium saucepan over medium heat, stirring occasionally, until steam appears and the milk is warm (about 175 degrees), about 5 minutes. While the milk is heating, whisk the yolks and remaining 1/4 cup sugar in a medium bowl until combined and pale yellow. Whisk about half the warm milk mixture into the beaten yolks, 1/2 cup at a time, until combined. Whisk the milk-yolk mixture into the warm milk in the saucepan; set the saucepan over medium heat and cook, stirring constantly with a wooden spoon, until steam appears, foam subsides, and the mixture is slightly thickened or an instant-read thermometer registers 180 to 185 degrees. (Do not boil the mixture, or the eggs will curdle.) Immediately strain the custard into the bowl set in the ice-water bath; cool the custard to room temperature, stirring it occasionally to help it cool.
While the custard is cooling, set the saucepan containing the berries over medium-high heat and bring the mixture to a simmer, stirring occasionally, until the berries are softened and broken down, about 3 minutes total. Strain the berries, reserving the juices. Transfer the berries to a small bowl; stir in the lemon juice, then cool to room temperature, cover with plastic wrap, and refrigerate until cold. Stir the vanilla and the reserved juices into the cooled custard, cover the bowl with plastic wrap, and refrigerate until an instant-read thermometer registers 40 degrees or lower, at least 3 hours or up to 24 hours.
Pour the custard into the ice cream machine canister and churn, following the manufacturer’s instructions, until the mixture resembles soft-serve ice cream. Add the strawberries and any accumulated juices; continue to churn the ice cream until the berries are fully incorporated and slightly broken down, 1 to 2 minutes. Transfer the ice cream to an airtight container, press plastic wrap flush against the surface, cover the container, and freeze the ice cream until firm, at least 2 hours.