Friday, July 15, 2022

Homemade Strawberry Ice Cream

It's been quite sometime  since I last made ice cream and it is about time to make some using the balance of some heavy cream and strawberry compote after making a layered cake with them. What better to use them up in making creamy strawberry ice cream. There are many recipes out there but I chose one from my own cookbooks collection. It's Ice-cream & Sorbets by Lou Seibert Pappas. I have the ice maker bowl sat in the freezer for 24hrs  before I made the ice cream. The Cuisinart ice cream maker was a gift from a friend. So blessed. The recipe is for two to three persons which is perfect for the two of us. The ice cream turned out great, smooth and creamy and not overly sweet. I reduced the sugar though as my strawberry compote has a bit of sweetness in it and has a slight sour taste to it. So I omitted the lemon juice as required by the recipe. A keeper and I shall fellow the recipe for my next ice cream project - Matcha ice cream :)
Smooth and creamy and has the 
rich strawberry flavour

cook the heavy cream, egg yolk, and milk till the right consistency, the custardy texture that coats the back of the spoon
perfect custardy texture cooked over 
low heat 

Strawberry Ice Cream
Makes about 1 quart
1 cup heavy ( whipping ) cream
1/2 cup half and half  or milk
3large egg yolks
3/4 cup sugar, divided ( I reduced sugar to 1/2 cup)
2.5 cups fresh strawberries ( I used canned strawberries- 1 cup)
1tbsp freshly squeezed lemon juice

Prepare a large bowl or pan of ice water.

In the top of a double boiler, heat the cream and half and half over simmering water until steaming. In a bowl, whisk the egg yolks until blended, then whisk in 1/2 cup of sugar the sugar. Whisk in about half of the hot cream, and pour the yolk mixture into the pan of cream. Stir and cook over simmering water until the custard coats the back of a silicone spatula or spoon, about 10 mins. Immediately place the custard pan in the ice bath and stir the custard occasionally until it cools to room temperature.

Meanwhile, in a bowl, mash the strawberries with a potato masher, sprinkle with the remaining 1/4 cup sugar and the lemon juice, let stand until the sugar dissolves. Stir  into the custard and transfer to a container. Cover and refrigerate until throughly chilled, about 3 hours.

Freeze in an ice cream maker according to the manufacturer 's instructions. Transfer to a container, cover, and freeze until firm, about 2 hours.


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