(no subject)
Apr. 22nd, 2008 09:00 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe: Fresh Strawberry Ice Cream.
2 1/2 cups 1/2 and 1/2 (which, oddly enough, does not make 1 1/4 whole cups...)
8 egg yolks
1 cup sugar (I used 3/4 cup sugar and 1/4 cup homemade vanilla sugar)
2 1/2 cups cream
4 tsp vanilla (I used 2 T)
1/8 tsp salt (Oh, just say "a pinch" already.)
2 cups chopped fresh strawberries (about 1 basket)
Heat half-and-half in medium saucepan over medium heat until very hot but not boiling, stirring often. Remove from heat and set aside.
Place egg yolks and sugar in mixer bowl. Mix on low with wire whip for 30 seconds, until well blended and slightly thickened. Very gradually add half-and-half, mixing until blended. Return mixture to saucepan and cook over medium heat, stirring constantly, until small bubbles form around the edge and the mixture is steamy. Do not boil! Transfer into large bowl; stir in cream, vanilla, and salt. Cover and chill for at least eight hours.
Mix in ice cream mixer according to directions. The strawberries should be added in the last three to five minutes.
What worked: Nice strong vanilla flavor. After a day in the freezer this solidified nicely to the proper texture; by putting plastic wrap over the top inside the container, we avoided getting ice crystals.
What didn't: The mixture was thickening up nicely until the berries were added; that took it back to liquid texture. My Kitchenaid ice cream maker attachment only works to soft-serve temperature anyway, so I scraped it into a few Pyrex containers to freeze more thoroughly. The liquidy texture meant that the strawberry pieces sank to the bottom of the containers, though - and I didn't taste a whole lot of berry flavor outside of the small chunks. Maybe pureeing would increase the flavor, although that might interfere with freezing.
Also, the particular strawberry vendor where the wife got the berries has nice-looking berries, but they are often "white-shouldered", i.e. white inside when you hull them rather than fully ripe. They're not supposed to be gassing their berries as supermarkets often do, but in my opinion these berries are not worth the high price from a farmer's market. (Yerena, for those who shop at the Ferry Building. Buy from Eatwell or any of the other vendors.)
Will I make it again? Quite possibly, in strawberry season. I'd like to try this with either buttermilk or goat milk.
2 1/2 cups 1/2 and 1/2 (which, oddly enough, does not make 1 1/4 whole cups...)
8 egg yolks
1 cup sugar (I used 3/4 cup sugar and 1/4 cup homemade vanilla sugar)
2 1/2 cups cream
4 tsp vanilla (I used 2 T)
1/8 tsp salt (Oh, just say "a pinch" already.)
2 cups chopped fresh strawberries (about 1 basket)
Heat half-and-half in medium saucepan over medium heat until very hot but not boiling, stirring often. Remove from heat and set aside.
Place egg yolks and sugar in mixer bowl. Mix on low with wire whip for 30 seconds, until well blended and slightly thickened. Very gradually add half-and-half, mixing until blended. Return mixture to saucepan and cook over medium heat, stirring constantly, until small bubbles form around the edge and the mixture is steamy. Do not boil! Transfer into large bowl; stir in cream, vanilla, and salt. Cover and chill for at least eight hours.
Mix in ice cream mixer according to directions. The strawberries should be added in the last three to five minutes.
What worked: Nice strong vanilla flavor. After a day in the freezer this solidified nicely to the proper texture; by putting plastic wrap over the top inside the container, we avoided getting ice crystals.
What didn't: The mixture was thickening up nicely until the berries were added; that took it back to liquid texture. My Kitchenaid ice cream maker attachment only works to soft-serve temperature anyway, so I scraped it into a few Pyrex containers to freeze more thoroughly. The liquidy texture meant that the strawberry pieces sank to the bottom of the containers, though - and I didn't taste a whole lot of berry flavor outside of the small chunks. Maybe pureeing would increase the flavor, although that might interfere with freezing.
Also, the particular strawberry vendor where the wife got the berries has nice-looking berries, but they are often "white-shouldered", i.e. white inside when you hull them rather than fully ripe. They're not supposed to be gassing their berries as supermarkets often do, but in my opinion these berries are not worth the high price from a farmer's market. (Yerena, for those who shop at the Ferry Building. Buy from Eatwell or any of the other vendors.)
Will I make it again? Quite possibly, in strawberry season. I'd like to try this with either buttermilk or goat milk.
