My adventures with the ice cream make continue. *A* suggested that I either make a strawberry or a peach ice cream since they are in season and all. We did our version of a coin flip and came up with strawberry. So here is the recipe it really did turn out to be delicious.
The recipe is from "Ice Creams & Sorbets" By Lou Seibert Pappas
- 1 cup heavy whipping cream
- 1 and 1/4 lb, fresh strawberries, hulled
- 1/2 cup half and half or milk (I used half n half)
- 3 large egg yolks
- 3/4 cup sugar divided
- 1 Tbsp freshly squeezed lemon juice
- On a water bath heat the cream and half n half over simmering water until steaming.
- In a bowl beat the egg yolks until blended, then whisk in 1/2 cup of the sugar.
- Whisk in about half the hot cream, keep mixing thru this process.
- Gently pour the entire yolk mix in to the remaining cream while stirring.
- Stir and cook over simmering water until the custard coats the back of a spoon (abt 10 mins).
- Immediately place the custard pan in an ice bath and still occasionally till it gets to room temperature.
- Meanwhile in a bowl mash the strawberries, sprinkle with a remaining 1/4 cup sugar and the lime juice and allow to stand until the sugar dissolves. Stir in to the custard and transfer to a container.
- Chill for about the 3 hours.
- Pour into the ice cream machine (following your manufacturer's instructions).
- I left it in for about 6 hours in the freezer in the ice cream bowl, before transferring it to a regular container.
This really turned out well. *A* approves. I think the fresh strawberries made all the difference. Also none of the chemicals and other stabilizers and all that stuff commercially available ice cream has.
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