Saturday, August 16, 2008

Strawberry Ice Cream

Summer is all about fresh berries and cool treats. And last time I checked, strawberry ice cream meets both of those requirements. I made this some time ago, but we really enjoyed it. It was creamy and fresh and perfect with the hot fudge I drizzled all over mine!

Strawberry Ice Cream
Based from Food Network

  • 1+ C. Fresh Strawberries, washed and sliced
  • 2 Tbsp. Sugar
  • 1/2 C. Sugar
  • 2 C. Heavy Cream
  • 1/2 Vanilla Bean
  • 3 Egg Yolks

  1. In a small bowl, mash the fresh strawberries with the 2 Tbsp. of sugar. Set aside.
  2. In a medium saucepan, heat the cream and 2 C. of sugar over medium heat to a low simmer. Slice the vanilla bean in half and scrape out the seeds into the mixture. Let the bean pod boil with the cream and sugar for extra flavoring.
  3. In a separate bowl, whisk the egg yolks. Add in a small amount of the cream mixture and whisk. Pour the egg mixture back into the saucepan.
  4. Let the mixture simmer for about 10 minutes. stirring regularly, until it coats the back of a wooden spoon.
  5. Remove from the heat. Pour in the fresh strawberries and allow the mixture to cool in a bowl for an hour or two in the fridge. You want the mixture cold when processing for the best creaminess.
  6. When the custard is cooled, process in your ice cream maker according to manufacturer's instructions. Let the completed ice cream solidify in the freezer for at least 30 minutes before serving.

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