Printstrawberry ice cream - recipes?
Anyone have a tried and true recipe? I've only made it once before from a Nigella book. It used 10 egg yolks, and I think that's why I didn't like it. It was just too slimey/coating in the mouth. I'm not looking to go frozen yogurt here, but somewhere between 10 yolks and zero must be the good place.
Also, my ice cream experience is very limited. I usually make sorbet. But I'm not afraid of custards.
Thanks in advance.
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3 Comments:
Strawberry Lavender Ice Cream
2-3# Fresh Seasonally Ripe Strawberries
6 Egg Yolks
1 1/2 Cups Heavy Cream (Whipping Cream)
2 1/2 Cups Milk (Whole or 2%)
1 2/3 Cup Sugar (split in two separate measurements)
1 tsp Vanilla Extract or 1 Vanilla Bean (split and seeds scrapped into mixture)
2 Stalks of Lavender (~4" tall with lots of nice leaves)
Ice, about 1#
Water, quite a bit
Equipment Needed:
4 qt Saucepan
Wooden Spoon
Fine Mesh Strainer
Ice Cream Maker
4 medium to large mixing bowls
Large Sauce or Stock Pot
1. Wash and small dice strawberries. Place in a bowl and reserve in your fridge,freezer or over an ice bath.
2. Combine in a non-reactive saucepan milk, cream, lavender, vanilla, and 1/2 of the amount of sugar.
3. Bring Milk mixture to a scald (just before the boil) and turn off and allows the flavors to infuse for 15-20 minutes.
4. When it has almost steeped long enough, combine the egg yolks and remaining sugar in a bowl and whisk vigorously until the mixture is fluffy and pastel yellow (This is known as "blanchir" in the french culinary world).
5. Setup a bowl over a bowl of ice water and have your fine mesh strainer handy.
6. Bring the milk mixture back to scald slowly. Slowly temper the yolk mixture by ladling in and stirring a few ladles of the hot milk mixture. When you've got about 4-5 ladles of warm mixture into the yolk mixture, you can quickly add the rest. (Tempering prevents scrambling the egg yolks).
7. Return to heat (low-to-med) and bring back to scald. Stir constantly and slowly with a wooden spoon until the mixture thickens slightly and coats the back of the wooden spoon. (It is ready when you drag your finger across the back of the spoon and the divide created stays).
8. Strain mixture into a bowl over an ice bath. Stir mixture until it is cool to touch.
9. Combine strawberries and Ice Cream Mixture (Creme Anglaise). Pour into Ice Cream maker, and get it going.
angrywayne at 6:30PM on 04/25/08
I have to admit that usually when my family makes strawberry ice cream, we simply use a vanilla recipe and add crushed and sliced strawberries.
cmtigger at 2:13AM on 04/26/08
yea, exactly...but you can brighten it up a bit with lavender or similar herbs...i was just playing anyways, starting from vanilla
angrywayne at 3:22PM on 05/12/08