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Strawberry-Vanilla Ice Cream

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pink-bowl-300x298Adapted from Fine Cooking magazine article by David Lebovitz; for more ice cream recipes, visit finecooking.com.

1 pound ripe strawberries, washed and hulled

1 1/4 cups granulated sugar

2 cups heavy cream

5 large egg yolks

1 cup whole milk

table salt

1 teaspoon vanilla extract

Make the strawberry puree: In a blender, puree the strawberries until completely smooth. Strain the berry puree through a fine-mesh sieve into a bowl or glass measure. (Press on the solids to be sure to extract all of the juice.) Stir in 1/2 cup of the granulated sugar. Refrigerate the puree until ready to use. (Can be done 24 hours ahead.)

Prepare an ice bath: Fill a large bowl with several inches of ice water (half ice, half water). Set a smaller metal bowl (such as a stainless steel mixing bowl, at least a 6-cup capacity), in the ice water. Pour 1 cup of the heavy cream into the inner bowl. (This will help the custard cool more quickly when you pour it in later). Set a fine-mesh strainer on top.

Make the custard: Whisk the egg yolks in a medium bowl and set aside. In a medium saucepan, mix the remaining 1 cup of the cream with the milk, the remaining ¾ cup sugar, and a pinch of salt. Heat the mixture over medium-high heat, stirring occasionally, until the sugar dissolves and tiny bubbles begin to form around the edge of the pan, 3 to 4 minutes. In a steady stream, pour half of the warm cream mixture into the egg yolks, whisking constantly to prevent the eggs from curdling. (This is called “tempering” – a good step when making any kind of custard. Be sure to pay close attention during this.)

Pour the egg mixture back into the saucepan and cook over low heat (or medium low if your stove is electric!), stirring constantly and scraping the bottom with a heatproof cooking spoon or spatula until the custard thickens slightly and measures 175°F to 180°F on an instant-read thermometer, anywhere from 4 to 10 minutes. (The custard will be a bit more viscous and thick enough to coat the back of a wooden spoon, holding a line drawn through it with a finger.) Don’t let the sauce overheat or boil or it will curdle.

Immediately strain the custard into the cold cream in the ice bath.

Cool the custard: Stir the custard frequently over the ice bath until an instant-read thermometer measures 70°F. Add the vanilla extract and stir. Add all of the strawberry puree and mix well. (This is one of the totally fun parts—watching the pink and cream swirls come together!).

Chill and freeze the custard: Chill the strawberry-vanilla custard mixture in the refrigerator for at least 4 hours (or overnight—in fact, it holds for two days.) Freeze the ice cream in your ice cream maker according to the manufacturer’s instructions.

Note: This recipe yields about 1 quart. My small ice cream maker only makes one pint at a time. If you’re in that boat, simply keep the remaining custard chilled and use it in the next day or two.

 

- Recipe courtesy of Susie Middleton

 

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