Strawberry Ice Cream

IMG_2510

The key to this ice cream is to puree the Strawberries to a milk shake thick consistency . Often recipes will tell you to mash them with a potato masher leaving you with lumps of Strawberries, which become little frozen Strawberry ice balls in the finished Ice Cream.  I find this to be an unpleasant experience.

This is a simple easy recipe that renders a creamy intense Strawberry ice cream.  Perfect to whip up on those hot, humid, summer days when you don’t want to turn the oven on!

Strawberry Ice Cream

Often recipes will tell you to make the Ice Cream a day in advance so the custard will be well chilled, I find I don’t always have the patience for this and find that an ice bath will chill you your custard down in about an hour making it machine ready way quicker. Up to you.

Clean, stem, and cut in half 1 1/2 cups of fresh local seasonal Strawberries. Place them in a bowl, sprinkle with 1/4 cup Sugar, stir and place in the fridge for about an hour.

When the Strawberries have finished macerating place them in the bowl of a blender (a food processor will work in a pinch but a blender is better) blend until thick and lump free.

Fill a large bowl with ice and some cold water.  Place in that bowl a smaller bowl and add the Strawberry puree.

Separate 3 Large Organic Eggs. Keeping the whites for another purpose. Whisk lightly and reserve.

In a heavy bottomed pot over medium heat add 1 1/2 cups Heavy Cream and 1/2 cup of Sugar stirring until the sugar melts and the cream starts to steam but does not boil.  Add 1/3 cup of the hot cream mixture to the egg yolks and whisk , add another 1/3 cup and continue to whisk, then add the egg yolk cream mixture back into the bot of remaining cream and cook, stirring constantly until the mixture is thick enough it coats the back of the spoon, should only talk a few minutes.  Pour the custard through a fine sieve into the bowl of Strawberry puree, stir to mix completely, stir in 2 Teaspoon Vanilla Extract then let the ice bath do its magic.  Stir every 15 or so minutes – in an hour it should be cold if not add more ice and wait another half hour or so.

Process according to your machines instructions. This recipe was adapted from Leslie Shere’s Chez Panisse Desserts.IMG_2509

About urbanfoodguy

I'm a self taught cook with a dedication to buying and eating food that is as humanely and sustainably raised as possible. Which is why in addition to recipes you will see a lot of environmental/political reporting here. I started cooking when I was about 6, it's something I always loved to do. Watching Graham Kerr - aka "The Galloping Gourmet" - was what got me started and I have never really looked back. Over the years I've been a private chef, a caterer, and a food stylist for magazines such as Bon Appétit, Food & Wine, Real Simple, Oprah, Martha Stewart's Everyday Food and many more. I've also worked in the prep kitchen for the Food Network on the Bobby Flay and Paula Deen shows. Now I work at home in my kitchen sharing with you here recipes that I create or that other people have created that inspire me and I think you will like. I love my neighborhood (the Lower East Side of Manhattan) and I love to travel. Because NYC is such a big place I tend to focus mostly on my 'hood and the ones that are close by: The East Village, Bowery, Chinatown and Williamsburg. My love of travel has no limits really, I'm always ready to get on a plane. I was lucky enough to have a business for many years that allowed me to spend a lot of time in South East Asia. These days I've been spending time in Mexico, Germany, Canada and the West Coast of the U.S., but check back you never know where I might end up. I do consulting, cooking classes, and freelance lifestyle writing so if you are interested please send me a note: urbanfoodguy@gmail.com
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2 Responses to Strawberry Ice Cream

  1. Pingback: Last Night’s Menu | Urbanfoodguy

  2. Pingback: Rhubarb Crumble with Strawberry Ice Cream | Urbanfoodguy

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