I am pretty much convinced that unless if I’m hopelessly desperate, craving ice cream in the middle of no where, I’m never buying packaged ice cream from the supermarket ever again. Why buy all that processed junk when you can make it preservative free and at almost half the cost? Supposing that you buy cream and milk in bulk at Costco, you can make at least two quarts of fresh ice cream for the price that you’d pay for the average carton of ice cream. Anddd you get to choose your flavor and watch it churn.
So I’m not going to lie. My first few attempts at ice cream turned out in one word- miserably. So here’s what I learned
- You need cream. Don’t use recipes that only call for half and half. It’s called ice CREAM for a reason, you know. The cream gives it the silky smooth texture. If you skip out on the cream, you’ll end up with this dairy custard thing that just won’t freeze properly. Of course, for recipes that call for only cream, you can generally substitute 25% of that cream with whole milk and be fine (that’s what I did here)
- Egg yolks make the world go round. Unless if the recipe calls for like eight yolks, don’t skip out on the yolks if it’s below five. The yolks make the ice cream rich and really enhances the flavor of the result.
- If it says to strain, strain. If you don’t, it’ll be so thin that it’ll be tough to freeze.
- If it says to chill the mixture before churning, chill it. Impatience never gets you anywhere in life.
I made strawberry ice cream not because I love strawberry ice cream, but because my strawberries were going bad. There’s an idea. For fruits that seem like they’re going to go bad, find a recipe, and make ice cream.
So now without further ado, here’s the recipe in its adapted form. It’s a bit healthier than the original recipe (I think). It makes a hearty quart or enough to fill a bread pan.
Strawberry Ice Cream
Adapted from Christy J.
1 quart fresh strawberries, hulled
1 cup heavy cream, divided
1/2 cup milk
3/4 cup white sugar
3 egg yolks
1 tbsp vanilla
Place most of the strawberries into the container of a blender or food processor, and puree until smooth. Pour into a large bowl, and set aside. For the other strawberries, slice into thin chunks. You’ll toss them in at the end
Heat 3/4 cup of the cream and 1/2 cup milk in a saucepan over medium heat until it begins to bubble at the edge of the pan. In a large bowl, whisk together the sugar, egg yolks, and remaining 1/4 cup cream. Gradually pour the hot cream into the egg yolk mixture, whisking constantly. Return the mixture to the saucepan, and heat until the mixture is thick enough to coat the back of a metal spoon, about 5 minutes. Do not allow the mixture to boil. Strain custard into the strawberry puree through a sieve, mix, and refrigerate until chilled.
Fill an ice cream maker with the mixture, and freeze according to the manufacturer’s instructions. Mine churned for around 30 minutes. At the very end, toss in those strawberry chunks. Leave a few for the topping to make it all look pretty. You’ll have to put the ice cream into the freezer for around 30 minutes for it to harden.
Photo du jour: It’s Tuesday, which means LOST! Don’t mind my retarded-ness. I’m just going to pretend that if you were doing this shot, you’d make the same mistake too!