Saturday, July 05, 2008
Strawberry Ice Cream
So I know this doesn't look too appetizing. But it tastes very good! To get that pink color, some people add some food coloring, or you could add some raspberry sauce. I actually have some in the freezer. This was made using the vanilla ice cream base from Lindsey Shere (Chez Panisse), and adding Rose Levy Beranbaum's Strawberry Sauce.
Vanilla Ice Cream
4 inch piece of a vanilla bean (or 1 tsp. good vanilla)
1 cup half and half
2 cups whipping cream
2/3 cup sugar
6 egg yolks (at room temperature)
If using a vanilla bean-Split the vanilla bean in half lengthwise and scrape the fine black seeds into a saucepan. Add the vanilla bean pod, half and half, cream, and sugar, and warm the mixture, stirring occasionally, until the sugar has dissolved.
If using good vanilla- Combine good vanilla, half and half, cream, and sugar in a saucepan. Warm the mixture stirring occasionally, until the sugar is dissolved.
Whisk the egg yolks just enough to mix them and whisk in some of the hot misture. Return to the pan and cook over low heat, stirring constantly, until the custard coats the back of the spoon. (Drag your finger down the back of your wooden spoon. It should leave a clear trail.)
If using a vanilla bean-Strain through a medium-fine strainer to remove any lumps that may have formed, scraping as much of the vanilla through the strainer as you can. Return the bean pod to the mixture, put in a container, seal and store in the refrigerator until completely chilled.
If using good vanilla-Strain through a medium-fine strainer to remove any lumps that may have formed. Add fruit sauce. Put in a container, seal and store in the refrigerator until completely chilled.
Freeze according to instructions on your ice cream maker, (removing vanilla bean first). Store the ice cream in a plastic container.
20 ounces fresh strawberries
2 tsp. lemon juice
1/4 cup sugar
Freeze the berries. Thaw them in a collander or strainer suspended over a bowl. (This could take several hours.) Pres them to force out their juice. There shoould be close to 1 1/4 cups of juice.
In a small saucepan, boil the juice until reduced to 1/4 cup. Pour it into a glass measuring cup.
In a food precessor, puree the strawberries. You should have 1 full liquid cup of puree. Stir in the strawberry syrup and lemon juice. Add the sugar and stir until dissolved.
(I added 1/4 cup of this to the base mixture.)