Something joyous caught my eye the other day at the farmer's market. At first I could only smell their intense perfume wafting through the air, but when I turned around, I saw them sitting in their sweet little cartons, glistening in the sunlight. Strawberries! I know no better way to celebrate their arrival than by making strawberry ice cream. I've always liked strawberry ice cream, but I fell in love with it after making it in my own kitchen. What could be better than strawberries and cream? The two were made for each other!
STRAWBERRY ICE CREAM
Slightly adapted from Saveur, Issue 12
1 pint fresh strawberries (about 12 oz.), hulled and thinly sliced
1/3 cup sugar plus ¾ cup
Juice of half a lemon
1½ cups whole milk
1¼ cups heavy cream
2 egg yolks
¼ tsp. sea salt
¼ tsp. vanilla extract
Combine strawberries, 1/3 cup sugar, and lemon juice in a small mixing bowl. Cover and refrigerate for at least 2 hours.
Bring milk and cream just to a simmer over medium heat. Meanwhile, whisk together eggs, egg yolks, ¾ cup sugar, and salt in a mixing bowl. To temper, lightly whisk ½ cup of the hot cream mixture into the egg mixture, then slowly add all of the egg mixture to the remaining cream mixture, whisking constantly. Cook, stirring constantly with a wooden spoon, until mixture is thick enough to coat the back of a spoon, about 10 to 15 minutes.
Strain the mixture though a fine mesh strainer into a clean mixing bowl. Stir in vanilla extract and stir the custard over an ice bath until cool. Refrigerate until completely cold (can be made a day in advance).
Slightly mash strawberries, then stir into the custard base and pour into an ice cream maker. Freeze according to the manufacturer’s directions.
Yield: About 1½ qts.