Strawberry Ice Cream
I know, I know. It's October. Its not the time to be making ice cream. But forget the haters, I'm making ice cream!
Did you know that October is my favorite month? And that strawberry is my favorite flavor of ice cream? And that I have watermelon gum? And Breaking Bad ended? That's sad, but it was soooo good! Ahhhh I can't handle how good it was!
And you know what else I can't handle? How good this ice cream is. Haha I got you! You didn't know where I was going with that train of thought but I got you good!
Good things come to those who wait. And this had better be good since I had to wait three freaking days for the bowl to freeze!
But after 36 hours, the wait was over!! It's happening!
Or so I thought. I was churning the ice cream for 25 minutes, then I added the strawberries. I walked away to let it go for 10 more minutes and when I came back it was soup again! Hot dog! What's a girl to do?
This is different from the other ice creams that I've made. This one has egg
yolks and other good things that make it super rich and creamy. Namely egg yolks.
Yeah, you have to make a custard base, then add cream and chill, then put it in the machine. But I done messed up. After the fiasco the first time, I wasn't going to let any craziness happen again. And it wasn't. Until...
There were 5 minutes left, so I added the strawberries. But not all four cups would fit, so I put in half. Seems like a good idea, right? Wrong. So, so wrong. When I poured in the strawberries, the juice also went in. And the berries and juice added too much liquid and it didn't thicken any more. In fact, I think it thinned. Again. So I was sad.
Yup, you heard right. It didn't work twice! So I put it back in the freezer in a lasagna pan and stirred it every 30 minutes or so per David Lebovitz. He is so amazing. But anyway, I mixed it around so the ice crystals wouldn't make it a terrible hard block of ice cream. But... then I had to go to sleep. Since it was like 11 o clocko, and I was sad from this stupid ice cream not working.
But when I came back down in the morning, it was frozen and wasn't terrible. It was actually pretty good. Actually really good. So it all worked out in the end.
Recipe (adapted from Martha Stewart):
8 egg yolks
1 cup and 1/4 cup granulated sugar
1/4 teaspoon kosher salt
2 cups milk
1 teaspoon vanilla
2 cups heavy cream
4 cups strawberries
Whisk together yolks, sugar, and salt in a pot without the heat on. Pour in milk slowly and whisk together.
Cook over medium heat. stirring constantly, until it thickens to coat a spoon. It took me about 20 minutes.
Pour through a sieve into a bowl within a bowl of ice. Stir in cream and let cool, stirring sometimes, until chilled.
Churn in your ice cream maker. In the last 5 or so minutes, add in strawberries. Put in containers and freeze an additional two hours, at least.
It took me longer than usual to churn, even without the strawberries messing it up. Twice. So consider yourself warned.
But I got a lot of ice cream, so that's good. And this actually looks and has the same texture as real commercial ice cream which was super cool!
 |
| Before the tsunami |
This is different from the other ice creams that I've made. This one has egg
yolks and other good things that make it super rich and creamy. Namely egg yolks.
Yeah, you have to make a custard base, then add cream and chill, then put it in the machine. But I done messed up. After the fiasco the first time, I wasn't going to let any craziness happen again. And it wasn't. Until...
There were 5 minutes left, so I added the strawberries. But not all four cups would fit, so I put in half. Seems like a good idea, right? Wrong. So, so wrong. When I poured in the strawberries, the juice also went in. And the berries and juice added too much liquid and it didn't thicken any more. In fact, I think it thinned. Again. So I was sad.
 |
| You darn strawberries! |
Yup, you heard right. It didn't work twice! So I put it back in the freezer in a lasagna pan and stirred it every 30 minutes or so per David Lebovitz. He is so amazing. But anyway, I mixed it around so the ice crystals wouldn't make it a terrible hard block of ice cream. But... then I had to go to sleep. Since it was like 11 o clocko, and I was sad from this stupid ice cream not working.
But when I came back down in the morning, it was frozen and wasn't terrible. It was actually pretty good. Actually really good. So it all worked out in the end.
Recipe (adapted from Martha Stewart):
8 egg yolks
1 cup and 1/4 cup granulated sugar
1/4 teaspoon kosher salt
2 cups milk
1 teaspoon vanilla
2 cups heavy cream
4 cups strawberries
Whisk together yolks, sugar, and salt in a pot without the heat on. Pour in milk slowly and whisk together.
Cook over medium heat. stirring constantly, until it thickens to coat a spoon. It took me about 20 minutes.
Pour through a sieve into a bowl within a bowl of ice. Stir in cream and let cool, stirring sometimes, until chilled.
Churn in your ice cream maker. In the last 5 or so minutes, add in strawberries. Put in containers and freeze an additional two hours, at least.
It took me longer than usual to churn, even without the strawberries messing it up. Twice. So consider yourself warned.
But I got a lot of ice cream, so that's good. And this actually looks and has the same texture as real commercial ice cream which was super cool!
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