I was never a big fan of strawberry ice cream. I was the one who dug out all the chocolate ice cream from the neapolitan mix and left the other two flavors alone and lonely. Yep, that was me. Unrelenting. It’s not that I hated strawberry ice cream (or vanilla for that matter) but it just wasn’t my favorite by any stretch of the imagination. So there it sat with it’s partner in crime, Vanilla.
But this strawberry ice cream… I will eat by the quart, huge spoon in hand. Happily, willingly and blissfully. It is bursting with fresh berry flavor, lightly sweet, and completely enamoring.
I never know when certain fruits and vegetables are in or out of season. I just buy what looks good and what I like to eat but never really pay attention to WHEN I buy it. But one thing I do know is that strawberries are Summer fruit. Strawberries are fruit, right? Sheldon Cooper says they aren’t. But I digress…
When Summer ends, I mourn the loss of fresh, tasty strawberries.
Since it’s still Summer in Texas (and, unfortunately, will be for quite some time) I’m going to go ahead and post this amazing ice cream. I sincerely hope that delicious strawberries are still available where you are. If they aren’t, I’m pretty sure you can use frozen berries, thaw and drain them.
Give strawberry a chance, please make this.
Fresh Strawberry Ice Cream
Adapted slightly from here
1 pound strawberries, washed and stemmed
1 cup sugar, divided
1 tablespoon lemon juice
2 cups heavy cream
1/8 teaspoon salt
4 egg yolks
1 teaspoon vanilla extract
In a medium bowl, lightly mash strawberries with 1/4 cup sugar and the tablespoon of lemon juice. Toss to combine and set aside. Alternatively, put this in your food processor and pulse a few times just to cut up the fruit. You do not want a smooth puree.
In a saucepan, stir together cream, remaining 3/4 cup of sugar, and salt. Bring the cream mixture to a simmer over medium heat, then take the pot off the heat. DO NOT take your eyes away from cream on the stove, ever. It can go from merrily bubbling to overflowing mass in 0.3 seconds.
In a small bowl, whisk the egg yolks until smooth. Slowly add a ladleful of the hot cream mixture to the egg yolks, whisking continuously. Slowly pour the yolk mixture back into the pot of cream and whisk until incorporated. Bring the liquid back to a simmer and cook, stirring, for 5 – 6 minutes until the mixture is thick enough to coat the back of a spoon. Strain the mixture through a sieve into a medium bowl.
Puree the strawberry mixture in a blender or food processor and pulse until smooth. Stir the strawberry puree into the cream mixture until completely incorporated. Stir in the vanilla extract.
Place a piece of plastic wrap directly on the surface to prevent a skin from forming while cooling. Place bowl in the refrigerator and allow the mixture to cool completely – at least two hours.
After it is well chilled, freeze mixture in an ice cream maker according to manufacturer directions. Or make it without an ice cream maker a la David Lebovitz.