made by Rachel
There is an awesome ice cream shop in our town that we love to go to in the summer called Washtenaw Dairy. They are the real deal...homemade donuts, homemade ice cream, a kiddie size that could feed a horse and a line wrapped around the corner every time you go! But...after making this recipe for strawberry ice cream my visits may become less and less frequent! It's pretty amazing. And making it with fresh strawberries just adds that little bit of summertime wonderfulness that makes it taste even better!
For the ice cream batter:
8 egg yolks
1 cup sugar
1/4 tsp salt
2 cups milk (the less fat the milk has the less creamy - I used skim and it was still delicious)
2 cups of heavy cream
1 tsp vanilla
For the strawberries
4 cups of fresh strawberries, sliced
1/4 cup sugar
To make:
Mix the strawberries with the 1/4 cup of sugar and gently mash them up. Set aside in the fridge for later.
Heat the milk (not the heavy cream) in a sauce pan over medium-low heat. Prepare an ice bath by setting a 2-quart bowl over a larger bowl partially filled with ice water. Set a strainer over the smaller bowl and set aside.
In a separate bowl or in your mixer, whisk together the egg yolks and cup of sugar until pale yellow in color and the sugar has dissolved.
Remove the milk from the heat. Gradually pour the warmed milk into the yolk mixture, whisking constantly. If you heat your milk too much then when you add it to the yolks some of the eggs may "scramble" - if this happens it's ok - you can strain out those pieces later.
Pour the mixture back into the same saucepan you used to warm the milk. Cook for 3 to 5 minutes over medium heat, stirring constantly, until the custard thickens and coats the back of a wooden spoon. (You can tell it's right if you dip the wooden spoon in the batter and then draw a line in the batter on the spoon with your finger - if the line stays you are good to go!). You don't want the batter to boil or foam or bubble - this means your eggs are scrambling!
Strain the batter into the top bowl of the ice bath to stop the cooking process. Add the heavy cream and vanilla and stir over the ice bath until cool. Cover the bowl with plastic wrap and chill for about 8 hours.
Follow the instructions on your ice cream maker to make the vanilla ice cream base. As the ice cream gets harder and more frozen (like soft serve consistency) add your strawberries and their juices until combined.
Take a bite...heck, serve yourself a bowl if you are not patient enough to wait any longer...or you can put your ice cream in the freezer for a bit to get it to hard ice cream consistency. And enjoy!!!
8 egg yolks
1 cup sugar
1/4 tsp salt
2 cups milk (the less fat the milk has the less creamy - I used skim and it was still delicious)
2 cups of heavy cream
1 tsp vanilla
For the strawberries
4 cups of fresh strawberries, sliced
1/4 cup sugar
To make:
Mix the strawberries with the 1/4 cup of sugar and gently mash them up. Set aside in the fridge for later.
Heat the milk (not the heavy cream) in a sauce pan over medium-low heat. Prepare an ice bath by setting a 2-quart bowl over a larger bowl partially filled with ice water. Set a strainer over the smaller bowl and set aside.
In a separate bowl or in your mixer, whisk together the egg yolks and cup of sugar until pale yellow in color and the sugar has dissolved.
Remove the milk from the heat. Gradually pour the warmed milk into the yolk mixture, whisking constantly. If you heat your milk too much then when you add it to the yolks some of the eggs may "scramble" - if this happens it's ok - you can strain out those pieces later.
Pour the mixture back into the same saucepan you used to warm the milk. Cook for 3 to 5 minutes over medium heat, stirring constantly, until the custard thickens and coats the back of a wooden spoon. (You can tell it's right if you dip the wooden spoon in the batter and then draw a line in the batter on the spoon with your finger - if the line stays you are good to go!). You don't want the batter to boil or foam or bubble - this means your eggs are scrambling!
Strain the batter into the top bowl of the ice bath to stop the cooking process. Add the heavy cream and vanilla and stir over the ice bath until cool. Cover the bowl with plastic wrap and chill for about 8 hours.
Follow the instructions on your ice cream maker to make the vanilla ice cream base. As the ice cream gets harder and more frozen (like soft serve consistency) add your strawberries and their juices until combined.
Take a bite...heck, serve yourself a bowl if you are not patient enough to wait any longer...or you can put your ice cream in the freezer for a bit to get it to hard ice cream consistency. And enjoy!!!
