Strawberry Ice Cream
Strawberry Ice Cream
3 cups sugar divided
1 teaspoon salt
4 cups milk
6 eggs
1 1/ pints fresh strawberries
2 tablespoons fresh lemon juice
4 cups heavy cream or half & half cream
2 tablespoons pure vanilla extract
Dash red food coloring (optional)
Crushed Ice
Rock Salt
** Whole milk, half & half cream, and/or low-fat condensed milk may be used to lower the calories (these substitutions may effect how creamy your ice cream will turn out).
In a heavy 3-quart saucepan, combine flour, 2 cups sugar, and salt until well blended (I wire whisk works great). Blend in milk and eggs until well blended. Over medium-low heat, cook, stirring constantly, until the mixture (custard) thickens and will coat the back of a metal spoon with a thin film, approximately 7 to 10 minutes. On your instant-read cooking thermometer, the temperature should reach between 165 and 180 degrees F. NOTE: Do not let the mixture boil or it will curdle. If, of course by accident, your custard base does curdle, immediately remove from heat and place in a blender; process until smooth.
Remove from heat and let custard cool. Cover and refrigerate until thoroughly chilled, at least 2 hours but ideally for 24 hours. NOTE: Cool quickly by setting pan in ice or cold water and stirring for a few minutes. This aging process will give the mixture better whipping qualities and produce ice cream with more body and a smoother texture.
In a large bowl using a potato masher, crush strawberries with lemon juice and the remaining 1 cup sugar. Let stand for 1 hour.
After custard mixture has aged and is well chilled, remove from refrigerator and add and stir together half & half cream, vanilla extract, food coloring (optional), and strawberry mixture. The ice cream mixture is now ready for the freezing process.
From:
http://www.victoriananursery.co.uk/soft_bush_and_cane_fruits/strawberry_seed_sweet_temptation/
Strawberry Ice Cream
http://www.victoriananursery.co.uk/soft_bush_and_cane_fruits/strawberry_seed_sweet_temptation/
Strawberry Ice Cream
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