Friday, September 18, 2015

Rosie Loves Her Ice Cream. Strawberry!

 What can I say?
It's been HOT this summer.
I've been making ice creams and popsicles and I'm happy!
 I'm on a mission to clean out the freezers.
Yes...  Plural...
 I was searching for some chicken bosoms
and found a bunch of frozen strawberries from 2013.
I thawed out a pint of strawberries,
chopped them up, and tossed them with 1/2 cup of sugar
and juice of 1/2 lemon.
Let macerate for at least an hour in the fridge.
 Ice Cream Base
1 1/4 cups skim milk
2 1/4 cups heavy cream
1/2 cup sugar
2 tsp vanilla 
4 egg yolks

Strawberry Mixture
1 pint strawberries, chopped
1/2 cup sugar
juice of 1/2 lemon
Combine all ingredients and let sit in fridge for at least an hour.

Combine milk, cream, sugar, and vanilla in medium saucepan.
Bring to a boil and remove from heat.

Beat egg yolks
and slowly pour milk mixture into eggs, whisking constantly.
You don't want scrambled eggs,
so add the mixture slowly and whisk briskly.
Return mixture to low heat, whisking,
 until mixture reaches 175° - 180° and thickens.
Take your time and go low and slow.

Remove from heat and refrigerate until cool.

When you're ready to process,
strain strawberry liquid into base mixture.

Process ice cream mixture according to directions.
Near the end of processing,
add in the strawberries.
And freeze.
I didn't bother scooping this into a bowl.
I'm eating it straight out of the container.
This is sinfully good.

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