Say you love strawberries!
To me, Winter in Israel means strawberries. Strawberries are hot! What better way to use fresh seasonal Israeli strawberries than make strawberry ice cream? Strawberry shortcake? How goyish! When a nine month pregnant woman demands strawberry ice cream you best deliver! And deliver I did (actually the ninth month pregnant wife did most of the work)! We make a lot of ice cream (usually in the summer months). We’ve made green tea, chai, halvah, cinnamon and other funky flavors. This might be the first time we made a traditional flavor. The results were outstanding. And yes, it tastes as good as it looks.
Strawberry Ice Cream Recipe
Ingredients: 3 heaping cups of strawberries, 1/4 tsp salt, 1/3 cup sugar, 2 large eggs, 1 1/2 cups half-and-half, 1/2 cup heavy cream, 1 tsp vanilla extract (or a half of a vanilla pod)
Puree the strawberries with the salt in a food processor. This should make about two cups of puree. Put any extra puree on the side for a strawberry sauce.
In a medium mixing bowl, beat the sugar into the eggs until thickened and pale yellow.
Bring the the half and half to a simmer in a heavy medium saucepan. Slowly beat the hot half and half into the eggs and sugar. Make sure you temper first or you’ll end up with scrambled eggs. Pour the entire mixture back into the pan and place over low heat. Stir constantly with a whisk until the custard thickens slightly. Do not let the mixture boil or you will most certainly end up with scrambled eggs. Remove the custard from the heat and pour the hot custard through a strainer into a large, clean bowl. Allow the custard to cool slightly, then stir in the strawberry puree, cream and vanilla. Cover and refrigerate for at least three hours. Now is a good time to make the strawberry sauce.
Stir the chilled custard, then freeze in 1 or 2 batches in your ice cream machine. When finished, the ice cream will be soft but ready to eat. Firm it up in the freezer for a couple of hours if that is your taste.
Heat up the extra strawberry puree and add some sugar to taste, a bit of vanilla (I used a dash of vanilla liquor), a drop of balsamic vinegar and reduce by a 1/3. Refrigerate.
This recipe was adapted from The Ultimate Ice Cream Book: Over 500 Ice Creams, Sorbets, Granitas, Drinks, And More
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[...] You can see my recipe for strawberry ice cream here. [...]
wow! these pictures are amazing. i want to eat strawberries now! although knowing all the stuff that goes into ice cream makes me think twice about having it. i like to live in oblivion when it comes to ice cream.