When I worked at Restaurant Daniel I was in charge of the Ice Cream station. This meant I made and churned all the ice creams - and got to taste them all straight from the machine. If you're an ice cream lover (like me) and have never had fresh ice cream straight from the machine you are truly missing out. So simple, So divine. It's really pretty easy to make your own batch - and you can make exactly what you want flavor-wise. I whipped up a batch of Strawberry after asking my son what kind we should make. Now strawberry is certainly not my favorite flavor. I'd order Vanilla over Strawberry. I also would've liked to put some other things in it - maybe coconut or balsamic? - but being the good natured Mother that I am I gave him his simple Strawberry. And really - his praise after trying it made me thankful I didn't try to sneak anything else in. No - this isn't Vegan... I'll work on that recipe next... I am, after all, a classically trained Pastry Chef! Went back to my roots on this one!
Strawberry Ice Cream
- 11 ounces Strawberries
- 1 Tblsp Lemon Juice
- 3 Tblsp Sugar
- 4 ea Egg yolks
- 3/4 cup Sugar
- 1 ea Vanilla Bean, cut and scraped
- 1 1/2 cups Heavy Cream
- 1 1/2 cups Half and Half
- dash Salt
- dash Cake Spice *
In a bowl toss strawberries, lemon juice and sugar.
In another bowl whisk together egg yolks, sugar and 1/2 cup of the heavy cream. In a saucepan put the rest of the heavy cream, half and half, salt, cake spice and vanilla bean over medium heat. Bring almost to a boil. ‘Temper’ the hot cream mixture with the egg mixture by adding some of the hot cream to the eggs while whisking. Add egg mixture to saucepan and slowly heat while using a rubber spatula. You are making an anglaise here (which is delicious on it’s own!) and want to be careful not to over cook and ‘scramble’ the eggs. Stir well and use this trick to tell if it’s done: lift rubber spatula out of pot and draw a line across it with your finger – the mixture should be thick and hold the line. Pour into a bowl and chill.
Puree strawberry mixture in a blender. Add anglaise to your ice cream maker and turn on. My machine has a little window to pour extra ingredients into – so I poured the strawberry puree once it started processing.
*from Penzey's : cinnamon, star anise, allspice, ginger, cloves