Extra-Rich Strawberry Ice Cream

7:34 AM

I'm still trying to take advantage of the fact that summer is still here, along with what is left of its bounty. I miss being back home in Virginia, where every year we'd go and pick strawberries and go to the annual Pungo Strawberry Festival. There are farms around here to pick strawberries at as well, but I believe that they generally do that in the fall or winter, if I'm not mistaken, so I need to keep up the tradition over here in Japan.


Today we made Extra-Rich Strawberry Ice Cream, a recipe from Food Network I've had sitting in my enormous "to try" pile. Its always one that when I'm skimming for something to try, I slow down and re-read the recipe and think "I'll try this one soon." Enough with the procrastination! This was a really creamy ice cream and we all loved it. My only complaint, which was completely my fault, is that the strawberry chunks in my ice cream were a bit bitter, but I suppose the slim pickin's at my commissary left me with a pint that wasn't very sweet. Make sure you have beautifully ripened and sweet strawberries since you will use an entire pint here, and that is where your flavor (and color!) will come from. I suppose you could use frozen strawberries as well if strawberries are out of season. If you were to use sweetened-frozen strawberries, just be sure to reduce the sugar in the recipe so you do not end up with an overly-sweet treat.


Extra-Rich Strawberry Ice Cream

3 egg yolks, large
1/2 cup sugar
1 teaspoon vanilla extract
pinch salt
1 cup half and half
1 cup heavy cream
1 pint strawberries

1. In a bowl, whisk together the egg yolks, sugar, vanilla, and salt. Pour the half-and-half and cream into the top of a double boiler and heat over hot water until hot, but not boiling. Stir with a wooden spoon, scraping the bottom of the pan to prevent sticking. Slowly pour the hot cream into the eggs and whisk until smooth.

2. Return to the double boiler and cook over medium-low until thick and bubbling around the edges. The custard will coat a wooden spoon. Strain the custard through a fine-mesh sieve into a metal bowl. Cover and chill for at least 4 hours or overnight.

3. Rinse and hull the berries. Roughly chop the berries and transfer half to a small bowl. Mash the other half with a fork or potato masher; they will not be smooth but still a little chunky. Add them to the chopped berries. Chill for at least 1 hour. Pour the cream into the canister of an ice cream maker. Freeze according to manufacturer's instructions. When the ice cream is the consistency of whipped cream, stir in the berries. Transfer to a shallow quart container, cover with plastic wrap, and freeze in the refrigerator's freezer for at least 3 hours until ready to serve. Let the ice cream sit at room temperature for about 10 minutes before scooping.

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