It’s been quite a while since I last made ice cream. It’s been raining and storming for weeks and ice cream just didn’t seem to go with the weather. But, last weekend, we were able to buy a huge bag of strawberries at a discount and the first thing that came to mind was ice cream.
I started with a custard, as usual, but used less cream. Just before the chilled custard went into the ice cream maker, I added three cups of pureed frozen strawberries. The result was surprising. The color was a deeper shade of pink than most strawberry-flavored commercial ice cream. And Alex said it was the first time she had strawberry ice cream that didn’t taste like medicine. Aaahh, the difference that fresh ingredients (as against artificial flavorings) make. I’m a happy mommy. I should take note though that my girls prefer a sweeter strawberry ice cream so I’ll use more sugar next time.
- In a pan, heat the cream just until it starts to simmer.
- While waiting for the cream to heat up, mix the egg yolks and vanilla sugar together.
- Pour half of the hot cream slowly into the egg yolk and sugar mixture, stirring as your pour. This is to temper the egg yolks so they don’t curdle.
- Pour the egg yolk mixture into the pan. Set the stove to medium and heat the egg yolk mixture and cream, stirring often, until thickened and coats the back of a spoon. You now have your custard base for the ice cream.
- Pour the custard into a container and cool. Chill in the fridge for a couple of hours.
- Pour the chilled custard and pureed strawberries into the ice cream maker and process per manufacturer’s directions. Add the chopped strawberries during the last five minutes of processing.
- Serve the ice cream at once at soft-serve stage or transfer to a freezer container and freeze for a couple of hours until more firm.