Strawberry Ice Cream

 

Our weekly Door to Door Organics delivery arrived this week with a pint of strawberries on the same day that I saw a Saveur Magazine slideshow called "Summery Scoops: Ice Cream and Gelato". The temperature in Denver this past week has reached 90 degrees every day and just thinking about turning on the oven to bake something for dessert makes my appetite disappear and I begin dreaming of sitting next to a swimming pool. While strawberry isn't my go-to choice at an ice cream shop, I love the flavor, the chunks of icy strawberries and the pretty, pale pink color.

This is an extremely rich recipe (it is called ice CREAM for a reason) so be forewarned... this isn't like the Watermelon Granita that you can eat a large bowl of without guilt... but you will heartily enjoy and savor the spoonfuls of strawberry ice cream that you do have. 

Strawberry Ice Cream
Adapted (slightly) from Saveur Magazine 

Ingredients
1 1⁄2 cups whole milk
2 eggs
2 egg yolks
3⁄4 cup plus 1⁄6 cup sugar
1 1⁄4 cup heavy cream
1 pint fresh strawberries, hulled and thinly sliced
Juice of 1⁄2 lemon

1. Place milk in the top of a double boiler and bring just to a simmer over gently boiling water over medium heat.

2. Meanwhile, whisk together eggs, egg yolks, and 2/3 cup sugar in a mixing bowl. Lightly whisk 1/4 cup of the hot milk into egg mixture, then whisk egg mixture into remaining milk in top of double boiler. Cook, stirring constantly with a wooden spoon, until mixture is thick enough to coat back of a spoon, about 15 minutes.

3. Transfer mixture to a mixing bowl; stir in heavy cream; refrigerate until cold.

4. Combine strawberries, 1/6 cup sugar, and lemon juice in a mixing bowl. Cover and refrigerate for 2 hours.

5. Slightly mash strawberries, then stir into cream base and pour into an ice cream maker. Process according to manufacturer's directions.  Using the ice cream attachment to the Kitchen Aid mixer, this took 15 minutes. I then put the ice cream in the freezer for an hour so that it was really set. You can tell from the photo above that it was still quite soft after I processed it in the ice cream bowl using the stand mixer.