After all I went through to get my flat of u-pick strawberries this season, I was bound and determined to make the most of every single berry. The husband requested I turn some of them into ice cream, and that’s exactly what I did. Oh, what a sweet week it’s been—I ate more than my fill of strawberries every single day!
And now, drum roll please! It’s time to announce the giveaway winner. Lone Acorn has won the set of 6 mini brioche tins! Lone Acorn, please email me at lvaserfirer(at)yahoo(dot)com with your address so that I can send you your prize. Thanks to everybody who commented on Intrigued by Tonka Beans and a Giveaway. Interestingly, it seems like most commenters would be willing to give those illicit tonka beans a try. We’re definitely an adventurous group!
Strawberries & Cream Ice Cream
12 ounces strawberries
2 ½ cups milk
6 large egg yolks
1 cup sugar
2 cups heavy cream
1 ½ teaspoons vanilla extract
Puree the strawberries in a food mill using a fine disc. Bring the milk to a bare simmer in a small, heavy saucepan. Whisk together the yolks and sugar in a large bowl. Continue whisking while adding the hot milk in a thin stream. Place the bowl with the yolk mixture over a medium pan of simmering water, and heat, whisking constantly, for 8 to 10 minutes, or until it thickens and coats the back of a spoon. Immediately strain through a fine mesh sieve into a clean bowl and whisk in the strawberry puree, cream, and vanilla. Chill over an ice bath until ice-cold. Transfer to an ice cream maker and churn until frozen. Transfer to a container and freeze for 4 to 6 hours before serving.
Makes about 2 quarts. For the best texture, enjoy within a day or two of churning.