Pink Lemonade Ice Cream

Pink Lemonade Ice Cream

• • 2 tablespoons unsalted butter

  • 1 pound strawberries, hulled and sliced

  • pinch of salt

  • 1/2 cup granulated sugar, divided

  • 2 cups heavy whipping cream

  • 1 cup whole milk

  • zest of two small lemons

  • 5 egg yolks

  • 1 tablespoon orange liqueur

In as saucepan, melt the butter over medium low heat. Add the strawberries, salt and half the sugar. Simmer until juicy, puree in a blender until smooth, and return to the saucepan. Simmer until reduced and some of the water has evaporated, about 5 minutes. Scrape into a bowl and set aside.

Pour the cream and milk into the saucepan and add the lemon zest. Warm over medium heat just until hot to the touch, but not boiling.

In a separate bowl, whisk together the remaining sugar with the egg yolks. Slowly drizzle about a cup of the hot cream into the eggs, whisking them to temper. Scrape the egg mixture back into the saucepan. Whisking constantly cook the custard until thickened, about 8-10 minutes.

Set a strainer over the bowl of strawberry puree; pour the custard through the strainer to remove the zest and any bits of cooked eggs. Whisk the strawberries with the custard and whisk in the orange liqueur. Cover the bowl with plastic, resting right against the surface of the custard, and refrigerate overnight to chill completely.

Churn the custard according to the manufacturer's instructions of your ice cream maker, then transfer to a container and freeze until firm, about 4-6 hours.

Yields about 2 quarts.

Recipe from Curly Girl Kitchen