STRAWBERRY VANILLA BEAN ICE CREAM

This recipe works very well with early season strawberries, ones that aren't very sweet and might not be red all the way through. Macerating them all day results in a beautiful red juice. The strawberry slices stay quite firm which adds a nice texture to the ice cream. The leftover strawberry sauce is delicious over greek yoghurt or on buttered toast. The strawberry sauce and ice cream base should be made ahead of time and chilled overnight. This recipe makes a pretty big batch. Depending on the size of your machine, you might need to churn it in 2 batches.


ingredients:

1 pint of strawberries (a bit more than a cup once sliced)

2 tablespoons white sugar

1/2 vanilla bean, halved lengthwise. seeds scraped out

1  1/2  cups half and half

2/3 cup sugar

6 egg yolks

pinch of salt

1  1/2  cups heavy cream



directions (strawberry sauce):

Stem and thinly slice strawberries. Sprinkle with 2 tablespoons sugar. Add vanilla bean pod and seeds. Stir. Set aside for most of the day. Stir every hour or so. Once the berries have spewed out their vibrant red juice, refrigerate  for a few days (careful, it will mold fast due to minimal sugar) or freeze it for a few months.


directions (ice cream custard):

Set up an ice bath for the ice cream base. Add a few cups of ice to a large bowl. Put a smaller bowl in the larger bowl. Place a fine strainer on top of the small bowl. Set aside.


In a medium-sized bowl, whisk together half and half, sugar, yolks, and salt. Set aside.


Place heavy cream in a medium-sized saucepan. Turn to medium heat. Bring to just under the boil. Turn off heat. Slowly whisk hot cream into half and half/yolk/sugar mixture. Pour  mixture back in pot and place on low heat. Stir with a wooden spoon. Do not leave the custard even for a moment. Stir the whole time or you will have some scrambled eggs on the bottom. It will slowly thicken. It's done when you drag a finger across the back of the spoon and it leaves a lingering trail that doesn't close in on itself.


Pour custard through the strainer and into the smaller bowl. Add water to the ice until it rises to the level of the custard. When custard is cool, cover and place in the fridge overnight. 


Place a serving container for the ice cream in the freezer. Mix together cold custard with one cup of cold strawberry sauce (juice and chunks; vanilla pod removed). Churn in your ice cream machine according to manufacturer's instructions. Freeze for a few hours before serving. 


DASH AND BELLA
http://www.dashandbella.blogspot.com
Comments