A fun project on a day that is not too hot is making ice cream. It is so much richer and creamier than what comes from the store and it makes delicious use of fresh, ripe fruit. I prefer the French version, which, of course, is made with custard. The American version usually only contains milk or cream.
One of our favorite flavors is strawberry. Sweet and very berry flavored it is a fun treat for a hot summer day.
If you are interested in making vanilla, chocolate, or coffee, click here for the recipe.
For the custard:
Makes about 1 1/2 pints
1 cup whole milk
2 cups heavy cream
1/8 teaspoon of salt
1 1/2 vanilla beans (split lengthwise)
2 1/2 teaspoons vanilla
3/4 cups sugar
cream, milk, sugar, and salt in a heavy saucepan. Scrape seeds from
vanilla beans with tip of a knife into cream mixture, then drop in pods.
Heat cream mixture just to a boil.
Whisk eggs in a
large bowl, then add hot cream mixture one ladle at a time. Once you
have added two or three ladles, pour mixture into saucepan and cook over
moderately low heat, stirring constantly, until slightly thickened and
registers 170°F on thermometer (do not let boil). ( I never use a
Pour custard through a fine-mesh sieve
into a clean metal bowl, then cool, stirring occasionally. Chill,
covered, until cold, at least 3 hours, up to 24.
For strawberry sauce:
3 cups strawberries, washed, hulled, and sliced
1/2 cup sugar
Combine strawberries and sugar in a pot on the stove. Cook, stirring and mashing with a potato masher until all the sugar is dissolved and mixture comes to a boil. Boil for 1 minute. Bring to room temperature. Combine with the cooled custard.
Freeze custard in
an ice cream maker according to manufacturers directions. Transfer to
an airtight container and put in freezer.
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My Blog List
My Favorite Reads
- Bride & Groom First and Forever Cookbook
- Deceptively Delicious
- Giada's Kitchen New Italian Favorites
- Martha Stewart's Cooking School
- Martha Stewart's Hors D'Oeuvres Handbook
- The Art & Soul of Baking
- The Bon Appetit Cookbook
- The Martha Stewart Living Cookbook: The New Classics
- Williams-Sonoma Cooking at Home