Strawberry Cream Cheese Pie

Lately, my four-year-old has been giving me fits. He won't eat his food and he tries to snack all day long. All conversations end octaves higher than they began, with the accusing statement flung in my face, "You're mad at me, aren't you?" And sobbing ensues. It's getting out of hand. He has MEGA middle child syndrome, and for good reason. He has an older brother that gets special attention because he needs extra help with speech and hyperactivity. He has a younger brother with a rare condition and special doctor visits and therapies. Max, on the other hand, needs no special attention except the usual special attention that a four-year-old needs. And he reminds me every day that he needs it. Either with tantrums or other ways of acting out,

Strawberry Ice Cream

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.

The whole thing takes a few hours, so be sure to start around noon. You will make the custard first, let it cool in the fridge, and then make the strawberry sauce. Combine the two well and place in the ice cream maker.

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
2 eggs

Combine 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 thermometer)

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.