Yes, Strawberry Ice Cream

I asked the kids the other week, "What kind of ice cream do you want me to make?" In my mind, the fruit and ice cream really don't go together but the answer was unanimous - any kind of ice cream that has berries!

In my fridge was a big ole package of strawberries from Fareway. We had used some but I knew the others needed to be used quickly so it was really the perfect use for them. A quick search on the internet came up with this recipe.

Strawberry Ice Cream

Rated: Submitted By: Christy J. Photo By: Trisha Prep Time: 25 Minutes Cook Time: 15 Minutes Ready In: 1 Hour 40 Minutes Servings: 6

"This vibrant frozen dessert offers fresh berry flavor at its best."

Ingredients:

1 quart fresh strawberries, hulled 1 1/2 cups heavy cream, divided 3/4 cup white sugar

3 egg yolks 3 tablespoons light corn syrup

Directions:

1.	Place the berries into the container of a blender or food processor, and puree until smooth. Pour into a large bowl, and set aside.
2.	Heat 1 1/4 cups of the cream in a saucepan over medium heat until it begins to bubble at the edge of the pan. In a large bowl, whisk together the sugar, egg yolks, remaining 1/4 cup cream, and corn syrup. Gradually pour the hot cream into the egg yolk mixture, whisking constantly. Return the mixture to the saucepan, and heat until the mixture is thick enough to coat the back of a metal spoon, about 5 minutes. Do not allow the mixture to boil. Strain custard into the berry puree through a sieve, mix, and refrigerate until chilled.
3.	Fill an ice cream maker with the mixture, and freeze according to the manufacturer's instructions.

Now, some people suggested leaving some of the strawberries out of the puree. I, emphatically think this is a bad idea. I mean, a frozen berry in your mouth when you are eating a smooth and creamy dessert? No thank you! So I blended all the berries. Here are some before and after pictures.


As you can see, the pureeing really makes a difference in the total volume (as opposed to the mass - can you tell I'm married to an engineer?).

I didn't get a picture of making the custard. I did use a wooden spoon as opposed to a metal spoon. When you can swipe a finger across the back of it and see the trail it is done. It really doesn't take that long. What takes a longer time is for the ice cream base to cool down before you put it in the ice cream maker!

Here's one last picture just because I thought it was so pretty when I poured the custard into the strawberries:

I didn't get a picture of the finished product but it was a very lovely color and what is more important - it tasted awesome! The strawberry flavor was very intense. It was awesome with chocolate syrup and whipped cream on top. I think some cut up bananas would have made the sundae over the top! We also used this in smoothies. Very good!