In New Zealand we’re pretty spoilt with Tip Top ice cream. Actually there’s loads more companies now producing top quality ice creams. Our dairy industry is romping along. Although the carbon emissions aren’t something we want to acknowledge and deal to, as a country.
The quality of our dairy products are supreme. And that means that any ice cream you make is going to taste really good. Adding fresh fruit just makes it a little more special and adds that little extra oomph to the luxurious taste and texture of creamy ice cream.
Although we’re seeing strawberries make an appearance in the supermarkets, it’s really a little early in the season to get those really sweet juicy strawberries. But it wont be long now, and then the supermarkets will hike the prices up just in time for Christmas Day. Now there’s a surprise.
I admit that of the two punnets of strawberries I bought, the 4 strawberries I left aside and ate a la natural caused my face to twist in an unnatural way, just a little.
That aside, the ice cream is really great. If there’s one changed I’d make (and I’m sure I’ll make this ice cream again) is to pulse the food processor a few more times for the strawberries I added during the last 5 minutes of making the ice cream.
This was the second time I used the ice cream maker. The first was with the Rum & Raisin ice cream. That refused to thicken and freeze thanks to the abundance of alcohol in the recipe. But it wasn’t a waste and I revived it.
Rum and Raisin ice cream isn’t really to my liking. But this Strawberry ice cream sure is.
I started out with a vanilla ice cream from David Lebovitz’s website and changed it, then changed it a bit more by adding pureed strawberries and chopped strawberries. This is another custard based ice cream and this time I felt like I got to the right place with “coat the back of a spoon”. It did take a lot of time I felt. I think that’s down to our pots. They are induction pots. Fantastic for even cooking and induction cooking, not so good for making custard. As I found out when I made what was meant to be the “consistency of pudding” for the Black Forest Cake.
Strawberry Ice Cream – inspired by David Lebovitz
- 250ml milk – blue top
- A pinch of salt
- 3/4 cup white sugar
- 500ml cream – 35% fat
- 5 large egg yolks
- 1 teaspoon pure vanilla extract
- 2 punnets fresh Strawberries – around 500gm, 350gm pureed, remainder chopped
- 2 dessert spoons icing sugar
- Squeeze of lemon juice
- Heat the milk, salt, and sugar in a saucepan.
- To make the ice cream, set up an ice bath by placing a 2 litre bowl in a larger bowl partially filled with ice and water. Set a strainer over the top of the smaller bowl and pour the cream into the bowl.
- In a separate bowl, stir together the egg yolks. Gradually pour some of the milk into the yolks, whisking constantly as you pour. Scrape the warmed yolks and milk back into the saucepan.
- Cook over low heat, stirring constantly and scraping the bottom with a heat-resistant spatula, until the custard thickens enough to coat the spatula.
- Strain the custard into the heavy cream. Stir over the ice until cool, add the vanilla extract, then refrigerate to chill thoroughly. Preferably overnight.
- Hull the Strawberries and place 350gm into the food processor with the 2 dessert spoons of icing sugar. Puree.
- Strain the puree to remove the pips and put the puree into the fridge to chill.
- Put the remainder Strawberries into the food processor and pulse to the desired size. Squeeze some lemon juice over and stir. Then place the chopped Strawberries into the fridge to keep cold.
- Right before making the ice cream, stir the pureed Strawberries into the custard.
- Freeze the custard in your ice cream maker according to the manufacturer’s instructions.
- Add the chopped Strawberries 5 minutes before the ice cream is finished churning.
Serve the ice cream as you please. I’m going to try some of the Strawberry and Champagne Chocolate sauce.
But for tonight we just tucked into the Strawberry Ice Cream as it came out of the container.
The ice cream straight from the maker wasn’t hard enough for my likes so it was put into the freezer overnight. Then I tested it this morning. Mr Fussy was laughing at my choice of “breakfast”. But the teaspoon of ice cream I took was purely for quality control.
I’m just sad we don’t have enough freezer space to make more ice cream. We have two upright freezers and still don’t have enough room. Don’t ask where we’ll be putting a Turkey.