It’s all about that base…
I am not talking about the song by Meghan Trainor although I have been humming it in my head since I viewed my husband’s recipe for homemade strawberry ice cream. That’s right we are talking homemade ice cream! Jamal recently bought an ice cream maker and has been churning up a storm on some fresh flavors for our enjoyment. He put his ice cream making on pause while I started my intense workouts with my group but now he is back in business. Well, not really in business just making ice cream for fun. So he has a video and recipe for ya! And guess who had the first sample of this delicious ice cream? It wasn’t me, I had the second sample. J had the first. It is delicious! You’ll see in the video there is a touch of Balsamic vinegar. When I saw this out on the counter I was like “What are you doing with my Balsamic vinegar?” but I have learned not to question Jamal’s kitchen skills because that’s what they are…serious skills. Our ice cream maker is a little loud but the kids slept through it and Jamal and I enjoyed a noisy, churned out evening together. The noise was worth it. The ice cream had awesome flavor. Jamal’s favorite ice cream is strawberry so that is what we decided to flavor our ice cream with this time. I am more of a vanilla type of girl and Elijah prefers chocolate. What’s your favorite flavor? Whatever it may be for every good ice cream, there has to be a base. We found The Master Ice Cream Recipe by Melissa Clark to be a great start for any flavor. So let’s get to it because you know it’s all about that base bout that base no treble…
STRAWBERRY ICE CREAM
Time: 20 minutes plus several hours for cooling, chilling and freezing
- 2 cups heavy cream
- ⅔ cup sugar + 3 Tbps
- ⅛ teaspoon salt
- 6 egg yolks
- 1 lb Strawberries
- 1/2 teaspoon lemon juice or balsamic vinegar
- pinch of salt
1. In a small pot, simmer cream, sugar and salt until sugar completely dissolves, about 5 minutes. Remove pot from heat. In a separate bowl, whisk yolks. Whisking constantly, slowly whisk about a third of the hot cream into the yolks, then whisk the yolk mixture back into the pot with the cream. Return pot to medium-low heat and gently cook until mixture is thick enough to coat the back of a spoon (about 170 degrees on an instant-read thermometer).
2. Strain through a fine-mesh sieve into a bowl.
3. Purée 1 pound strawberries, 3 tablespoons sugar, 1/2 teaspoon lemon juice or balsamic vinegar and a pinch of salt.
4. Stir into base, cool mixture to room temperature. Cover and chill at least 4 hours or overnight.
3. Churn in an ice cream machine according to manufacturer’s instructions. Serve directly from the machine for soft serve, or store in freezer until needed.
Yield: About 2 1/2 pints
