by Mary Walukiewicz, Food Service Director for Marlene’s Market & Deli
This is a classic recipe using a custard base, so plan on two days to prepare it. Day one is for making the base and day two is for the actual churning of the ice cream. Don’t let “two days” scare you. The actual time spent is minimal. Feel free to leave out the strawberry purée if you want a traditional vanilla ice cream. You are going to want to use an ice cream machine, either an electric or a manual hand crank. Sadly, you can’t get the correct texture any other way.
Vanilla Custard Base
|3/4 cup||cane sugar, organic|
|1 tsp||vanilla extract|
|3 cups||half and half|
In an 8-cup bowl, whisk together the egg yolks and cane sugar. In an 8-cup sauce pan, heat the half and half over medium-high heat until simmering. Remove half and half from the heat and slowly add to egg yolks while whisking.* Once all half and half has been added, pour mixture back into the sauce pan and heat over medium until thickened and just beginning to simmer. Continue stirring so the mixture won’t scorch. Remove from heat and add vanilla. Pour into a shallow dish and chill overnight.
|2 lbs||strawberries, cleaned and hulled|
|1/2 cup||cane sugar, organic|
|1 Tbl||lemon juice|
|1 Tbl||cornstarch, organic|
Combine all ingredients in a blender or food processor and blend until smooth. Pour into a sauce pan and bring to a boil. Remove from heat and strain into a shallow dish and chill overnight.
Using an ice cream machine, add your vanilla custard base and your strawberry purée and freeze/churn according to manufacturer’s instructions (I use a Cuisinart electric ice cream machine and it took 35 minutes). Pour into freezer safe containers and freeze.
*Please note that you are adding the hot milk to the eggs, not the other way around. This is called tempering the eggs and prevents the eggs cooking too quickly resulting in scrambled eggs and not a silky custard.