Wednesday, April 8, 2015

Homemade Strawberry Ice Cream



We're blessed to be able to enjoy this sweet, and delicious organic strawberry here. We got ours from the local Farmer Market. 
The seller said the grow them all year long in South California. We usually buy them in bulk and froze some. 
First we need to measure, wash, dry, and stem the strawberry before putting them in the freezer. Then when it comes to the time make the ice cream, we place the frozen berries inside a pan
Heat the pan, add 2 teaspoons of sugar, and cook them 'till soft while stirring once in a while
Blend them inside a blender or use hand blender 'till smooth. That's it you have strawberry puree.

The only thing you need to do next is to make the cream mixture. 
Churn them together inside an ice cream machine and voila you get yourself all natural strawberry ice cream:



Strawberry Ice Cream

Cook time: 
Printable Recipe
Ingredients:
1 pint or 473 ml heavy cream (I got mine from Trader Joe's. Do not use the ultra-pasteurized one)
a pinch of salt
250 ml whole milk 
150 grams sugar {our strawberries are sweet so add more if yours are not or you like sweet)
5 egg yolks
400 grams of strawberries


Directions:
1.       Cook strawberries in a medium sauce pan, add some sugar (2 teaspoon or more as prefer) if strawberries are not sweet, and cook them 'till soft while stirring once in a while. Then blend them inside a blender 'till smooth. Let it cool until it reach room temperature then put it in the fridge.

2.      Warm the cream, salt, milk and sugar in a medium saucepan and bring it to a gentle boil then turn off the heat. In separate bowl, whisk together the egg yolks.

3.      Slowly pour some of the warm milk into the egg yolks, whisking constantly, then scrape the mixture back into the saucepan.

4.      Heat the pan, stir the mixture constantly over medium heat with wooden spatula, until the mixture reach 80 Celsius.

5.      Remove pan from the heat, pour the custard through a strainer.  Let it cool until it reach room temperature. Refrigerate overnight or 6+ hours or if can't wait that long; set your timer for 30 minutes then put the mixture on your freezer.

6.      Mix in the strawberry puree, stir well then process in an ice cream maker for 25 minutes or according to the manufacturer's directions.



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