Super Strawberry Ice Cream
From artscphoto 16 years ago
- 10 minutes to make
- Serves 6
A good Ice cream for the dog days of summer
Ingredients
- 2 cups heavy cream shopping list
- 3 (3- by 1-inch) strips fresh lemon zest shopping list
- 1/8 teaspoon salt shopping list
- 2 large eggs shopping list
- 3/4 cup sugar shopping list
- 4 Cups strawberries , trimmed and quartered shopping list
- 1 tablespoon fresh lemon juice shopping list
How to make it
- Combine cream, zest, and salt in a heavy saucepan and bring just to a boil. Remove from heat and discard zest.
- Whisk eggs with 1/2 cup sugar in a bowl, then add hot cream in a slow stream, whisking. Pour back into saucepan and cook over moderately low heat, stirring constantly, until slightly thickened and an instant-read thermometer registers 170°F (do not let boil).
- Immediately pour custard through a fine sieve into a metal bowl, then cool to room temperature, stirring occasionally. Chill, covered, at least until cold, about 2 hours, and up to 1 day.
- While custard is chilling, purée strawberries with remaining 1/4 cup sugar and lemon juice in a blender until smooth, then force through fine sieve (to remove seeds) into chilled custard. Stir purée into custard.
- Freeze in ice-cream maker, then transfer to an airtight container and put in freezer to harden.
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