
Strawberry Ice Cream
3 cups sugar divided
1 teaspoon salt
4 cups milk
6 eggs
1 1/ pints fresh strawberries
2 tablespoons fresh lemon juice
4 cups heavy cream or half & half cream
2 tablespoons pure vanilla extract
Dash red food coloring (optional)
Crushed Ice
Rock Salt
** Whole milk, half & half     cream, and/or low-fat condensed milk may be used to lower  the calories (these substitutions may effect how creamy your ice cream will turn     out).
 In  a heavy 3-quart saucepan, combine flour, 2 cups sugar, and salt until well  blended (I wire whisk works great). Blend in milk and eggs until well blended.  Over medium-low heat, cook, stirring constantly, until the mixture (custard)  thickens and will coat the back of a metal spoon with a thin film, approximately     7 to 10 minutes. On your instant-read        cooking thermometer,     the temperature should reach between 165 and 180 degrees F. NOTE: Do not let the mixture  boil or it will curdle. If, of course by accident, your custard base does curdle, immediately remove  from heat and place in a blender; process until smooth.
In  a heavy 3-quart saucepan, combine flour, 2 cups sugar, and salt until well  blended (I wire whisk works great). Blend in milk and eggs until well blended.  Over medium-low heat, cook, stirring constantly, until the mixture (custard)  thickens and will coat the back of a metal spoon with a thin film, approximately     7 to 10 minutes. On your instant-read        cooking thermometer,     the temperature should reach between 165 and 180 degrees F. NOTE: Do not let the mixture  boil or it will curdle. If, of course by accident, your custard base does curdle, immediately remove  from heat and place in a blender; process until smooth.Remove from heat and let custard  cool. Cover and refrigerate until thoroughly chilled, at least 2 hours but  ideally for 24 hours. NOTE: Cool quickly by setting pan in ice or cold water and  stirring for a few minutes. This aging  process will give the mixture better whipping qualities and produce ice cream  with more body and a smoother texture.
In a large bowl using a potato  masher, crush strawberries with lemon juice and the remaining 1 cup sugar. Let  stand for 1 hour.
After custard mixture has aged and  is well chilled, remove from refrigerator and add and stir together half & half  cream, vanilla extract, food coloring (optional), and strawberry mixture. The ice cream mixture is  now ready for the freezing process.
From:
http://www.victoriananursery.co.uk/soft_bush_and_cane_fruits/strawberry_seed_sweet_temptation/
Strawberry Ice Cream
http://www.victoriananursery.co.uk/soft_bush_and_cane_fruits/strawberry_seed_sweet_temptation/
Strawberry Ice Cream
 
 
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