When My son became old enough to eat ice cream I knew I didn’t want him eating store-bought so I always had it in my mind to try and make home made ice cream. When I finally borrowed an ice cream maker and tried it myself I was shocked at how easy it was to make ice cream and how much BETTER it tasted. After you try home made ice cream you won’t want to buy store bought anymore! The combinations of flavours are endless!
I constantly have people asking me about how to make ice cream? is it easy? Most of the time the instructions that come with ice cream makers can be intimidating but once you learn the technique it is one of the easiest things to make! That is why I have decided to take part in teaching a workshop at Le Dolci culinary studio in Toronto. I share their passion for sharing their love of baking and cooking with their students. I will be doing a workshop with Le Dolci in June. Check their website for exact dates and times! I will be going over the basics of ice cream making, how to make different flavours, sorbets, sherberts and more! You will even get a chance to make your very own batch of fresh home made ice cream! Also, bring your questions and concerns about ice cream makers in general and I will gladly answer them. I hope to see you all there!
Here is a recipe for a fresh strawberry ice cream. Enjoy!
Fresh Strawberry Ice Cream
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: (3 hours – this is mostly the time required to cool the ice cream base in the fridge)
Yields about 1 quart.
1 cup whole milk
2 cups heavy cream
1 vanilla bean, scraped (or vanilla extract)
5 egg yolks
3/4 cup sugar
1 quart of fresh or frozen strawberries
1/4 of sugar
1 tbsp. of lemon juice
1. Put the milk and 1 cup of the cream as well as the vanilla bean scrapings and the vanilla bean pod into a heavy-bottom sauce pot on medium to high heat, stirring frequently. Make sure the liquid doesn’t boil – you want to turn off the heat right before it boils – so watch it closely.
2. In the meantime, beat the eggs and sugar in a separate bowl to a creamy consistency.
3. Once the milk and cream are at that pre-boiling point, shut the burner off and scoop out a ladle full of hot milk and add it to the egg mixture while whisking simultaneously. (This is a way of tempering the eggs so you don’t end up with scrambled eggs).
4. Turn the burner back on to medium heat and pour the egg yolk mixture into the sauce pot while stirring constantly. Continue to cook the mixture on medium heat until the custard coats the back of a wooden spoon (about 5 minutes).
5. Set up a bowl, add the other cup of cream to the bowl and set a sieve on top and strain the custard from your saucepan through the sieve. Put the bowl into an ice bath and let cool for about an hour. Once the mixture is cooled, put it in the refrigerator for a few hours, or ideally overnight.
6. Prepare the strawberry mixture. Add the strawberries, 1/4 cup sugar and the lemon juice into a blender and pulse a few times. You want the mixture to be roughly chopped. Put the strawberry mixture in the fridge.
7. Once the ice cream base is really cold, stir in the strawberry mixture. Scrape the ice cream base into your ice cream makers drum and follow your ice cream maker’s instructions.