It’s my nephew’s third birthday this weekend. THIRD! I know that people always say those cheesy things like, “they get big so fast.” But really, they get big so fast. He came down to spend the week with me a few weeks ago and was my partner in crime in the kitchen. His favourite ice cream is strawberry ice cream. I don’t mind it, but he loves it.
I mean, he really loves it.
It was like magic for him. Hell, it’s like magic for me. You pour milk into a pot, mix in some egg yolks, cook it till it forms a custard, mix in some strawberries, and then wait patiently for it to cool in the fridge. Then the real magic happens. He helped me set up the ice cream maker, and pour in the custard then stood with his nose halfway inside the ice cream maker for the next half hour. Every two minutes he’d look up and exclaim, “aunty aunty look, we make ice cream!” Like magic happening before his eyes, the thin strawberry custard turned into one of his favourite things in the entire world. It’s like alchemy.
Happy birthday little monkey!!
- 1 cup heavy cream
- 1 cup whole milk
- 5 large egg yolks
- 1 cup sugar
- 2 teaspoons pure vanilla extract
- A pinch of salt
- 2 cups fresh or frozen and thawed strawberries
- Place the cream in a large bowl and set a fine sieve over top. Set aside.
- Place the strawberries with a splash of water in a medium pan and cook over medium-high heat until they are soft, about 5-8 minutes.
- Using a food processor or blender, puree the strawberries. Set aside.
- Whisk the egg yolks and sugar and a pinch of salt together until they are light and fluffy, about 2 minutes. Set aside.
- In a small saucepan, over medium-high, heat the milk until it is almost boiling (do not let boil).
- Remove the milk from the heat then slowly add the heated milk to the egg yolks a little at a time. Whisk constantly to prevent the eggs from cooking (you don't want scrambled eggs!)
- Pour the mixture back into the pot and place it on the stove over low heat. Whisk constantly until the mixture forms a light custard and is thick enough to coat the back of a wooden spoon.
- Remove from the heat and pour through the sieve into the cream.
- Stir in the pureed strawberries and vanilla.
- Cover and set aside to cool. Once the mixture is cool, place it in the fridge until it is completely cold, several hours or overnight.
- Process the ice cream according to your ice cream maker's directions.
- Enjoy straight away or place in the fridge for a few hours to harden.
Licking your lips for more ice cream recipes? Check out the rest of the Ice Cream Sundays Series:
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