Strawberry ice creams usually taste about the same. Not this one! Just the simple steps of simmering the lemon zest with the cream and adding lemon juice to the custard make a world of difference, taking the ice cream from ordinary to outrageous. Three things I couldn't do without in my kitchen are an instant-read thermometer, a countertop ice cream freezer, and a food mill. Click here for a printer-friendly pdf version of the recipe.
Fresh Strawberry Ice Cream
1 3/4 cups heavy cream
strips fresh lemon zest (from one lemon) *
1/8 teaspoon salt
2 large eggs
3/4 cup sugar
1 lb strawberries (3 cups), trimmed and quartered
1 tablespoon fresh lemon juice
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.
* I pared off the peel with a vegetable peeler—don’t cut into the white part. ** I skipped the blender and sieve and used a food mill for the entire step.
I’m having fun. Come on along!
Bottger Mansion of Old Town Bed & Breakfast
Old Town Albuquerque