Party Time Strawberry Ice Cream
In Wisconsin everybody knows that corn should be “knee-high by the fourth of July.” And while there’s no convenient rhyme for it, we expect strawberries to be in high season by then, too.
Ingredients
3 ½ cups fresh strawberries
1 to 1 ½ cups sugar, divided
3 large egg yolks
2 tsp. flour
1 ½ cups half-and-half
1 cup heavy cream
Directions
Freeze the insert of an ice cream maker according to manufacturer’s instructions.
Prepare the ice cream base: Using a fork, mash strawberries and 6 tablespoons sugar to a bumpy texture.
Beat egg yolks with an electric mixer set on medium speed until thickened and smooth, 2 to 3 minutes.
Whisk 3/4 cup sugar and the flour in a large, heavy saucepan.
Stir in half-and-half.
Place over medium heat; cook until mixture barely begins to simmer. Whisk a ladleful of the half-and-half mixture into egg yolks until smooth.
Pour this mixture back into saucepan; cook, stirring often, until mixture thickens enough to coat the back of a spoon. (Don’t let it boil.)
Remove saucepan from heat and stir in heavy cream and strawberries. Transfer mixture to a bowl. Cover and chill fully, 4 or more hours.
Freeze mixture in the ice cream machine according to manufacturer’s directions.
Enjoy it right after churning, when it will be “soft-serve,” or transfer it to an air-tight container and freeze it 4-8 hours, to deepen the flavor and firm it up.
Suggestions
To keep ice cream from crystalizing after opening, cover it with plastic wrap before replacing the lid.
Did you know? July is National Ice Cream Month!
This recipe originally accompanied "The Gifts of Gathering: Food and Meaning at Family Gatherings," by Terese Allen, published in our Summer 2012 issue.
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