Monday, March 28, 2011
Thursday, March 3, 2011
Strawberry Lemonade Ice Cream
Strawberry Lemonade Ice Cream
The first batches of California strawberry are hitting our market now . Just looking at them reminds me of the warmer season to come and all the fun that will arrive with Spring and Summer. I know the rest of the nation is still pretty cold with rain and snow but even if you can find frozen strawberries give this recipe a try.
Ingredients:
1 cup of strawberry puree
1/4 cup of lemon juice (maybe more to taste and liking)
Zest of 1 lemon
2/3 cup of sugar
2 cups of heavy cream
1 cup of whole milk
pinch of salt
4 egg yolks
In a medium sauce pan combine 1 cup of heavy cream with milk, sugar, salt, lemon juice and strawberry puree. Bring the mixture to a simmer over medium high heat. Temper the egg yolks with the warm milk and cream. Pour the tempered egg yolks back into the sauce pan and heat up to 170 degrees. Pour the ice cream base into a freezer heat safe container and place into an ice bath. Combine the rest of the cream, salt and lemon zest. Let the ice cream base cool in the ice bath for 1 hour and then refrigerate for at least 4 hours. Follow your ice cream make directions and then store you ice cream in the freezer for at least 4 hours for it harden and let the flavors mature.
Scoop and enjoy!
Bao
The first batches of California strawberry are hitting our market now . Just looking at them reminds me of the warmer season to come and all the fun that will arrive with Spring and Summer. I know the rest of the nation is still pretty cold with rain and snow but even if you can find frozen strawberries give this recipe a try.
Ingredients:
1 cup of strawberry puree
1/4 cup of lemon juice (maybe more to taste and liking)
Zest of 1 lemon
2/3 cup of sugar
2 cups of heavy cream
1 cup of whole milk
pinch of salt
4 egg yolks
In a medium sauce pan combine 1 cup of heavy cream with milk, sugar, salt, lemon juice and strawberry puree. Bring the mixture to a simmer over medium high heat. Temper the egg yolks with the warm milk and cream. Pour the tempered egg yolks back into the sauce pan and heat up to 170 degrees. Pour the ice cream base into a freezer heat safe container and place into an ice bath. Combine the rest of the cream, salt and lemon zest. Let the ice cream base cool in the ice bath for 1 hour and then refrigerate for at least 4 hours. Follow your ice cream make directions and then store you ice cream in the freezer for at least 4 hours for it harden and let the flavors mature.
Scoop and enjoy!
Bao
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