i scream, you scream

This ice cream is only as good as the strawberries you use. The more intense their flavor, the more vibrant your ice cream will be. Pick the ripest ones you can find at your market. I tested several recipes until I landed on this one: I like the combination of cream and milk to lighten the custard, and the vanilla bean adds a lovely depth of flavor. The result is a bright and flavorful treat; the unusual flavor of the Balsamic Strawberry Sauce gilds the lily in a good way.



Hull and quarter berries and place in a large bowl. Stir in 1/2 cup of sugar and lemon juice and refrigerate berries for 2 hours.

Add the hot cream mixture to the eggs in a slow stream, whisking. Pour back into the saucepan and cook over medium-low heat, stirring constantly, until slightly thickened and an instant read thermometer reads 170 degrees.

Pour custard through a fine sieve into a metal bowl and then cool to room temperature. Cover and refrigerate for at least 2 hours, or overnight.

Purée the reserved strawberries in a blender. Stir the puree into the chilled custard and immediately pour into bowl of ice cream maker. Churn for 20 to 30 minutes until semi-soft, then transfer to an airtight container and freeze for several hours.

To make the Balsamic Strawberry Sauce, hull and quarter two cups of strawberries and place in a bowl of a mini food processor or blender. Add honey, balsamic vinegar, and a few cracks of fresh black pepper. Let stand for an hour or so to allow flavor to develop; ladle liberally over several scoops of Fresh Strawberry Ice Cream. Scrumptious!

Maldon Caramel Ice Cream

In a dry 10 inch skillet, heat 1 cup sugar over medium heat. Stir with a fork to heat sugar evenly, and when it starts to melt, stop stirring. Cook, swirling the skillet now and then to melt evenly. Watch carefully–the caramel is done when it turns to dark amber. 




Carefully add 1 1/4 cups cream to the melted sugar–watch out, it will spatter–and stir, cooking until the caramel has softened and blended with the cream. 

Pour into a small bowl and stir in Maldon salt and vanilla. Cool to room temperature.

In a small saucepan over medium heat, bring milk, 1 cup cream, and 1/4 cup sugar just to a boil, stirring occasionally.

Beat eggs in a medium bowl and add half of the hot milk mixture in a slow stream, whisking constantly. Pour back into the saucepan and cook over medium heat, stirring constantly. Custard is ready when it thickens and an instant read thermometer reads 170 degrees. Pour through a fine sieve into a large bowl and then stir in cooled caramel.

Chill custard until very cold, at least 3 hours or overnight. Pour into the bowl of an ice cream maker and churn until semi-soft, about 20 to 30 minutes. Transfer into an airtight container and freeze until firm…if you can wait that long.

Fresh Strawberry Ice Cream
Makes 1 Quart:

1 pound ripe strawberries, hulled and quartered
1 1/2 cups sugar, divided
1 tablespoon lemon juice
1 1/2 cups heavy cream
1 1/2 cups milk
1 vanilla bean, split & scraped
4 large egg yolks

Balsamic Strawberry Sauce:

2 cups ripe strawberries, hulled and quartered
1 tablespoon honey
2 tablespoons good quality balsamic vinegar
1 teaspoon freshly cracked black pepper

Maldon Caramel Ice Cream:
Makes 1 Quart:

1 1/4 cups sugar, divided
2 1/4 cups heavy cream, divided
1/2 teaspoon Maldon salt, or sea salt
1/2 teaspoon pure vanilla extract
1 cup milk
3 large eggs

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