Spring is in full swing, and summer is just around the corner. And that means one of my favorite fruits are coming into season: the strawberry. I love the crisp and sweet, with just a little tang, bite they have. Even the light crunch of the seeds that inevitably end up stuck between the teeth I find endearing as well. Yes, there is nothing quite like a fresh strawberry. Since these berries don’t keep very long (they go from ripe to rotten pretty quick), I like to make batches (and batches) of strawberry ice cream (and sorbet) throughout the season to prolong their life, and my indulgences, in the kitchen.
Equipment needed: Ice Cream Maker, Blender
1 pound (2 pints) strawberries
1/2 cup milk
1/2 cup sugar
2 eggs, beaten
2 tablespoons light corn syrup
pinch of salt
1 cup heavy cream
1 teaspoon vanilla extract
1. Hull and slice the strawberries, then purée in a blender or food processor until smooth to make 1 1/2 cups of puree. Set aside.
2. In a small saucepan, whisk together the milk, sugar, eggs, corn syrup, and salt. Cook over low heat, stirring constantly, until mixture has thickened, enough to coat the back of a spoon, about 5-7 minutes.
3. Pass the egg mixture through a fine mesh strainer into a large bowl. Stir in the strawberry purée, heavy cream and vanilla extract.
4. Cover and refrigerate mixture until chilled, then freeze in an ice-cream maker according to the manufacturer’s directions.
5. Wasn’t that easy? No go eat!
* For the freshest flavor, use the ripest berries possible.
* Frozen berries work too, just thaw and drain any excess liquid before puréeing.
* The addition of corn syrup helps to keep the strawberries from crystallizing.