There are times when you have to make something out of season at the request of the client. I always try to propose a more seasonal offering, but the customer is always right. This week, I am making strawberry ice cream just a few weeks too early. Personally, I prefer the pure taste of pure fruit sorbet, but if an ice cream is smooth and creamy – who can resist?
- 1 quart half and half
- 1 cup sugar
- 3 cups strawberries
Combine ingredients in a pot and heat to dissolve sugar. Let steep for several minutes then blend until smooth. Strain and chill. Spin in ice cream machine according to manufacturer reccomendations. For even faster results, use liquid nitrogen.
- 1 quart heavy cream
- 6 egg yolks
- 1 1/4 cups sugar
- 2 cups strawberry puree
Heat the cream gently to just under scalding. Whip the yolks with the sugar until fluffy and voluminous. Once the cream is hot, slowly whisk it into the egg mixture. Go slowly so as to avoid scrambling the eggs. Let sit for about three minutes ensure everything is dissolved. Blend in the puree until smooth. Strain, chill, and spin.
- 3 pounds fresh strawberries preferably without greens
- 1 vanilla bean pod scrapings
- 1/4 cup buckwheat honey any will do though
- 1 cup sugar
- 2 teaspoons salt
Puree the strawberries and pass through a strainer. Blend in the vanilla seeds, sugar, honey, and salt until completely smooth. Strain again, chill, and spin.