Saturday, June 19, 2010
Fresh strawberry ice cream
3 cups thinly sliced strawberries
About 1 cup sugar, divided
1 cup milk
1/2 cup light corn syrup
1 cup heavy cream
1/2 tsp lemon juice
1/2 tsp vanilla
Toss sliced berries with enough sugar to sweeten, about 1/2 cup.
Whirl in blender with milk until smooth, set aside.
In large bowl of mixer, beat eggs, remaining sugar, and salt until thick and light colored.
Beat in berry mixture, corn syrup, cream, lemon juice, and vanilla until blended.
Freeze until almost firm. Beat until smooth. Freeze again, then beat again.
Turn into chilled 9 x 9 inch baking pan or 9 x 5 x 3 inch loaf pan. Freeze until firm, then cover airtight.
Garnish each serving with a strawberry. Makes about 1 - 1/2 quarts, or 8 servings.
Note: Reduce sugar to 3/4 cup if strawberries are very sweet.
Yes, I used an ice cream maker. My modified procedure:
Once all ingredients have been blended, pour into ice cream maker, per manufacturer's instructions. After ice cream has been mix-frozen for the suggested amount of time (~20 minutes, in my case), scoop into smaller containers for freezing. Made ~2 pints.
This is definitely the best ice cream I've made at home.