Guest Post by Dan Schumacher: Sweet, Tart Strawberry Ice Cream
By Dan ~ July 29th, 2010. Filed under: Food, Guest Posts, food writing, recipes.
Strawberry Ice Cream Prep. Photo by Caleb Chancey / calebchanceyphotography.com
Strawberry Ice Cream: Straining. Photo by Caleb Chancey / calebchanceyphotography.com
Strawberry Ice Cream: Cooking Custard. Photo by Caleb Chancey / calebchanceyphotography.com
Strawberry Ice Cream: Spinning. Photo by Caleb Chancey / calebchanceyphotography.com
when cooking a custard for ice cream. The FDA recommends cooking eggs to a temperature of 160 degrees, so instead of waiting for the eggs to ‘coat the back of your wooden spoon,’ I just wait until the thermometer tells me they’re done. If you like an eggier flavor, let the custard cook until it gets closer to 175 degrees, but you will need to be extra vigilant to make sure they don’t begin curdling (because who wants scrambled eggs in their ice cream?).
Strawberry Ice Cream: Frozen! Photo by Caleb Chancey / calebchanceyphotography.com
. It’s one of the less expensive makers, is easy to use, and cranks out 1 1/2 quarts of frozen wonder in about 20 minutes. For those who don’t have an ice cream maker, do not despair–ice cream maverick David Lebovitz, author of The Perfect Scoop
and more recently Ready for Dessert
posted a no-machine solution on his blog.
Strawberry Ice Cream: Ready to Eat. Photo by Caleb Chancey / calebchanceyphotography.com
Strawberry Buttermilk Ice Cream
1 cups heavy whipping cream
4 large egg yolks
3/4 cups sugar
1 cups buttermilk
1/2 cup crème fraîche (or sour cream)
1/8 teaspoon salt
1 lb strawberries, trimmed and quartered (1 1/2 cups puree)
1 1/2 tablespoons fresh lemon juice
Bring cream to simmer in heavy medium saucepan. Whisk egg yolks and sugar in medium bowl to blend. Gradually whisk hot cream into yolk mixture. Return mixture to saucepan and stir constantly over medium-low heat until custard is thick enough to coat back of spoon (160 to 175 degrees), about 3 minutes (do not boil). Pour custard through fine strainer into clean bowl.
Add buttermilk, crème fraîche, and salt. Chill custard in an ice bath until cold.
Purée strawberries in a blender until smooth, then force through fine sieve (to remove seeds) and add lemon juice. Stir purée into custard.
Spin custard in ice cream maker according to manufacturer’s instructions. Transfer ice cream to containers; cover and freeze until firm, at least 4 hours.
Dan Schumacher is a freelance writer, editor, and recipe tester based in Birmingham, Alabama. He edited with Kim at Cottage Living and previously worked with Food Arts and Gourmet Magazine. For more of his writing, head over to aisle-9.net or Good Taste. Caleb Chancey, whose photography was featured in this post, is a Birmingham, Alabama-based photographer. A few more shots from this story are on Flickr and please look to calebchanceyphotography.com for more of Caleb’s work.
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July 30th, 2010 at 9:03 am
Wow! Perfect dish for the hot weather!
July 30th, 2010 at 11:23 am
Hi Dan! Nice post! Buttermilk is a highly underused ingredient. Have you ever tried the powdered version when you don’t have fresh on hand? I’ve been wondering how much of a compromise it is…
July 31st, 2010 at 7:27 pm
Atlee grew up on homemade ice cream…he remembers his “custard” ice cream fondly…he would love this! Yum!
August 6th, 2010 at 11:19 am
thank you for the post! i have a cuisinart ice cream maker still in the box…i can’t wait to open it up and try your recipe!