2000s Recipes + Menus
Fresh Strawberry Ice Cream
Makes about5 cups
- Active time:40 min
- Start to finish:4 hr
Don’t let the unexciting name of the recipe fool you—this ice cream is unusually good.
June 2001
- 1 3/4 cups heavy cream
- 3 (3- by 1-inch) strips fresh lemon zest
- 1/8 teaspoon salt
- 2 large eggs
- 3/4 cup sugar
- 1 lb strawberries (3 cups), trimmed and quartered
- 1 tablespoon fresh lemon juice
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Special Equipment:
an ice-cream maker and an instant-read thermometer
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Combine cream, zest, and salt in a heavy saucepan and bring just to a boil. Remove from heat and discard zest.
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Whisk eggs with 1/2 cup sugar in a bowl, then add hot cream in a slow stream, whisking. Pour back into saucepan and cook over moderately low heat, stirring constantly, until slightly thickened and an instant-read thermometer registers 170°F (do not let boil).
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Immediately pour custard through a fine sieve into a metal bowl, then cool to room temperature, stirring occasionally. Chill, covered, at least until cold, about 2 hours, and up to 1 day.
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While custard is chilling, purée strawberries with remaining 1/4 cup sugar and lemon juice in a blender until smooth, then force through fine sieve (to remove seeds) into chilled custard. Stir purée into custard.
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Freeze in ice-cream maker, then transfer to an airtight container and put in freezer to harden.
Cooks’ notes:
- To cool custard quickly after straining, set bowl in a larger bowl of ice and cold water and stir until chilled.
- Ice cream keeps 1 week.
- Keywords
- summer,
- strawberry,
- ice cream,
- dessert
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