Recently I bought a Cuisinart Classic Frozen Yogurt, Ice Cream, and Sorbert Maker and have been anxious to use it. I couldn’t think of a better ingredient to make ice cream with than the freshly picked strawberries from the Underwood Family Farm. I modified this recipe from AllRecipes.com and a delicious, sweet, tart, refreshing ice cream was the product.
1 quart fresh strawberries, hulled-plus a handfull of raspberries
1 1/2 cups light cream (half and half), divided
3/4 cup white sugar
3 egg yolks
3 tablespoons light corn syrup
1. Place the berries into the container of a blender or food processor, and puree until smooth. Pour into a large bowl, and set aside.
2. Heat 1 1/4 cups of the cream in a saucepan over medium heat until it begins to bubble at the edge of the pan. In a large bowl, whisk together the sugar, egg yolks, remaining 1/4 cup cream, and corn syrup. Gradually pour the hot cream into the egg yolk mixture, whisking constantly. Return the mixture to the saucepan, and heat until the mixture is thick enough to coat the back of a metal spoon, about 5 minutes. DO NOT allow the mixture to boil. Strain custard into the berry puree through a sieve (I used a colander since I don’t own a sieve), mix, and refrigerate until chilled. (I chilled the mixture overnight.)
3. Fill an ice cream maker with the mixture, and freeze according to the Cuisinart’s instructions.
Next time I make this recipe am going to to using only a 1/2 cup of sugar and see how it turns out! Have a good strawberry ice cream recipe? Post it in the comments below!