I've never been a huge strawberry ice cream person. I usually go for mint chocolate chip or Oreo or something with chocolate in it before this, but wow, it make a huge difference to make it yourself with in-season strawberries. Did anyone else see this ice cream base recipe in the Times? I couldn't wait to try it. The strawberry ice cream is fresh and tart and delicious, and Jamie remarked on how fruity it was. Try it before they're gone!!
2 cups heavy cream
2/3 cup sugar, plus 3 tbsp
1/8 tsp salt plus a pinch
6 large egg yolks
1 lb strawberries, hulls removed
1/2 tsp balsamic vinegar
Directions:
Heat the cream, sugar, and salt in a sauce pan until the sugar is dissolved. Turn off the heat.
Whisk the egg yolks in a bowl. Slowly add 1/3 of the cream mixture into the egg yolks, whisking constantly. Pour it all back into the sauce pan, whisking, and heat on medium low, stirring regularly, until it thickens enough to coat the back of a spoon. (Careful not to cook it into scrambled eggs!)
Pour it through a strainer into a bowl. Puree the strawberries with 3 tbsp sugar, a pinch of salt, and the balsamic. Pour it into the custard and cover with Saran wrap, put in the fridge, and chill for 4 hours or overnight.
Put it into an ice cream maker for about half an hour and then put it in the freezer to firm up.
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