Fresh Strawberry Ice Cream |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 5 |
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Don't let the unexciting name of the recipe fool youthis ice cream is unusually good. Active time: 40 min Start to finish: 4 hr Ingredients:
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 |
Directions:
1. Combine cream, zest, and salt in a heavy saucepan and bring just to a boil. Remove from heat and discard zest.
2. 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).
3. Immediately pour custard through a fine sieve into a metal bowl, then cool to room temperature, stirring occasionally. Chill, overed, at least until cold, about 2 hours, and up to 1 day.
4. 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.
5. Freeze in ice-cream maker, then transfer to an airtight container and put in freezer to harden.
6. 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.
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