A potential hazard of my Nesting Project blog is that sometimes I carry things over from the weekend to the weekdays. Today I couldn't stop thinking of the Strawberry Ice Cream I made last night. It was great. In fact I'm not sure why the recipe didn't call it Gelato...
It was that good...
Anyways the funny thing is that this ice cream is for a post on Valentine's dessert ideas for later in the week...
But all I could think about today is this ice cream. So I felt that it needed a little feature of its own.
I don't care if its winter or its cold....And neither will you when you taste it...
Fresh Strawberry Ice Cream (from my Epicurious Iphone App)
Yield: Makes about 5 cups
Active time: 40 min Start to finish: 4 hr
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
Special equipment: an ice-cream maker and an instant-read thermometer
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.
Combine cream, zest, and salt in a heavy saucepan and bring just to a boil. Remove from heat and discard zest.
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).
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.
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.
Freeze in ice-cream maker, then transfer to an airtight container and put in freezer to harden.