Tuesday, June 02, 2009
It all started with a trip with to Beechwood Farms in Marietta to pick strawberries with two of the amazing foodies I happen to work with. I wanted to make fresh strawberry ice cream, but I have struggled with getting to the right texture.
While I researched strawberry balsamic recipes, I came across a little tidbit that said that adding alcohol to ice cream helps it not get as hard. I imagine this has something to do with ice crystals, but I won't pretend to understand it exactly. I was willing to try anything.
I did not find a recipe that was all that inspiring, so I decided instead to adapt one from Alice Waters, since I have been trying to make the recipes from her cookbook, "The Art of Simple Food." The end result was interesting. I probably should have mashed the strawberries finer because the bigger pieces wrapped around the spinning parts of the ice cream maker, but I loved the texture in this ice cream. The balsamic I added (probably a bit too much) added so much depth of flavor, and the alcohol added both depth and did help the hardness issue. However the ice cream didn't make pretty scoops, so I still have more experimenting to do.
Strawberry Balsamic Ice Cream
Adapted from Alice Waters' recipe for Strawberry Ice Cream, and a marvelous idea from an old friend.
In a small bowl whisk briefly, just enough to break up:
3 egg yolks
Measure into a heavy-bottomed pot:
3/4 cup half-and-half
1/2 cup sugar
Set a strainer over a heat-proof bowl. Heat the half-n-half over medium heat, stirring occasionally to dissolve the sugar. When hot, whisk a little of the hot half-and-half into the egg yolks and then whisk the warmed yolks into the hot mixture. Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of the spoon. Do not let it boil. Remove from the heat and quickly strain.
3/4 cup heavy cream
Cover the mixture and chill.
Wash, dry, and hull:
1 1/2 pints strawberries
Mash with a potato masher or puree in a food mill. Stir in:
1/4 cup sugar
1-2 tbsp balsamic vinegar
2 tbsp kirsch
Let the strawberries macerate in their own juices, stirring occasionally until the sugar has melted. Add the berries to the cold cream mixture and flavor with:
A couple drops of vanilla extract
A pinch of salt
Chill thoroughly, and freeze in an ice-cream machine according to the manufacturer's instructions.
Categories: Balsamic, Ice Cream, Strawberry
at 10:57 PM