I've now made ice cream twice from scratch, and though I'm not one to brag, I think it's the best ice cream I've ever eaten. I'm not sure if it's the quality of the Straus organic cream I''m using, the fact that we're eating it so soon after it was made, or simply that it's homemade, but I don't even like strawberry ice cream and I snuck a few bites of this before breakfast. It's just got that tongue-coating creaminess that makes ice cream addictive. I feel like if I could just have one more bite, then I would be satisfied. Instead, I find myself wanting, well, one more bite.
Next up? I want to replicate the roasted banana ice cream I peed in my pants over at Bi-Rite Creamery.
2 cups heavy whipping cream
1 cup whole milk
1/4 cup + 6 tablespoons sugar
1/8 tsp + 1 large pinch kosher salt
1 heaping pint fresh strawberries, hulled and quartered
1/2 tsp fresh squeezed lemon juice
Put the cream, milk, 1/4 cup sugar and 1/8 tsp salt in a medium heavy saucepan. Cook over medium heat, stirring occasionally, until the liquid is almost simmering. (It will steam and you will see teeny weeny bubbles forming.) Cool over an ice bath until room temperature, then refrigerate for 4 hours or up to overnight.
Meanwhile, put the strawberries, remaining 6 tablespoons sugar, the lemon juice and the large pinch of salt in a medium heavy saucepan. Cook over medium heat, stirring frequently, until the strawberries reach a jamlike consistency, about 20-25 minutes. Let cool to room temperature and refrigerate for 1 hour until cold.
Stir the cooked strawberries into the custard. Churn in an ice cream maker according to manufacturer's instructions. Freeze until scoopable, about 4 hours.