More Ice Cream!

After my success with the mint ice cream, I wanted to try some other flavor. That other flavor was dictated by the fact that I have a strawberry patch in my yard which yields a reasonable amount of berries for a new patch, but not enough at once to make a pie or a batch of jam. But the ice cream recipe I found only required a pint and a half, which was perfect!

STRAWBERRY ICE CREAM

* 6 Tbls flour
* 3 cups sugar (divided into 2 cups and 1 cup)
* 1 tsp salt
* 4 cups whole milk
* 6 eggs
* 1 1/2 pints (3 cups) fresh strawberries
* 2 Tbls fresh lemon juice
* 4 cups heavy cream
* 2 Tbls vanilla extract
* Crushed Ice
* Rock salt

If you wish, you can substitute whole milk, half and half, or even low-fat condensed milk for the cream. These will lower the calories, but affect the texture. My philosophy: eat less of something really good instead of getting used to crummy food. People getting used to crummy food is what's allowed Fast Food to rise to power.

In a large, heavy saucepan, combine the flour, 2 cups of the sugar, and salt. Use a wire whisk to blend well. Stir in milk and eggs, beat with the whisk until well blended. Cook over medium-low heat, stirring constantly, until the custard becomes thick and coats the back of a metal spoon well. Should take about 8-10 minutes. Using a candy thermometer or an instant-read thermometer, the temperature should read between 165 to 180 degrees. DO NOT ALLOW TO BOIL, as this will cause the custard to curdle and change the texture.

Remove from heat. Place the pot immediately in a large bowl filled with ice and ice water, and stir for several minutes to rapidly cool the custard. This ages the custard and gives the final product better whipping qualities and a smoother finish. After the custard is cooled, cover with plastic wrap and refrigerate for 2-24 hours. The longer, the better.

One hour before you intend to churn your ice cream, put the berries in a bowl and crush with the lemon juice and the remaining 1 cup of sugar. Allow to stand for 1 hour.

Remove custard from refrigerator. Add the cream, vanilla, and the sugared berries. Proceed with the churning and freezing according to the directions on your ice cream maker. Eat. Be very glad this makes about 3 times as much as the mint ice cream recipe. Still whine that there's not enough.

I did actually make this already, and it's very, very good. I'm not even a big fan of strawberry ice cream, but this is smooth and tastes like actual strawberries instead of some food scientist's idea of strawberry. Plus I know there are no preservatives or artificial colors or flavors in it. Too bad my 4 year old has also rejected this one. Next I think I'll try plain old vanilla and smush up some Oreos in it; that ought to do the trick!