Food Blog:
Cook In.
Eat Out.
Miss Tenacity.
New Mexico.
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Friday, June 25
Strawberry Ice Cream
Here's mine - I think it still needs some tweaking.
1/2 cup cream
1 1/2 cups milk
2 eggs
1/2 cup sugar
1 pint strawberries
juice of 1 lime
basalmic
Slice the strawberries and toss with 1/4 cup sugar and the lime juice. Toss/stir every 30 minutes for about 2 hours.
Meanwhile, make custard with the milk, cream, sugar, and eggs. Chill when done.
Stir in the syrup from the strawberry mush, and as many of the strawberries as you want at this point. The more you hold in reserve, the chunkier the ice cream will be later.
Process with your ice cream maker, adding the rest of the strawberries and a splash of balsamic as you are transferring it to another container to harden.
The main flaw? Too crystallized. I think the milk to cream ratio was far too high, and the water in the milk froze in an icy way rather than a creamy way. I'll do better next time, I promise.
Time posted: 08:18 [permalink]
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CONTACT ME: tenacity -at- gmail.com
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