Fresh Strawberry Ice Cream
Pour strawberries into a deep non-reactive sauté pan and bring to a simmer over medium heat. Reduce heat to maintain a gentle simmer, watching carefully to avoid burning on the bottom.
Cook, stirring occasionally, until juices are
thick and large bubbles form -- it should be dark red and look like
jam. Transfer jam to a heatproof bowl and allow to cool. While
strawberries cook, prepare ice cream base.
Return custard to saucepan and cook over low heat, stirring constantly with a wooden spoon, until custard coats the back of the spoon (about 170°F.).
Immediately strain custard and cream and chill (on ice to speed things along). When custard and strawberries are cool, whisk together until uniform.
Taste ice cream and add more salt and/or lemon juice (up to 2 tablespoons, depending on sweetness of berries) to taste.
Freeze according to ice cream maker manufacturer's instructions.
Ice Cream Recipe Provided By
Razzle Dazzle Recipes