Tuesday, April 28, 2009

A Sweet Indulgence ~

In Wisconsin, June means strawberries!

With all of the beautiful strawberries on sale at the grocers lately, I knew I wanted to try making strawberry ice cream in preparation for the warmer days ahead and al fresco dinners on the patio. I was torn between two recipes so I combined them both and some of the comments in the reviews to bring you this very adapted and extremely delicious.

Here it is churning in the ice cream maker:

The cute red tulips bowls were a gift from my friend, Carol, at There's Always Thyme to Cook!

It was also delicious with a few shavings of Scharffen Berger dark chocolate:

And sometimes you just need more than one scoop!

Strawberry Ice Cream

~adapted from Saveur and Epicurious

Printable Recipe

Be prepared to spend 15 minutes standing over your stove constantly stirring the custard. Have a book or magazine handy!

Serves 6-8

1-1/2 cups whole milk
2 eggs
2 egg yolks
¾ cup plus 1/3 cup superfine sugar
1-1/4 cups heavy cream
1 lb or more fresh strawberries, hulled and thinly sliced
1 teaspoon balsamic vinegar
1/8 teaspoon salt
Juice of ½ lemon
1 teaspoon Grand Marnier Liqueur
1 tablespoon vodka

Combine the strawberries, 1/3 cup sugar, salt, balsamic vinegar and lemon juice in a mixing bowl. Cover and refrigerate for 2 hours.

Place milk in the top of a double boiler and bring just to a simmer over gently boiling water over medium heat being very careful not to scald the milk. This is why a double boiler works best.

Meanwhile, whisk together the eggs, egg yolks and ¾ cup sugar in a mixing bowl. Lightly whisk ¼ cup of the hot milk into the egg mixture while whisking constantly. Then, pour the egg mixture into the hot milk in the double boiler in a stream, whisking constantly. Cook the mixture while continuing to stir constantly with a wooden spoon, until the mixture is thick enough to coat the back of a spoon. This will take about 15 minutes.

Transfer the egg/milk mixture to a mixing bowl, stir in the heavy cream and refrigerate until cold.

Mash the strawberries gently with a potato masher or use a pastry cutter. Reserve about ½ cup. Add the strawberries to the cream base. Add one tablespoon of vodka and the teaspoon of Grand Marnier Liqueur.

Pour the mixture into an ice cream maker and process according to manufacturer’s directions. If your ice cream maker bowl is sufficiently frozen, this should take about 20-25 minutes.

Remove the now-frozen mixture and transfer to a plastic container. Layer the ½ cup reserved mashed strawberries in the center.

Freeze for at least 2 hours and serve.

The ice cream will last in the freezer for one week.


  1. The ice cream looks delicious. I would eat salads for every meal if I could end the night with this!!

  2. Now, I know why I don't have the cusinart ice cream maker...we'd be making this one all the time. Jeff's favorite is strawberry.

  3. YUMMY! ... What a vibrant post ... I love the little red tulip bowls that Carol gave you. They're a perfect size for a small treat. Each picture is lovely ... If I had to choose a favorite, it would be the one with chocolate shavings.

  4. Oh that looks so good..is ice cream an antonym for salad? :) Wonderful pics too..
    Don't forget about that red event I emailed you about for Fri..

  5. Susan, this took my breath away! I haven't had any dessert this week and I am lusting for some strawberry ice cream now :-) I love the little red tulip bowls that Carol gave you. Beautiful post!

  6. Susan, oh, I can always count on you for great ice cream recipes. This one sounds wonderful! Pretty too!

  7. I just made strawberry ice cream myself. But yours looks a lot nicer. Thanks for sharing!


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