Glace a la Fraise
Posted by Nerdyy
It's summer aka ICE CREAM TIME!
Today's edition covers the recipe for the yummiest home made ice cream ever.
2 cups heavy cream
1 cup milk
5 egg yolks
2 cups fresh strawberries
1/2 cup sugar
1 tbsp vanilla extract
1 ice cream maker (Necessary)
Mix cream and milk and sugar and bring to almost a boil over heat (about 185F). Turn off the heat, beat the five egg yolks. Transfer the heated milk and cream one spoon at a time to temper the egg yolks, to make sure you don't end up with scrambled eggs. Keep stirring the egg and warm milk mix. When the eggs and milk+cream are almost the same temp, pour the egg and cream mix back into the rest of the milk and cream. Keep stirring, add vanilla extract. Take off heat at approximately 200F. One good indicator is when the mixture thickens to coat the back of a spoon.
Pour the milk cream egg mix into a bowl and place bowl into an ice bath. Grind the strawberries into a coarse smoothie consistency, when the milk cream mix has cooled, add and mix the pureed strawberries to the milk cream mix, gently folding it in so it becomes a pinkish mix. Keep in fridge for about 3 hours to chill.
The ice cream maker has to be appropriately chilled, check the directions. Mine needs to be kept in the freezer for the bowl to freeze. Once ready pour the chilled mix into the ice cream maker and turn on according to directions.
Today's edition covers the recipe for the yummiest home made ice cream ever.
2 cups heavy cream
1 cup milk
5 egg yolks
2 cups fresh strawberries
1/2 cup sugar
1 tbsp vanilla extract
1 ice cream maker (Necessary)
Mix cream and milk and sugar and bring to almost a boil over heat (about 185F). Turn off the heat, beat the five egg yolks. Transfer the heated milk and cream one spoon at a time to temper the egg yolks, to make sure you don't end up with scrambled eggs. Keep stirring the egg and warm milk mix. When the eggs and milk+cream are almost the same temp, pour the egg and cream mix back into the rest of the milk and cream. Keep stirring, add vanilla extract. Take off heat at approximately 200F. One good indicator is when the mixture thickens to coat the back of a spoon.
Pour the milk cream egg mix into a bowl and place bowl into an ice bath. Grind the strawberries into a coarse smoothie consistency, when the milk cream mix has cooled, add and mix the pureed strawberries to the milk cream mix, gently folding it in so it becomes a pinkish mix. Keep in fridge for about 3 hours to chill.
The ice cream maker has to be appropriately chilled, check the directions. Mine needs to be kept in the freezer for the bowl to freeze. Once ready pour the chilled mix into the ice cream maker and turn on according to directions.
 |
| Churnin" |
The ice cream maker basically churns the mix to add air into the mixture, while at the same time the sides of the liquid freeze and the paddle collects the frozen bits so slowly the mix freezes and becomes fluffy. About 20-30 mins. Gently scoop out the ice cream into a tupperware or other freezer safe bowl, and cover tightly.
Looks yummy the next day! Its not going to be exactly the store bought stuff or the artisinal stuff, but it is homemade and tastes great!
OK that's it from this weekend in Chez Nerdyy or Casa Nerdyy, however you wish to call it!
0 footnotes: