I asked for her input as to the variety of said ice cream and she proposed that we initiate a project in which not just one, but two varieties of ice cream were the end goal. I asked her to clarify for me her intentions in this production, to which, she replied, "While grocery shopping with you yesterday, I made the acute observation that you purchased some fresh strawberries. Upon returning home, I also came to realize that you have a jar of Madagascar vanilla bean pods in the pantry. I propose that we use these items to conjure up a unique ice cream recipe in which both are equally represented for the intended satisfaction of as many members of this family as possible."
No really, she said that. But when she said it, it sounded more like this:
"I like strawberry, cause that's what Dora eats. And Julia loves vanilla, so we should make that for her!"
Well, anyway, we made two kinds of ice cream. We started with a really good vanilla bean ice cream recipe and then added a strawberry element to turn the vanilla ice cream into strawberry ice cream. It worked beautifully.
We started by finely chopping some fresh strawberries. These need to be pretty small, maybe M&M sized or smaller. When they're frozen, they can be pretty solid and biting into a large strawberry chunk can be a little upsetting. And ice cream should be a pleasant experience. So chop them finely, please.
Add some sugar, stir it up, and set it to the side to macerate for a bit while you prepare the rest of the ingredients.
*After about an hour of macerating, the strawberries should be transferred to the fridge to chill. Adding warm strawberries to cold ice cream will just melt the ice cream, not cool the strawberries.
Now for the tricky part. Have you ever tempered an egg? Its a bit of a daunting process if you want to ensure the best results. In this case, we're only using the egg yolks, which makes this a little easier.
In a small bowl, whisk together two egg yolks.
*DO NOT TAKE THE TEMPERING OF THE EGG LIGHTLY. If properly done, the results will be a very rich, very smooth ice cream that will make you moan. If the egg is treated carelessly, it can easily ruin the custard and you'll end up with scrambled egg ice cream. Not pleasant.
So now that we've dealt with the whole egg ordeal, we need to cool the cream. You can transfer the cream to a bowl and place it in the fridge for a few hours to make sure its gets really cold. Sometimes I double bowl it, placing the bowl of cream into a larger bowl of ice. This helps things move along quickly.
This is my ice cream machine.
My machine's instructions say to let this mix for 25-30 minutes. When it was done, it transferred half of the ice cream to a plastic container.
But, no worries.
I still have the strawberries and the other half of the ice cream to deal with.
So after you remove half of the vanilla and place it in the freezer, grab your strawberries from the fridge. Pour the whole bowl, juices and all, right into the freezer bowl (or whatever you have) with the rest of the vanilla. Let this mix for another five minutes or so.
When its been well mixed, transfer the strawberry ice cream to another plastic container.
Don't forget to lick the utensil.
Chill for 2 hours and serve.
You can have two scoops of vanilla, or two scoops of strawberry, or one scoop of each, or two scoops of each. Or maybe you're in a diet so you can get your beach body ready for the summer... and if you are...
Vanilla Bean Ice Cream Recipe
2 c. heavy whipping cream
1 c. sugar
2 c. whole milk
1 vanilla bean, sliced and scraped
1/8 tsp. salt
2 egg yolks
for strawberry variation
1 c. finely chopped fresh strawberries
1 c. sugar
Over medium-low heat, combine cream, sugar, milk, vanilla, and salt. Stirring constantly, heat until sugar is dissolved completely and vanilla seeds are separated. Temper in egg yolks and chill the mixture until very cold. Transfer to ice cream maker and follow instructions for freezing.
If making strawberry ice cream: Add chilled strawberries and macerated juices to the ice cream maker during the last five minutes of freezing.