CookEat Recipe
Strawberry Ice-Cream Coupes
Fresh strawberries scented with kirsch, maraschino and rum, topped with vanilla custard ice cream.
Method
Steps
Step 1
Prepare the full vanilla ice-cream batch by mixing the six pasteurized egg yolks with eight ounces icing sugar for five minutes. Bring the one pint cream, one pint milk and one vanilla pod to a boil in a separate pan.
Step 2
Gradually stir the hot dairy into the yolks. Stir over gentle heat for about five minutes without boiling, until the custard reaches 74°C. Remove the vanilla pod and strain into a clean shallow food-safe container.
Step 3
Cool promptly over an ice bath and refrigerate at 40°F or colder within two hours. Chill thoroughly, then churn according to the freezer instructions, using about thirty minutes as a guide until firm. Keep any ice and rock salt outside the sealed food container. Measure one actual pint finished ice cream for the coupes and keep it frozen, covering and freezing the unused ice cream separately.
Step 4
Remove the stems from the one pint fresh ripe red strawberries, wash and drain thoroughly. Put them in a bowl with the separate two ounces fine granulated sugar, one tablespoon each kirsch, maraschino liqueur and rum, and half a teaspoon food-grade vanilla essence. Turn gently and keep covered in the refrigerator at 40°F or colder until assembly.
Step 5
Divide the strawberries and all their flavoured liquid evenly among six coupes or champagne glasses large enough for the dessert. Divide the reserved one actual pint vanilla ice cream among the same glasses, smooth the tops into domes and serve promptly.
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