CookEat Recipe
Strawberry Ice Cream
Vanilla custard ice cream with strained preserved strawberries.
Method
Steps
Step 1
Measure 240 mL preserved whole strawberries in sugar syrup, including their syrup. Press through a sieve and reserve the purée.
Step 2
Mix six pasteurized egg yolks with 227 g powdered sugar for five minutes.
Step 3
Bring 473 mL cream, 473 mL milk and one vanilla bean to a boil in a separate saucepan.
Step 4
Gradually stir the hot dairy into the yolk mixture.
Step 5
Stir over gentle heat for about five minutes without boiling, until the custard reaches 74 °C.
Step 6
Remove from the heat, stir in all the strawberry purée and mix well.
Step 7
Cool promptly to 4 °C or colder, remove the vanilla bean and strain into the ice-cream maker.
Step 8
Churn for about thirty minutes, until firm.
Step 9
If using an ice and rock-salt bath, keep it outside the sealed ice-cream container.
Step 10
Keep frozen until serving.
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