August 2011 Archives
Fresh Strawberry Ice Cream
adapted from Jeni's Splendid Ice Cream, Saveur Aug/Sept 2011
2 C milk, divided
4 t cornstarch
1 1/4 C heavy cream
2/3 C sugar
2 T light corn syrup
1/4 t kosher salt
3 t sour cream
fresh strawberries, pureed to make 1/2 C puree
In a small bowl combine 1/4 C milk and the cornstarch. Stir until smooth and set aside.
In a sauce pan stir together the remaining 1 3/4 C milk, cream, sugar, corn syrup and salt. Bring the mixture to a boil and cook, stirring, for 4 minutes. Remove pan from heat and stir in the milk and corn starch mixture. Return pan to the heat and return to a boil. Cook mixture, stirring constantly, for 2 minutes until thickened.
Spoon sour cream into a bowl and slowly whisk in the hot milk mixture until smooth. Chill mixture until cold.
Stir in strawberry puree and pour into an ice cream maker. Freeze until set.
printable recipe - strawberryicecream.pdf
- - marcella