Hey guys, sorry it's been a while since I've updated. I've been so busy the last few months. Waiting to hear back from grad school (with disappointing results I must say), finishing the semester, looking for a job in the restaurant business and training for a 5K run! So lots have been on my plate but I will hopefully have more time to blog.
It must be a sign, not getting into grad school that pushed me another step closer to fulfilling my dream of becoming a pastry chef. I have been in search of an apprenticeship and seems to have found one but I will post more on that later when I officially get it! And as to the 5K, I started training for it the beginning of summer and finished 2 days ago in the SF Marathon at 34 minutes in my first ever 5K race! It's definitely addicting for those who has never ran in a race..or hardly ever run. Between making all these treats and constantly eating, I need to run and stay in shape.
So, back to the main post...summer comes and goes a little more quickly than we all hope. Especially for those of us living in the Bay Area where the heat rarely settles for longer than 3 days at a time, it's hard to imagine it being summer when it's gloomy and 60 degrees outside. Nonetheless, I have been making ice cream. I have been trying out a recipe that I like for strawberry ice cream and I daresay that I am pretty darn close to a really good one.
I know it's pretty close to the end of strawberry season but, I still can't get enough. Last week, I bought half a flat for $6 at farmers market so I've been trying to figure out what to do with all those strawberries. Atlas, my friend has graciously lent me her ice cream maker so I have been making a whole lot of strawberry ice cream. YUM!
Speak no more. Here's the recipe I've been using:
Inspired by David Lebovitz's vanilla ice cream recipe
Strawberry Mix-in
2 Pint's fresh strawberries, hulled and quartered
1 cup granulated sugar
Cook the strawberries and sugar in a medium sauce pan until it has thickened on low heat to make sure it doesn't bubble over. Once cooked, strain the strawberries from it's juice and separate into two bowls and let cool completely.
Ice cream base
1 cup whole milk
A pinch of salt
1/4 cup granulated sugar
5 egg yolks
1/2 cup whole milk + 1 1/2 cup cream*
Heat the milk, salt, and sugar in a saucepan for about 10 minutes until the milk is hot.
Set up an ice bath by placing a 2-quart bowl in a larger bowl partially filled with ice and water.
In another bowl, stir together the egg yolks. Gradually pour the milk into the yolks to temper, whisking constantly as you pour. Scrape the warmed yolks and milk back into the saucepan. Do not pour the hot milk into the eggs at once! It'll curdle and you'll end up with scrambled eggs.
Next, return the saucepan with the custard to the stove and heat over low fire stirring constantly and scraping the bottom with a heat-resistant spatula, until the custard thickens enough to coat the spatula. Strain the custard into the heavy cream. Stir over the ice until cool, then refrigerate to chill thoroughly.
Lastly, freeze the custard in your ice cream maker according to the manufacturer's instructions. Halfway through, mix in the strawberry juice. When your ice cream is done, mix in the cooked strawberries, spoon into a container and allow to freeze for a few hours. Soften it a bit before serving with your favorite toppings!
*I found that half and half is a little too watery and becomes icy when frozen but if you don't mind the fat, go ahead and use 2 cup cream.
