Strawberry Vanilla Bean Ice Cream

I know strawberries are long over in many places, but in this part of the world they are just coming into their glory. I look forward to fresh strawberries more than any other food; they just speak summer to me. And of all the strawberries in the world, I can say without any bias whatsoever that Prince Edward Island strawberries are the best in the whole wide world. They are sweeter, tastier, truer than any other berry you'll ever eat.


I mean just look at that berry. And that's not even a prime season berry, folks!

I know of few better ways to celebrate the lovely strawberry than with homemade strawberry ice cream. With such gorgeous berries, you really want to showcase their flavour in a simple manner; don't chop them up into something where they're just a background taste, make them the star of the show!

If you've never made ice cream before, please start; it's easy, cheap, and better than anything you'll ever buy. (See my post on Honey Peach Ice Cream for basic tips.) I prefer using a custard base rather than using cornstarch to thicken the base; I just think it gives a creamier, smoother taste. And really, if you're using 1.5 cups of cream in one recipe, are you really worried about the extra calories from egg yolks? Go big or go home, that's what I say!

Make your custard base first, and while it's chilling, cut up your berries. You need to let them sit for a couple of hours so they get all juicy. Stir the accumulated juices into the custard base, pour into the ice cream maker, and churn baby churn. About 5 minutes before it's done, add the chopped berries.


And see? Here's your result. No, it's not bright pink, because it's all real, fresh ingredients. And those black specks? That's real vanilla bean, baby. (Make sure you put the spent bean in a jar with sugar: in a few weeks, voila, you now have vanilla sugar to boot.) I'd tell you that I didn't eat big spoonfuls right out of the machine, but, well, that would turn this blog into a BLOG OF LIES!

So make this ice cream. Would a girl like me lie to a person like you? Nah!

Strawberry Vanilla Bean Ice Cream

1 1/2 cups milk
1 1/2 cups heavy cream
1 whole vanilla bean
2 large eggs
3 large egg yolks
3/4 cup sugar
1 tsp vodka (optional)

1. Combine the milk and cream in a medium saucepan. Split the vanilla bean in half and scrape out the seeds, adding both to the milk-cream mixture. Bring the mixture to a slow boil over medium heat, reduce heat to low, and simmer for 30 minutes, stirring occasionally.

2. Meanwhile, combine eggs, egg yolks, and sugar in a medium bowl. Beat mixture until it is thick, smooth, and pale yellow in colour.

3. Next, prep your strawberries. Thinly slice 2 cups of fresh berries and combine with 1/3 cup of sugar and 3 tbsp freshly squeezed lemon juice. Let macerate for at least 2 hours, stirring occasionally.

4. After 30 minutes, remove the vanilla bean from the milk (add to a cup of sugar if you like, and in a month you'll have vanilla sugar!). Pour out a cup of hot liquid and slowly add to the egg mixture while whisking continuously. This will temper the eggs and keep your custard from becoming scrambled eggs.

5. Add tempered mixture back to the main pot, whisking all the while. Cook, stirring continuously, over medium low heat until the mixture is thick enough to coat the back of a spoon.

6. Strain mixture through a seive (this will catch any lumps that may have formed) into a bowl. Cover with plastic wrap and chill completely, overnight preferably, but at least two hours.

7. Add strawberry juices and vodka to the custard mixture, and pour into your ice cream machine. During the last five minutes, add reserved berries. Add mixture to an airtight container, and let cure for at least 2 hours.


I just had to throw this failed picture in here for amusement's sake. It reminds me of the red room Jane Eyre's benefactors threw her in for punishment...only with ice cream instead of a ghost! Go Jane!

TWD - Honey Peach Ice Cream

Okay, so this post is more like Wednesday With Dorie. Although I made the ice cream a few days ago, I got caught up in life and couldn't post until today. Apologies! Anyway, on with the show.

This week's recipe was chosen by Tommi of Brown Interior. Oh Tommi, you picked a perfect week for ice cream...we're starting to actually get a summer this week, so this was a most welcome dessert!

I just started making ice cream last year, and I love it. You can make it without a machine, but if you have one it's much easier than you'd think - and far tastier than anything store bought. Better than Hagen Daas, even. Homemade ice cream has so little ingredients - just milk, cream, eggs, sugar, vanilla, and maybe some fruit (or chocolate, YAY). That's it. Is it any wonder it tastes so good? And the flavours so pure? And my ass is so big?

This ice cream is custard based, which is some people find tricky to make. Custard ice cream has egg yolks in its base, which is what thickens the ice cream. Other ice cream recipes use cornstarch to thicken, so if you are scared of the egg yolk thing, start off with a simpler recipe.

First, I beat the eggs with sugar until they were pale yellow and thick.


Aren't they pretty? They look good enough to eat right here, but I'm betting they wouldn't taste that great. Next time I have a kid around, I'll get them to experiment for me. Kids are great for that - just tell them it has sugar in it, and they'll eat just about anything. Save your tastebuds, fatten a child!

Next, you simmer your peaches in 1/4 cup of honey until they are soft, and then blend them together. Set it aside until your custard is done.

Now, for the custard base! Seriously, this is simple. Heat some cream and milk to boiling, and then slowly drizzle about a third into the sugar/egg mix, whisking all the while. Give it a good whisk, then add the rest of the hot liquid while stirring. Return the mixture to the stove, and stir continuously until it thickens enough to coat the back of a spoon. It took me under 5 minutes to reach this stage, although I have cooked custards longer to get to that point.


Once your custard is done, remove from the heat and strain it into a clean heat proof bowl. Add the peach puree, and chill for a few hours at least. The peach puree swirl made patterns in the custard...quite mesmerizing, really. Maybe I will start a business reading fortunes in ice cream swirls.

When chilled, pour the whole mixture into your ice cream maker, and let it churn its little heart out. And then try not to eat the whole thing immediately. I actually made it last a few days this time. VICTORY IS MINE!

Things I learned:

1) This ice cream calls for chopped peaches added during the freezing process. Some people didn't like frozen bits of peaches, but I loved it. Then again, I cut up peaches and freeze it just to eat on a hot day.

2) If you are new to making custards, make sure you strain the mixture through a seive at the end. The worst thing that can happen when making a custard is that the eggs cook a bit; if that happens, the seive will catch any solid bits, and you'll have a lovely smooth ice cream.

3) The peach and honey flavour was subtle, but I quite liked it. I REALLY like peaches, however, so next time I might up the cooked peaches or possibly add some peach juice.

4) Real ice cream freezes like a brick; the stuff you buy in the store has additives to make it scoopable. If you want a softer ice cream, put 1-2 tsp of vodka in your custard. I did that, and it had a perfect consistancy. Drawback? I could grab my container out of the freezer and eat it at will. And my will is weak.


See? Yeah....this was supper. Good thing I'm not setting an example for anyone.