Strawberry and lime ice cream
7 June 2011 § 6 Comments
The ruby-red gems of strawberries I got from the Farmers’ Market two days ago have turned into mush.
So when life gives you mushy strawberries, make strawberry ice cream.
I like this recipe as it uses whole eggs (when a recipe calls for the egg yolks, I inevitably forget about the whites and waste them despite my best intentions). I usually add lemon juice but I was out of fresh lemons so instead I added lime. It worked well and definitely added a refreshing zing to contrast with the sweetness of the over-ripe strawberries.
- 1 3/4 cups heavy cream
- Finely grated zest from 1 lime
- Pinch of salt
- 2 large eggs
- 1/4 cup sugar
- 1 lb strawberries (3 cups), trimmed and quartered
- Juice from 1 lime
Special equipment: an ice cream maker
To make the custard (the base of any good ice cream) combine cream, zest, and salt in a heavy saucepan and bring just to the boil. Remove from heat.
Whisk eggs with 2 tbsp sugar in a bowl, then add the hot creamy custard mix in a slow stream, whisking all the while. Pour everything back into the saucepan and cook over moderately low heat, stirring constantly, until slightly thickened and an instant-read thermometer registers 170°F. Do not let it boil! A custard boiled is a custard spoiled!
Congratulations! You now have a custard. Immediately pour it into a metal bowl, then cool to room temperature, stirring occasionally. Alternatively, you can put the bowl in a larger ice bath. Whichever route you choose, leave for at least two hours but no longer than 24.
While custard is chilling, get our your blender and purée the strawberries with the remaining sugar and lime juice until smooth. Then force the blended mix through a fine sieve (to remove the strawberry seeds – no-one wants seedy ice cream) into the chilled custard. Stir the purée into the custard together before freezing in an ice cream maker. Finally transfer to an airtight container and put in the freezer to harden. Enjoy. Kids optional.