Strawberry Ice Cream
Ingredients
- 333.3 gStrawberry (hulled and cut into pieces)
- 100 gWhite sugar
- 166.7 mlCream
- 166.7 mlWhole milk
- 2.7 pcEgg (yolks only)
- 0.3 pcCitrus limon (L.) Burm. f. (juiced)
- 0.7 tspVanilla extract
- 0.7 pinchFleur de sel
Method
A creamy ice cream where the bright red of the strawberries marbles the milky base. The scent of fresh fruit is balanced by the richness of the cream and a touch of acidity.
- 1
Mix the cut strawberries with part of the sugar and the lemon juice. Let rest for 30 minutes until the fruit releases its juice and looks glossy.
- 2
Whisk the egg yolks with the remaining white sugar until the mixture lightens and becomes frothy.
- 3
Heat the milk and cream with the vanilla extract. Pour over the eggs, then return to the heat. Cook 'à la nappe': the mixture must thicken and coat the back of the spoon without boiling.
- 4
Strain the custard through a fine-mesh sieve. Let cool completely in the refrigerator. A cold custard is essential for a fine texture during churning.
- 5
Coarsely blend the strawberries and their juice, incorporate them into the cold cream. Pour into the ice cream maker until the paddle struggles to turn and the ice cream is set.
Frequently asked questions
How do you get this dish right?
- Do not boil the custard or the eggs will curdle and the texture will become grainy.
- For a smoother ice cream, blend the strawberries finely; for more texture, keep some chunks.
How long does this dish keep?
Store in the freezer in an airtight container. Take out 10 to 15 minutes before serving so the ice cream is soft enough to scoop.
