Strawberry Ice Cream
MSHS members A.J. and Andrew Zielike are not just passionate gardeners—they're also a talented ice-cream-making team! They adapted Alton Brown's vanilla ice cream recipe as a jumping off point for almost every flavor they make. They simply adjust the amount of sugar they whisk into the egg yolks in the Basic Sweet Cream recipe depending on which fresh, homegrown ingredients they're adding for flavor. For photos of their garden and ice cream inspiration, follow @ajtzzzzzz.
- 1/2 pound whole strawberries, tops removed
- 4 oz sugar
- Squeeze of lemon juice (about 1/4 of a lemon)
- 1 tsp vanilla extract (optional)
In a heavy saucepan, stir strawberries and lemon juice briefly over medium-high heat, breaking them up with a spoon or potato masher until the strawberries have broken down and are soft and beginning to fall apart.
Stir in the sugar and bring to a boil. Reduce heat to medium. Cook for 5 minutes, until the sugar has dissolved and a thick syrup has formed. Cool to room temp before using in the Basic Sweet Cream recipe. (This will prevent scalding of the cream.)
To use in the Basic Sweet Cream recipe, stir the compote in with the cream mixture in step 1. The sweet compote replaces about half of the sugar in the base recipe, so only whisk about 4.5 oz of sugar into the egg yolks in step 2 of the base recipe.
Don't strain the strawberry recipe if you like little berry chunks in your ice cream.