January 15th is National Strawberry Ice Cream Day.
Strawberry ice cream is a frozen dessert made with strawberries, cream, vanilla, and sugar. Food coloring is added to most brands to give it a pink color.
- Strawberry ice cream is one of the top 10 favorite flavors, usually ranking in the top 5.
- According to the International Ice Cream Association, it is the number 1 flavor of fruit ice cream.
- Dolley Madison served a “pink dome” of ice cream at President Madison’s second Inaugural Ball in 1813.
- Baskin-Robbins’ Very Berry Strawberry ice cream is made with a special strawberry called a “Billy Berry” created and grown exclusively for them.
According to IceCream.com:
A love for strawberry reveals a thoughtful, logical person who carefully weighs each option before making decisions. More a follower than a leader, you are content and effective working behind the scenes and out of the limelight. In relationships, you are often characterized as shy and reserved. Although you don’t fall head-over-heels in love at first sight, once you commit to a relationship, you are loyal and supportive.
Make your own Homemade Strawberry Ice Cream
Adapted from David Lebovitz via Fine Cooking
- 2 cups heavy cream, divided
- 1 cup whole milk
- 3/4 cup granulated sugar
- table salt
- 5 large egg yolks
- 1 lb. fresh or frozen (thawed) strawberries, trimmed, pureed, strained, and mixed with 1/2 cup sugar (less, if berries are very sweet)
In a medium saucepan, mix 1 cup of the cream with the milk, sugar, and a pinch of salt.
Warm over medium-high heat, stirring occasionally, until the sugar dissolves and tiny bubbles begin to form around the edge of the pan, 3 to 4 minutes.
Meanwhile, prepare an ice bath by filling a large bowl with several inches of ice water. Set a smaller metal bowl (one that holds at least 1-1/2 quarts) in the ice water.
Pour the remaining cup of cream into the inner bowl (this helps the custard cool quicker when you pour it in later). Set a fine strainer on top (this will remove any curdle egg).
Whisk the egg yolks in another bowl.
In a steady stream, pour half of the warm cream mixture into the egg yolks, whisking constantly to prevent the eggs from curdling.
Pour the egg mixture back into the saucepan and cook over low heat, stirring constantly and scraping the bottom with a heatproof rubber spatula until the custard thickens slightly (it should be thick enough to coat the spatula and hold a line drawn through it with a finger), 4 to 8 minutes. An instant-read thermometer should read 175° to 180°F. Don’t let the sauce overheat or boil, or it will curdle.
Immediately strain custard into the cold cream in the ice bath. Cool custard to below 70°F by stirring it over the ice bath.
Stir strawberry puree into cooled custard.
Refrigerate custard until completely chilled, at least 4 hours.
Then freeze custard in your ice cream maker according to the manufacturer’s instructions.
Transfer to an air-tight container, and freeze for at least 4 hours or up to 2 weeks.
Making Ice Cream Without a Fancy Machine
It’s actually pretty simple, it just takes more time. Prepare ice cream mixture, but when it’s time to freeze it, pour the mixture into a deep baking dish or bowl that can hold up in the freezer. Every 30-40 minutes take it out and stir it, then return it to the freezer until frozen. This will take about 3 hours.
How about getting ready to celebrate with pie gear from Zazzle?
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photo courtesy of TheCulinaryGeek from Chicago, USA, WikiMedia.org