Last night we had a family night and decided to make something cold for our treat. Minnesota has been insanely hot the past couple of weeks (mid 90s with 100% humidity). We needed something cold! When we lived in Salt Lake we frequented a yummy frozen custard shop called Nielsen’s but haven’t found one out here yet. This was almost as good as Nielsen’s ;)
I used a Martha Stewart recipe for strawberry ice cream but cooked the eggs longer and whipped them into a custard before chilling. I also added vanilla after cooking the custard, before I put the raspberries in.
- 8 large egg yolks
- 1 cup plus 1/4 cup sugar
- 1/4 teaspoon coarse salt
- 2 cups skim milk
- 4 cups sliced strawberries (I used raspberries)
- 2 cups heavy cream
- (& I added 1 tsp. vanilla)
- In a medium saucepan, off heat, whisk together egg yolks, sugar, and salt until blended. Gradually whisk in milk.
- Cook over medium, stirring constantly with a wooden spoon, until custard thickens slightly and evenly coats back of spoon (it should hold a line drawn by your finger), 10 to 12 minutes.
- Pour custard through a fine-mesh sieve into a bowl set over ice. Stir in cream. Let stand, stirring occasionally, (Add vanilla) until chilled.
- Churn in an ice cream maker according to manufacturer's instructions. Mash 4 cups sliced strawberries with 1/4 cup sugar and let stand 10 minutes. Add to ice cream as it churns in ice cream maker. Transfer ice cream to a re-sealable plastic container and freeze until firm, about 2 hours (or up to 3 months).
Mmm. Another trick we’d read somewhere (can’t remember now!) was after churning, put the frozen custard into a tupperware, and then put that tupperware into a cooler, and then into your freezer. This helps it from freezing too fast forming ice crystals.It was so creamy! The raspberries were the perfect addition.