There are many different ways to make ice cream. Some versions use egg yolks which really vamps up the creamy factor. The milk to cream ratio changes the consistancy as it is juggled around from recipe to recipe. And then we get to the multitude of flavors and additions.The combinations are endless!
A few years ago I was thrilled when I received an ice cream maker as a gift. (Of course the gift givers also gave me a list of flavors that they wanted first dibs on too!) So when I read this week's project with the Heavenly Bakers and saw that it called for ice cream- well now!. A perfect reason to whip up a batch of fresh strawberry ice cream!
1/4 cup sugar
1/8 tsp kosher salt
2 cups heavy cream
1 cup milk
1/3 cup homemade (of course) strawberry preserves
Put the cream, milk, sugar, and salt in a heavy sauce pan. Cook over medium heat, stirring occassionally, until the liquid is almost simmering. Cool over an ice bath to room temperature. Refrigerate for 4 hours or overnight.
Churn in a ice cream machine according to directions. In my case, the liquid is passed through a strainer directly into the freezer bowl of my machine. It is churned for 25 minutes. During the last 5 minutes the preserves are added to the partially frozen mixture.
Scoop the soft ice cream into a freezer container and place in the freezer overnight. Or it can be served immediately. Easy, right! It's like nothing you've tasted before!!! Now I better hide it in the freezer before the taste testers see it.
My favorite is nutella with chopped hazelnut. "J" loves strawberry (the reason it is hidden). What is you favorite combination?