To tease you with the upcoming Strawberry Festival Fort Mill, here's a delectable and tasty ice cream recipe using only the freshest local strawberries.
HOMEMADE STRAWBERRY ICE CREAM
Homemade Strawberry Ice Cream
1 pint strawberries, hulled and quartered
1 tsp lemon juice
1/4 c granulated sugar
3 egg yolks
2 c heavy cream
1/2 c granulated sugar
1/2 tsp kosher salt
1 tsp vanilla
Begin by preparing your ice cream maker bowl according to manufacturers directions (most models require a bowl to be pre-frozen for at least 8 hours to overnight). Combine strawberries, lemon juice and sugar. Stir to thoroughly coat berries. Cover and refrigerate until you are ready to prepare ice cream in the ice cream maker. In a 2 qt. saucepan over medium heat, combine the heavy cream, salt and sugar. Stir until the sugar is completely dissolved. Continue to heat until the cream mixture begins to come to a boil. Remove from heat. Whisk 1/2 cup of the heated cream mixture slowly into the egg yolks until completely combined. Place the saucepan back onto heat, and gradually whisk the egg mixture into the cream. Continue to whisk over medium heat until the mixture begins to thicken. Test using a wooden spoon. If the cream mixture begins to stick to the wooden spoon, remove from heat. Cool the thickened custard to room temperature, then place into the refrigerator for at least 8 hours or over night. Place 1 cup of the custard mixture into the prepared ice cream maker bowl. Add 1 cup of the strawberries to the custard mixture. Process in your ice cream maker according to manufacturers instructions. Serve immediately.
Photo by Dave Tally
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About Valerie McGann
Valerie is a contributing writer for The Mill Magazine and our foodie reviewer. When she's not cooking for her family, she's blogging about cooking, or you'll find her on local TV as a guest chef.