recipe: breaking out the ice cream machine

They say if you don't wear something for a whole year, you should throw it out (or, really, donate it) because you'll probably never wear it again. This is probably even more true in the kitchen where there are tons of fancy toys but far fewer necessary items. I am bad about following this rule.

Instead, after being secondhand gifted an ice cream maker at the begining of this year, I proceeded to leave it in the box all summer. Which in Richmond pretty much started in March. I then moved across the country, lugging the ice cream maker still in its box. At which point I swore I would use it.

[Color is a little off in this image]

Luckily, strawberries at 3 pints for $8 at the farmers market finally prompted me to make good on that promise. Uncharacteristically timid with my first solo-ice cream making experience*, I decided to use the recipe provided for me by Cuisinart. Recipe after the jump.

*Solo because in about second grade I assisted in cranking a hand-crank machine and in tenth grade we made ice cream in plastic bags in chemistry class. Neither experience instilled confidence in myself.

[Appropriate pink color]

Adaptation of Cousinart's "Premium Strawberries and Cream"

2 cups strawberries
1/3 cup sugar
3 tablespoons fresh lemon juice
1 1/2 cups whole milk
1 1/2 cups heavy milk
1 whole vanilla bean (about 6 inches in length)
2 large eggs
3 large egg yolk
3/4 cup sugar

Combine strawberries, 1/3 cup sugar and lemon juice over low heat. Let macerate for 2 hours. Separate juice from strawberries. Set aside.

Combine milk and cream in medium saucepan. Split vanilla bean and scrape out the seeds. Stir beans and pod into the milk/cream and bring to a slow boil over medium heat. Reduce to low and simmer for 30 minutes.

Combine eggs, egg yolk and sugar in a medium bowl. Use a hand mixer on medium speed ot beat until the mixture is thick, smooth and pale yellow in color, about 1 1/2 to 2 minutes.

Remove vanilla bean pod from milk/cream. Pour out 1 cup of the hot liquid to add to the egg mixtures in a slow steady stream with the mixer on low. When thoroughly combined, pour the egg mixture back into the saucepan and stir to combine. Cook, stirring constantly, over medium low heat until the mixture is thick enough to coat the back of a spoon. Transder to a bowl, cover with plastic wrap placed directly on the custard, and chill completely.

Stir the strawberry juice into the chilled custard base. Turn the machine on, pour the chilled custard into the freezer bowl and let mix until thickened, about 25-30 minutes. During the last 5 minutes of chilling, add the reserved sliced strawberries. Pour into storage container and freeze for additional two hours.

Warning: this ice cream is very sweet. The best way to enjoy it is by adding a few drizzles of balsamic vinegar over it, as we did on our impromptu picnic date night.