Strawberries are in at the Western North Carolina Farmers Market! If you live here – go get some now! Inexpensive, fresh, local:
Now, what to make, what to make….
I’m thinking about jam, muffins, tarts…. for now, here’s my recipe for Strawberry Ice Cream – only worth making when the strawberries are fresh.
Fresh Strawberry Ice Cream:
3 Cups whole organic milk
1 1/4 Cups sugar. (if your berries are super sweet, just use 1 c., if not so sweet, add a little more).
dash of salt
3 large egg yolks
2 cups diced strawberries
In a saucepan, heat the milk to a boil, then remove from heat.
Combine sugar, salt and yolks in a bowl, beat with mixer at high speed until thick and pale.
With a ladle or cup measure, gradually add a little bit at a time of the milk to the egg mixture, beating with a whisk the whole time. Once you have added half the milk, pour the egg mixture back into the saucepan, and continue to heat the whole mixture on medium low for about 2-3 minutes, stirring the whole time. Put the saucepan into a large bowl filled with ice to cool the mixture down, stir occasionally. When the mixture is cold, pour it into your ice cream mixer and freeze according to the directions on your mixer. I use a regular old Cuisinart one I got for my birthday one year. You can’t believe how much use that thing has seen!
You can always puree the strawberries if your kids don’t like the texture of the frozen chunks of fruit. I’ve been through that.