Welcome to the series where I cook something from each of my cookbooks. I have 85 and counting, so we have a lot of possibilities. I follow the recipe by the book to prove that you should buy the book. First up? Williams-Sonoma Ice Cream. Let’s make fresh strawberry ice cream!
I have to admit, I struggled with the book choice for ice cream. It was this book vs. Ben & Jerry's Homemade Ice Cream & Dessert Book. I chose WS because its recipe didn’t contain any eggs. I figured no eggs would be slightly healthier. Besides, there will be Cherry Garcia from the Ben & Jerry’s book later. (It’s my all-time favorite ice cream.)
This is so simple! Dairy (cream and milk), sugar and vanilla are the base. Mix all of the liquids. Add a pinch of salt.
The sugar is next. Add the dairy and stir until the sugar dissolves. The instructions say to let the base sit out for 15 minutes before refrigerating. Stir occasionally. I’m not sure why you couldn’t put it in the refrigerator immediately. Anyhoo, chill the base for at least three hours.
In the meantime, get the strawberries. Quarter them and let them sit for an hour. I added a little sugar and Kirsch. Mash about half of them.
Add the strawberries and their juice to the base.
Let’s churn!!!! To the ice cream maker we go.
Churn, Baby Churn!
You should now have yummy soft-serve ice cream. Hey, stop eating it! Pour it into a freezer-safe container.
Press plastic wrap right down on the surface. Put the lid on and freeze.
Do not try to lick the ice cream maker.
Well now. Isn't that special?
Tasty. Tasty. Tasty.
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