A Chilled Welcome to Spring

With the blue skies and warm sun this past weekend, I ran out of fingers to count all of the people I saw in shorts and tank tops. I even let my own toes peek out in flip flops! Although I did keep my arms and legs covered in a hoodie and jeans… (For those of you who don’t know me, I stay bundled up like the Michelin tire man throughout the entire winter, sometimes into May. And I live in California!) 

 

So I decided to celebrate by testing out my new ice cream machine. After the helpful advice (and a basic recipe) from Carly Sulli on the model to buy, I eagerly mixed up the custard and impatiently waited for it and the machine to chill.  

 

I felt like a little kid all over again as I watched the paddle churn the ice cream. When no one was watching, I even dipped my spoon in as it cranked and turned to taste the cream—twice! After my family served themselves (and snuck back for seconds), only a serving or two remained. What a great way to start the spring!

 

 

Strawberries ‘n Cream Ice Cream

based on Carly Sulli’s recipe 

serves 8

If you prefer your ice cream without chunks of strawberries, purée them in a food processor before stirring into the custard. Chill for 2-3 hours before serving for a firmer texture, or serve immediately for a soft-serve-like consistency.

1½ c. skim milk

1 c. 2% milk

½ c. sugar

1 tsp vanilla extract

3 tbsp cornstarch

1½ c. diced strawberries

1. In a medium pot over medium-low heat, stir together 1 c. skim milk, the 2% milk, sugar, and vanilla extract. Bring to a simmer, stirring frequently.
2. In a small bowl, whisk together the remaining skim milk and cornstarch. Once the pot begins to simmer, add this mixture. Bring the pot to a boil, stirring frequently, until it thickens.
3. Pour the mixture into a metal bowl, and cover the top with plastic wrap, ensuring that the wrap touches the entire surface of the custard. Place the bowl in a large bowl with ice water to cool faster, and put both bowls in the fridge. Chill for at least 3-4 hours.
4. Add the custard to an ice cream machine, and churn according to its directions. Add the strawberries about 4-5 min before the ice cream is done. When finished, either chill for a few hours or scoop into bowls and enjoy!