Diane Rossen Worthington

Frozen Strawberry Custard Recipe
Frozen Strawberry Custard

This Frozen Strawberry Custard dessert recipe has a double dose of both crushed and sliced strawberries, Look for berries that have a deep red color, and make sure they give off a sweet fruit aroma.

There are a number of ways to make ice cream. I prefer making a custard base with eggs and cream, and folding in the berries. The result? A thick, creamy texture and a smoother consistency than regular ice cream.

Ice cream making used to be a time-consuming project. Now it's easier than ever. The new frozen-canister type of ice cream makers may have taken the old-fashioned charm out of making ice cream, but they are very convenient when you are in the mood for homemade ice cream. The modern ice cream makers only require 20 minutes of automated churning and chilling for a spectacularly artisan-style result.

You can make the custard, through step 6, in the morning, refrigerate and just churn it before serving. If your ice cream maker holds less than 2 quarts, divide this recipe in half. Serve the ice cream in pretty glass dishes or goblets, and accompany with almond or butter cookies.

Crushed Strawberry Frozen Custard

    Prep Time: 30 minutes

    Cook time: 30 minutes

    Yield: Makes 2 quarts

Crushed Strawberry Frozen Custard Ingredients

    2 1/2 pints strawberries, hulled and halved lengthwise

    1/4 cup sugar

    2 cups whipping cream

    1 cup milk

    4 eggs

    3/4 cup sugar

    2 teaspoons vanilla extract

    1 tablespoon fresh lemon juice

Crushed Strawberry Frozen Custard Instructions

    1. Finely chop 1 cup of the halved strawberries and set aside. Sprinkle the sugar over the remaining strawberries in a medium bowl. Let stand for 30 minutes, and then process the strawberries in a food processor until completely smooth. If you prefer no seeds, pour through a fine-mesh sieve. Set aside.

    2. In a medium saucepan over medium-high heat, combine the cream and milk, and heat until scalded. Remove from the heat.

    3. In a bowl, using an electric mixer, beat the eggs until frothy. Slowly add the sugar and vanilla, and beat until thick and a pale lemon color.

    4. Gradually whisk 1 cup of the hot cream mixture into the egg mixture. Then gradually pour the egg-cream mixture into the saucepan while whisking constantly. Cook slowly over medium-low heat, stirring constantly, until the mixture thinly coats the back of a wooden spoon, 5 to 10 minutes. Do not overcook or the mixture will curdle. Remove from the heat, pour through the fine-mesh sieve into a medium bowl, and let cool.

    5. Add the pureed strawberries to the cooled custard and mix well.

    6. Pour the custard into an ice cream maker and freeze according to the manufacturer's instructions just until the ice cream begins to thicken. With the machine running, add the finely chopped strawberries. At this point, the ice cream will be firm but not hard. You can either spoon it into a container and place in the freezer to harden or serve it immediately.

    Advance Preparation: This may be prepared 8 hours in advance through step 5 and kept in the refrigerator.

Dessert, Frozen Custard, American

 

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Frozen Strawberry Custard Dessert Recipe

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