At least the view out my back window looks a bit like spring (although more like mid-March than mid-April).
Considering the weather, it might seem a bit odd that I am posting a recipe for ice cream. But the explanation is really pretty straightforward. Last night I taught a class featuring a dessert made with ice cream. Back in mid-February—when I scheduled my April classes—Profiteroles with Strawberry Ice Cream and Chocolate Sauce seemed like the perfect ending for a mid-April class featuring dishes one might find in a bistro in Paris. So, even if the weather isn't perfectly appropriate, I made—and served—some delicious strawberry ice cream. (No one complained.)
Obviously I didn't have any local strawberries to work with, but the "imports" from California were actually very nice.
If you wait and make this ice cream when you have access to perfectly ripe local strawberries, you will be in heaven....this is "strawberries and cream" at its best.
You might be wondering where the profiteroles and chocolate sauce are. Unfortunately, I didn't bring any of that home...just the ice cream. But I did happen to have some brownies on hand. They made a nice—very American—substitution....and were perfect for a sweet finish to my lunch.
Fresh Strawberry Ice Cream
1 lb. strawberries (about 1 1/2 pints), washed & hulled
1 c. sugar
2 c. cold heavy cream
1 c. milk
8 egg yolks
1 t. vanilla
a pinch of salt
Mash the strawberries with a potato masher or pass them through a food mill; if you prefer not to have chunks in your ice cream, purée the strawberries in the food processor. Stir in 1/4 c. of the sugar. Set aside and let macerate for at least 1 hour (overnight in the refrigerator is even better—the longer the strawberries and sugar sit together, the less likely your ice cream will have frosty little bits of strawberries).