Friday, April 2, 2010

Strawberries and Cream Ice Cream

Although I wait in great anticipation for the new arrival of fresh spring fruit every year, I’m nevertheless always mildly surprised when it actually shows up. It’s a little bit like seeing a good friend for the first time after miles and months apart. Today, all of a sudden there are these beautiful precious things, a bright shock of color after the dreary days of winter.

Strawberries are making their first appearance here in California and they are looking great. Their bright color and wonderful aroma send such a strong signal of the coming spring season, it’s impossible not to jump and make a first purchase.

This ice cream is a great way to enjoy some terrific juicy strawberries. They are sweetened and enhanced with a bit of balsamic vinegar and then folded into a tart ice cream base to produce a grand pleasure reminiscent of a simple bowl of strawberries and cream. I think you’ll find this a very enjoyable way to welcome a new crop of gorgeous and glorious fruit. Spring has definitely sprung!

Bench notes:

- Taste your strawberries to gauge their sugar level and then keep tasting as you add sugar.
- Substitute brown sugar in the strawberries if you prefer.
- Since strawberries contain quite a lot of water, if you won't be consuming all the ice cream at once, the strawberries will need quite a lot of sugar and should be pureed to avoid becoming too icy in the freezer.
- If you enjoy balsamic vinegar, you'll love the reserved syrup generously spooned over a bowl of the ice cream. After you've strained out the strawberries, taste for any additional sugar or balsamic.

Strawberries and Cream Ice Cream

Makes about a pint

1 C sour cream
1/2 C buttermilk
1/4 C heavy cream
1/4 C milk
1/2 C sugar
pinch of salt
1/2 t lemon juice

1 pint of fresh ripe strawberries
3 T sugar, to taste
balsamic vinegar, to taste

Whisk all the dairy ingredients together until blended. Add the sugar, pinch of salt and the lemon juice. Chill thoroughly.

Hull and cut strawberries into thin slices and place in a bowl. Toss with sugar and taste for sweetness. Add balsamic vinegar a teaspoon at a time, to taste. Set aside and let macerate for about an hour.

Freeze the ice cream according to your machine’s instructions. Pour into a clean airtight container. Put a piece of plastic wrap on the surface, cover and place in your freezer for an hour or two to firm up a bit.

Drain strawberries in a strainer and reserve the syrup.

When the ice cream is ready, pour about half of it into another container and dollop with strawberry mixture. Repeat and press the strawberries into the surface. Scoop into ice cream dishes and enjoy with a drizzle of strawberry balsamic syrup.


Victoria said...

My all-time favorite dessert is fabulous vanilla ice cream layered with macerated strawberries, and when they are bought from the farmstand down the road a piece, it is a step above perfect.

This looks even better.

Our upstate New York local strawberries have not pushed their little bright heads from the earth yet, but as soon as they appear, I shall make this ice cream. Just in time for July Fourth.

pastry studio said...

Hi Victoria! Strawberries fresh from the farm can't be beat. This ice cream is not quite vanilla but it's very good. I love the bit of tart edge it has. I hope you enjoy it.

vanillasugarblog said...

in another month we shall see those giant straw at my whole foods. those are the ones i adore. i eat a lot of them and they are quite costly, but to be honest the big, giant, organic straw from Driscoll (in cali) are the best ever. so, i will be using those in this fabulous ice cream recipe. i adore your blog....

Y said...

I want a whole bowlful of that! Stunning coloured ice-cream.

Anonymous said...

This is so pretty. I'm very excited for not only the fresh fruit, but also the fact that it's finally ice cream season :)

There are so many recipes I want to try!!

Taranii said...

wow, this looks delicious. Next strawberry seasons I'm definitely going to get into gear and making this!

Foodiewife said...

I live in the Salinas Valley of California-- home of Driscoll berries. In fact, I drive by their fields every day! I love making ice cream, and this version grabbed my attention. LOVE the sour cream and buttermilk version a lot. My first buy of Driscolls were a little tart, but I'll bet in a few more weeks, the berries will be perfect. You can bet I'm making this. Thank you!

Barbara said...

Summer is here when I see strawberry ice cream! And such gorgeous strawberries too. I've never used sour cream in an ice cream, will be anxious to try it.

Your photos always make me want to run for the kitchen to make your posting!

Seattle Pastry Girl said...

Oh my goodness,this looks incredibly sinfully delicious ! I always look forward to your blog and photos..beautiful..can't wait for the Seattle Strawberries to ripen .

Eileen said...

This looks so good!

Display homes said...

Yum! I love ice cream. This dessert looks mouth-watering thank you so much.

online business degree said...

Yummy looking strawberry! :D This is appropriate for today's weather.. so sunny...

soulsearcher said...

ah...strawberry and ice cream..makes me drooling the whole time.i love this!

Yu Tok said...

This just makes your day a lot brighter! The strawberry just looks delicious.