Strawberry and Cream Ice Cream (Suvir)

Strawberries-and-Cream Ice Cream - Recipe from Masala Farm

Half-and-half from the Battenkill Valley Creamery along with eggs from our chickens and strawberries from our favorite strawberry farmer, Brian Talmadge of Black Lab Farm combine to produce the richest, "goldest", and creamiest strawberries-and-cream ice cream you can imagine.

I always start out with a crème anglaise base and never tire of the fact that while my anglaise in the city is tinted pale yellow, in the country, it almost looks like melted butter due to the quality of the cream and the vibrancy of our egg yolks. Of course the star of the show are small, intensely sweet strawberries that we get by the flat from Brian. Charlie met Brian through their work on the community garden project and now he is by far our favorite source for superb summer strawberries that we turn into ice cream and our garnet-colored strawberry jam. You’ll only use one cup of the strawberry syrup in the ice cream. Save the remaining 1 1/2 cups/360 ml of syrup for drizzling over pancakes or biscuits, or freeze it for the next time you’re craving strawberry ice cream.

Makes about 1 1/4 quarts/500 g

For the strawberry syrup

2 pounds/907 g strawberries, hulled

1/2 cup/100 g sugar

Zest of 1 lemon

1 1/2 tablespoons/22 ml lemon juice

For the ice cream base

1 vanilla bean, or 1 teaspoon vanilla paste or vanilla extract

3 cups/720 ml half-and-half

6 large egg yolks

3/4 cup/150 g sugar

To make the syrup, slice 1 1/2 pounds/680 g of strawberries in half and quarter the remaining 1/4-pound/113 g of strawberries. Place the halved strawberries in a medium saucepan along with the sugar, lemon zest, and lemon juice. Bring to a simmer over medium-high heat and then reduce the heat to medium-low and simmer gently, stirring occasionally, until the strawberries break down and become jammy, about 10 minutes. Stir in the remaining quartered strawberries and cook until they are very soft and nearly melted into the sauce, about another 10 minutes. Pour the sauce into a medium bowl, cool it to room temperature and then chill it in the refrigerator for at least several hours before using.

If you’re using a vanilla bean in the ice cream base: slice the vanilla bean in half lengthwise. Using the tip of the knife, scrape the seeds into a small bowl and set aside (skip this step if using vanilla paste or extract). Pour the half-and-half into a medium heavy-bottomed saucepan and bring it to a simmer. Turn off the heat and whisk in the reserved vanilla seeds and bean. Cover the saucepan and set it aside for 30 minutes. (If you’re using vanilla paste or extract, skip to the next step.)

Whisk the egg yolks with the sugar in a large bowl until thoroughly combined. If using a vanilla bean, strain the vanilla-infused half-and-half through a fine-mesh sieve and into the eggs whisking constantly. If you’re using vanilla paste or extract, whisk the eggs with the sugar and half-and-half and proceed with the next step (you’ll add the vanilla later).

Set a medium bowl into an ice water bath and place it next to your stovetop. Return the egg mixture to the saucepan and place it over medium-high heat. Cook, stirring slowly and continuously with a wooden spoon, until you can draw a clear line through the custard on the back of the spoon, about 5 minutes. (Don’t allow the custard to boil; this could cause the eggs to curdle.)

Strain the base through a medium-mesh sieve and into the chilled bowl in the ice water bath. If using vanilla paste or extract, whisk it in now. Whisk for 30 seconds to cool slightly, and then cover the custard flush with plastic wrap and refrigerate until it’s cold, at least 1 hour or preferably longer (the base will last up to 3 days in the refrigerator).

Transfer the custard to an ice-cream maker and freeze it according to manufacturer’s instructions until it reaches a soft serve-like consistency. With the machine running, pour in 1 cup of strawberry syrup and let it churn in until it is completely incorporated. Transfer the ice cream to a container, cover, and freeze until the ice cream is firm, at least 4 hours or up to 3 days. Let the ice cream stand at room temperature for 5 to 10 minutes before scooping and serving.