The ice cream saga continues… 3 versions of vanilla icecream finally produced something akin to Softserve. The paddle never did get stuck or even attempt to go into reverse. So something odd is going on there, but I continued anyway.
The next version was Strawberry Ice cream, and this worked out better than the vanilla attempts, but still only produced a softserve sort of consistency. It was good eating the next day, as seen here with Max munching into his second cone.
And even the babies are getting into the ice cream spirit, they are enjoying their evening munch on the cones while I pour myself a gin and tonic sweep and mop the floor.
STRAWBERRY ICE CREAM (Im tempted to rename this Strawberry Custard Icecream) from the Sunbeam Snowy recipe
WARNING 1: This takes about an hour of prep standing and stirring at the stove, so don’t embark on this if you have 3 toddlers to feed at dinnertime – oops.
WARNING 2: This uses a heap of dishes and pans so check you have everything clean and ready first, and be prepared to wash up after, or during.
WARNING 3: This really takes half a day to prepare, and possibly another 12 hours or so of freezing.
1 cup milk
1 cup cream
1 teaspoon vanilla extract
5 egg yolks
125 grams caster sugar
500 grams strawberrys (fresh)
55 grams caster sugar to mix with strawberries.
- Combine milk, cream, and vanilla in a saucepan and almost bring to the boil.
- Whisk egg yolks and 125 g caster sugar together til light and creamy
- Whisk in the milk mixture into egg mixture til well combined
- Pour mixture into cleaned saucepan (or another one) and cook, stirring, over medium heat til the mixture coats the back of a wooden spoon. (Now here the cookbook cunningly omits a time indication. It took about 15 minutes to reach the wooden spoon test.)
- Transfer the mixture to a bowl, cool at room temp for ten minutes then refrigerate for several hours or until well chilled (I did it in the freezer for 3 hours, stirring every now and then)
- Meanwhile (Like you have nothing better to do) remove hulls from strawberries and process in a food processor til smooth
- Pour mixture through a sieve
- Place Strawberry puree and 55g sugar in another saucepan and stir over low heat til sugar has dissolved. Increase heat and boil, stirring occasionally, for about 8 minutes or until mixture has reduced to 1 cup. Transfer to another (heatproof) bowl or jug and chill for several hours. (Ditto I used freezer for 3 hours)
- Now go to supermarket because you realise you do not have enough baby formula for morning bottles or teethy night feeds. Take the oldest toddler with you, and, since she is rather tired she will refuse to sit in the trolley and will instead try to run rampant through the supermarket while you run behind apologising to everyone, trying to nab the little tyke, and trying to maintain control of damn trolley.
- Once all chilled, combine the mixture together.
- Turn ol’ Snowy on and pour in your mixture.
- With any luck the mix will freeze into ice cream, or if it doesnt quite go hard then re-freeze it for another 12 hours or so.
AND finally, here is a clip of Sabina eating her homemade Strawberry Ice Cream. I filmed the clip to capture our Domestic Reo, here she is in Domestic Reo 005 eating and talking about her ice cream in Maori and English (mixed).