Strawberry Ice Cream

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Does everyone know about the YouTube police??? oh yeah. this is a real thing now. Am i late to this universal cultural understanding? i had no idea. Oh boy but are they real…and fast

they catched me good.

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I made a video of my strawberry ice cream adventure. but apparently, since I set it to the stylings of a notable french pop artist, it is now banned in 237 countries  #firstworldproblems #AmIthenewBanksy??

So instead you guys have to read about it. Like humans.  Sorry about that…

This week i got an ice cream maker!

A very nice auntie gave me a gift card to a place where i could buy an ice cream maker. That is the only reason i now own an ice cream maker. But lemme tell ya…I consider it an investment. A business expense at the VERY least. in fact, i plan on writing it off my taxes. #lawless

its totally worth it.

I also went strawberry picking. That was equally wonderful. Thus the inspiration for this Ice Cream mumbo-jumbo.

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just look at them… *sigh, perfect.

I combined two recipes i kinda liked to create one recipe i MAJOR love. This the kind of math i can get behind.

Strawberry Ice Cream:

1 Qt. strawberries, rinsed, hulled and diced

1 c. milk

2 c. cream

pinch of salt

1 tsp. vanilla

1/2 c. sugar

3 eggs

Whisk eggs and sugar and vanilla until creamy. set aside

In a saucepan over medium heat, warm the milk until just below the boiling point. (you’ll see some steam rise from it and tiny bubbles. that is a good indication to STOP!) take off the heat

spoon some milk into the egg bowl (this is called “tempering” so you don’t end up with scrambles) slowly add all the milk to the egg. give it a good whisk. return it to the pan and over medium low heat, cook until the custard thickens. It should coat the back of a spoon. take off heat. stir in salt and cream and strawberries.

Chill in fridge until completely cooled.

Then add to ice cream maker as per manufacturers instructions OR if you don’t own an ice cream maker yet because you believe in “reasonable” purchases, simply pour into a 9×13 glass dish and pop it in your freezer. For this method, you need to whisk your ice cream every 15 minutes until “set”. It can be done! we have the technology.Image

How’s everyone’s summer? Hot from what i hear. This recipe is perfect, i guarantee it. #ShaneGuy

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xxoo

M

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