Ice Cream Time Machine
Did I ever tell you about the time I used to think that Marion Barry was two people (i.e. Mary and Berry). I thought they were a DC power couple that had been elected mayor. My five-year old self also felt bad for Colonel Sanders because of those giant KFC signs with his disembodied head sitting at the top. I used to ask my mom, “why doesn’t he have a bigger body”. I mistakenly thought his black, western tie was his body and he was afflicted by the same disease as the Pep Boys. This has absolutely nothing to do with anything, other than the way my mind works. Strawberry = Marion Berry = Things that used to worry me when I was 5.
If you happen to have a carton of strawberries and a few lemons hanging around, try out this ice cream recipe.
Strawberry and Lemon Poundcake Ice Cream (with Gran Marnier)
2 cups of heavy whipping cream
1 1/4 cup of whole milk
sprinkle of sea salt
2/3 cups of sugar
6 eggs
1 tsp of vanilla paste or bean
4 tbs of granulated sugar
1 1/4 cup of fresh strawberries, sliced
the juice from 1 lemon
2 tbs of Gran Marnier
4 tbs of granulated sugar
1 slice of store-bought pound cake
Directions:
1. Simmer milk, cream, sugar and salt over med-low heat until the sugar and salt are dissolved in a large sauce pan.
2. In a medium bowl, lightly beat the eggs and set aside.
3. Temper the eggs by slowly pouring in 1 cup of the hot cream mixture. Do this very slowly while quickly stirring the eggs (being careful not to let them curdle).
3. Slowly add the warm egg and cream mixture back to the sauce pan, and cook over med-low heat. The custard is ready once it coats the back of a spoon or reaches 170 degrees on a food-safe thermometer.
4. Strain the custard using a fine sieve to remove any curdled egg. Place in the refrigerator to chill overnight.
5. Cook the strawerries, sugar, lemon juice and Gran Marnier over med-low heat for 10 minutes. Allow strawberry compote to chill to room temperature, then place in the refrigerator to chill overnight.
Once you’ve allowed the custard and strawberry compote to rest in the refrigerator overnight, start up your ice cream machine (I use a Cuisinart). Slowly pour in the custard and set your timer for 5 minutes. When you hear the ding, add in the strawberry mixture and crumbled poundcake a little bit at a time. Let the machine run for about 12 - 15 minutes longer, stopping one your custard has turned to soft serve. Add the ice cream to the freezer for a few hours, and then enjoy!
