Very Berry Strawberry Ice Cream Food

CHEF JOHN'S STRAWBERRY ICE CREAM

Steps:

• Place strawberries and sugar in a blender and pulse until pureed; steep for 10 minutes.
• Pour cream, milk, vanilla extract, and salt into strawberry mixture; blend until smooth and slightly thickened, 10 to 15 seconds. Whisk red food color into cream mixture.
• Pour strawberry mixture into the container of an ice cream maker and freeze according to the manufacturer's instructions. Transfer ice cream to a sealable container, cover the ice cream with plastic wrap, seal the container, and freeze, 2 hours to overnight.
• Process in an ice cream maker until thick. Immediately transfer to a sealable container, cover with plastic wrap, cover the bowl with a lid and freeze for 2 hours to overnight.

STRAWBERRY ICE CREAM

Steps:

• Put the strawberries in a food processor or blender. Whizz to a purée, then add the lemon juice to taste - if the strawberries are quite tart you'll only need a little.
• Warm the cream and milk in a pan until just steaming, not boiling. Whisk the sugar and egg yolks in a bowl for a minute or two until pale yellow. Slowly pour the hot cream mixture into the eggs, whisking as you do. Once fully incorporated, strain through a sieve back into the pan. Gently cook over a low-medium heat until it thickens slightly - it should coat the back of your spoon and leave a channel if you run your finger through it (this will happen at about 82-85C). Be careful not to overcook it as the eggs will scramble. Transfer to a bowl. Cover and cool for 10 mins, then chill for 1 hr.
• Stir the strawberry purée and vanilla through the cold custard. Taste to see if it needs a little more lemon or vanilla.
• Freeze the ice cream in an ice cream maker, or container in the freezer. If you don't have an ice cream maker, freeze for 4 hrs, whisking vigorously or blending in a food processor every hour to remove any ice crystals. Will keep in the freezer for up to two months.

STRAWBERRY ICE CREAM

Steps:

• Combine milk and cream in heavy medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring to simmer. Remove from heat. Cover; let steep 1 hour.
• Bring milk mixture to simmer. Whisk yolks and 1/2 cup sugar in medium bowl. Gradually whisk in hot milk mixture. Return mixture to saucepan and stir over medium heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 10 minutes (do not boil). Strain into bowl. Cover and refrigerate custard until cold.
• Puree 6 cups berries, corn syrup and 1/2 cup plus 2 tablespoons sugar in processor. Mix puree into custard. Process custard in ice cream maker according to manufacturer's instructions. Transfer to container and freeze. (Ice cream can be prepared 2 days ahead.)
• Scoop ice cream into bowls. Garnish each with whole berry and serve.

STRAWBERRY ICE CREAM

Steps:

• Place the berries into the container of a blender or food processor, and puree until smooth. Pour into a large bowl, and set aside.
• Heat 1 1/4 cups of the cream in a saucepan over medium heat until it begins to bubble at the edge of the pan. In a large bowl, whisk together the sugar, egg yolks, remaining 1/4 cup cream, and corn syrup. Gradually pour the hot cream into the egg yolk mixture, whisking constantly. Return the mixture to the saucepan, and heat until the mixture is thick enough to coat the back of a metal spoon, about 5 minutes. Do not allow the mixture to boil. Strain custard into the berry puree through a sieve, mix, and refrigerate until chilled.
• Fill an ice cream maker with the mixture, and freeze according to the manufacturer's instructions.