Recently I read that one of the largest sub-sections of bloggers are teenagers - none of the 4 teenagers I know personally blog, so I was pretty chuffed to find this blog - http://vondelicious.blogspot.com.au/
Excited, because I was after a strawberry recipe and stoked that the blog is written by a teen. Awesome.
The post ice cream making tasting (check out some pics on flickr) flagged that I could have made it a little more strawberry. Maybe if the berries are really, really ripe they would give more? It tasted amazing. I will make it again, and maybe put yummy bits of white chocolate through it.
Strawberry Ice Cream - from Vondelicious! (who adapted it from Delicious Ice Cream)
300ml milk
1 vanilla pod
4 large egg yolks
115g caster dugar
250g fresh strawberries
2 tablespoons lemon juice
300ml double cream
1. Pour the milk into a large heavy-based saucepan. Split open the vanilla pod and scrape out the seeds into the milk, then add the whole vanilla pod too. bring almost to boil, then remove from heat and leave to infuse for 30 minutes.
2. Put the egg yolks and sugar in a bowl and whisk together until pale and mixture leaves a trail when the whisk is lifted. Remove the vanilla pod from the milk, then slowly add the milk into the egg mixture, stirring all the time with a wooden spoon. Strain the mixture into the rinsed-out saucepan or a double boiler and cook over a low heat for 10-15 minutes, stirring all the time, until the mixture thickens enough to coat the back of a spoon. Do not allow the mixture to boil or it will curdle. Remove the custard from the heat and leave to cool for at least 1 hour, stirring from time to time to prevent a skin from forming.
3. Puree the strawberries with a blender or by pushing them through a sieve. Stir into the custard mixture with the lemon juice.
4. Whip the cream until it holds its shape.
5. Fold the whipped cream into the cold custard, then churn the mixture in the machine following the manufacturers instructions.
6. EAT!
No comments:
Post a Comment