Strawberry Ice Cream
When it comes to things like ice cream, sometimes the best versions are the most simple. When you use the finest ingredients you can find the beauty and flavor speak for themselves. That is 100% exhibited in Pastry Chef Lindsay Stewart’s version of strawberry ice cream. This dish, found at Ninety Acres at Natirar in Somerset County, New Jersey is sweet without being cloyingly so and with no artificial flavors to be found.
Get the kids involved in making this summertime treat and then sit back and share stories of your summer trips long gone and make plans for new adventures together.
- 1/2 cup milk
- 3 cups heavy cream
- 1 cup sugar
- 1 pinch kosher salt
- 9 egg yolks
- 1 pint fresh strawberries blended
- Bring milk, cream, sugar and salt to a scald in a saucepan.
- Slowly temper in whisked egg yolks and cook until nappé (coats the back of a spoon).
- Strain and cool over an ice bath.
- Once cool, add blended strawberries.
- Pour into an ice-cream maker and process according to the machine’s directions until it reaches the desired consistency.
About the Author - Taryn Jeffries
Editor and Chief Eating Officer of PhoenixBites, 2017 Food Writer of the Year (Arizona Culinary Hall of Fame) Taryn grew up in a small town in Illinois with a doting Grandmother who taught her the way around a kitchen and that food is representative of love. Her current quest is to find the love in local dishes and the chefs behind them. In addition to running all things PhoenixBites, Taryn is also a freelance writer, sharing her insight on the best dishes and where to get them each and every month.
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