Strawberry Ice Cream

This may be the best strawberry ice cream I have ever tasted.  Pulled it from the current June 2018 issue of Martha Stewart Living.

Start it the night before you want to make it.

 Clean and halve a pound of fresh strawberries and put them in a blender or a food processor along with lemon juice and sugar.  Process until nice and smooth.

Press the purée through a fine sieve.  You should get around 1-1/2 cups of purée.

Bring the milk, cream, corn syrup, and sugar to a boil and simmer.

Cool the cream mixture in an ice bath until cool.

Once the cream mixture is cool, add the strawberry purée.  Cover with plastic wrap and refrigerate overnight.

Roughly chop the 8 ounces of strawberries and add to a mixture of vodka and sugar.  Cover and allow to macerate overnight in the refrigerator.

The next morning, process in your ice cream maker according to directions. When the ice cream gets to a soft serve stage, drain the reserved strawberries and add to the ice cream.  Use the drained vodka for another use (like a cocktail).

 Spoon ice cream into a bread pan and refrigerate.

 Strawberry Ice Cream
Makes 1-1/2 quarts
From the June 2018 issue of Martha Stewart Living

Ingredients:
Fresh strawberries - 1 lb. plus 8 ounces more; 
1 Tbsp. fresh lemon juice
1/2 tsp. kosher salt
1 cup low-fat milk
1 cup heavy cream
2/3 cup granulated sugar, plus 1/2 cup for macerating
1/2 cup light corn syrup
1/4 cup vodka

Mise en place:

• Clean and hull the pound of strawberries and cut in half
• clean and coarsely chop 8 ounces of strawberries
• squeeze lemon juice
• measure out all other ingredients

Method:
In a blender or food processor, purée  the halved strawberries with lemon juice and salt. Strain through a fine-mesh sieve (you should have 1-1/2 cups of purée; reserve any excess for another use).

Combine milk, cream, 2/3 cups sugar, and corn syrup in a medium saucepan. Bring to a boil, then reduce heat to low and simmer 2 minutes. Strain mixture into a bowl, set the bowl in an ice bath and let stand, stirring occasionally, until cold. Stir in strawberry purée. Cover with plastic wrap and refrigerate overnight. 

Stir together the remaining 1/2 cup sugar and vodka.  Add chopped strawberries and macerate, covered overnight in the refrigerator.

Process the purée mixture in your ice cream maker according to the directions.  When the ice cream is at the soft serve stage (towards the end of processing), drain the chopped strawberries and add the berries to the ice cream.  Save the liquid from the macerating strawberries for another use; most likely for a cocktail 😀

Transfer the ice cream to a loaf pan and freeze, wrapped in plastic, at least 4 hours and up to 1 week. Let stand at room temperature 10 minutes before serving.