Strawberry Week with this classic choice compliments of Molly Moon’s Homemade Ice Cream.
For most of my elementary school–era summers, I spent the weekdays with my maternal grandparents, Faye and John. They owned Pengilly’s Saloon, a Cheers-y feeling little bar where Idaho’s lawyers, politicians, judges, and hooligans would gather at happy hour. On summer mornings, I would go with my grandparents to collect the night’s earnings, make the bank deposit, and head to the grocery store. I will never understand why we needed to go to the grocery store every day, but I will always remember my Grandpa’s little tradition: he and I would lose Grandma Faye in the deli section and order ice cream. Every day! Before lunch! I was the luckiest kid in the world. Grandpa always got strawberry on a wafer cone. The taste of fresh strawberry ice cream will always remind me of Grandpa John. It is one of those nostalgic flavors that almost everybody loves—no matter what age. Use the freshest strawberries and the freshest cream you can find for this classic American treat.
Makes 1 to 1 1/2 quarts
1 1/4 cup crushed strawberries (see note), fresh or frozen
3 tablespoons sugar, divided
1 teaspoon vanilla extract
2 cups heavy cream
1 cup whole milk
Pinch of kosher salt
For perfect texture and ideal flavor, we recommend crushing the strawberries for this recipe.
If you’re using fresh strawberries, rinse, hull, and slice them in half. If you’re using frozen berries, thaw them completely in your refrigerator before use. To crush the berries, place them in a plastic storage bag and lay the bag flat on a hard surface. Using the heel of your hand, press down firmly on each berry to crush.
Place the strawberries in a small bowl. Sprinkle 2 tablespoons of the sugar and the vanilla extract over the berries and toss gently. Cover with plastic wrap and let the berries macerate at room temperature for 30 minutes, then transfer to the refrigerator to chill.
Put the cream, milk, salt, and remaining 1 tablespoon sugar into a small, heavy-bottomed saucepan and cook over medium heat, whisking until the sugar is dissolved. Just before the mixture comes to a boil, remove from the heat. Pour the mixture into a shallow pan or bowl and place in the refrigerator to chill thoroughly, 1 to 2 hours.
When the mixture is cold, stir in the berries. Pour it into an ice cream maker and process according to the manufacturer’s instructions. Using a rubber spatula, transfer the ice cream to an airtight glass or plastic freezer container. Cover tightly and freeze until the ice cream is firm, at least 4 hours.
Copyright © 2012 by Molly Moon Neitzel and Christina Spittler. Photographs © 2012 by Kathryn Barnard.