A new book, Great Scoops: Recipes from a Neighborhood Ice Cream Shop, is a homemade ice cream-making bible, taking you through all the steps you need (including equipment purchases) and supplying endless recipes. In short, if you have making ice cream on your summer bucket list, you’ll want to check it out. See below for a must-try classic strawberry recipe. “It is the taste of summer. The strawberry sauce used to make the ribbon is so easy to make and adding that extra ribbon makes the strawberry flavor really pop. And if you want it pink, adding beet juice is fun,” shares author Marlene Haley.
Excerpted from Great Scoops: Recipes from a Neighborhood Ice Cream Shop by Marlene Haley and Amelia Ryan of The Merry Dairy with Anne DesBrisay
STRAWBERRY RIPPLE ICE CREAM
Makes about 1 quart
15–20 (453 g) strawberries, green tops removed and coarsely chopped
1 Tbsp fresh lemon juice (about 1/2 a lemon)
1 cup (200 g) sugar
2 cups (473 ml) heavy cream
1 cup (236 ml) whole milk
1/4 tsp fine sea salt
5 large egg yolks (90 g)
1 qty Strawberry Sauce (see below)
- Combine strawberries, lemon juice and sugar in a medium-sized saucepan. Set aside for 20 minutes, or until the strawberries have released their juices.
- Prepare an ice bath (see below).
- Add cream, milk and salt to the strawberries. Using an immersion blender, purée until smooth. (Or you can blend ingredients in a regular blender, then transfer to the saucepan.)
- Stir over medium-high heat for about 5 minutes, until steam begins to rise from the surface. Remove from heat.
- While the dairy is warming, whisk the egg yolks in a medium-sized bowl. To temper the yolks, slowly pour 1 cup of the heated cream mixture into the yolks while whisking vigorously. Continue adding heated cream and whisking until about half of the hot cream has been added. Transfer the yolk mixture to the pan.
- Cook the mixture over medium heat, stirring continuously with a heatproof spatula, until the mixture is thick enough to coat the spatula or a digital thermometer reads 180°F (about 5–6 minutes). Immediately remove from heat and strain the custard through a fine-mesh sieve into the inner bowl of the prepared ice bath.
- Cool the custard in the ice bath until room temperature, stirring occasionally. Cover and chill in the refrigerator for at least 4 hours, or overnight.
- Place storage container in the freezer to chill. Freeze the mixture in an ice cream maker according to the manufacturer’s instructions until ice cream is thick and creamy and has increased in volume by about a third.
- Spoon a few scoops of just-churned ice cream into your storage container. Dollop strawberry sauce on top. Using a butter knife, gently swirl sauce into ice cream. Repeat by layering with ice cream and more sauce, then freeze.
PINK IT UP
To punch up the pinkness of your strawberry ice cream, dye the base with beet juice. Grate a large beet (wearing gloves if you don’t care for dyed hands) over a plate lined with a few sheets of paper towel. Gather up the edges of the paper towel so that the grated beets are enclosed. Squeeze the beets directly over the strained ice cream base (step 7) until you have your desired colour. Beet juice is so vibrant that just a little juice goes a long way.
HOW TO PREPARE AN ICE BATH
Fill a large bowl (or your kitchen sink) with ice. Burrow a smaller bowl, preferably metal as it will cool faster, into the ice. Add cold water to the larger bowl just until the ice cubes are barely floating.
The job of an ice bath is to cool your ice cream base quickly, a job it performs faster than the refrigerator could. Cooling the base quickly halts the cooking process and lessens the chance of pathogens forming. So, yes, preparing an ice bath requires an extra step in the process of ice cream making, but it’s an important one!
Excerpted from Great Scoops: Recipes from a Neighborhood Ice Cream Shop by Marlene Haley and Amelia Ryan of The Merry Dairy with Anne DesBrisay. Photographs by Christian Lalonde. Copyright © 2022 by The Merry Dairy. Excerpted with permission from Figure 1 Publishing. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.