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Oh hai, Broma Bakery. It’s me, Sarah. I want to start off by apologizing for neglecting you for so long. Really, it wasn’t personal. I have this job, you see, that takes up all of the daylight hours. By the time I get home, I’m exhausted and instead of trying out a new recipe, I tend to whip up a batch of Katherine Canfield Cookies and call it a night (half the time boyfriend and I end up eating the batter and skip the oven bit. It’s a tough world). I’ve been so busy with work things that I haven’t had time to hang out with you. Sure, I’ve been in the kitchen, but I’ve been mostly cooking pastas and one pot meals, with the occasional steak or balsamic chicken when I’m feeling fancy.
The good thing is that my sister is in town for the summer! She and I are starting a farm share, and are going to be cooking a lot together. She is determined to bake a ton of Broma recipes with me, and I can’t wait to see what we come up with. Our first order of business was finding a recipe to knock your socks off. Gotta do it right, right?
So we made this for you. Homemade strawberry ice cream. Even made it with organic strawberries for that extra bougie touch. And it is delicious. Super creamy and velvety, without feeling heavy like the ice cream from those Vermont ice cream hippies. I’d say huge success. I made some gooey cocoa cookies to go with them, but I’ll save those for a different post :).
For the ice cream:
1 quart strawberries, hulled and sliced
1 cup granulated sugar, divided
1 tablespoon lemon juice
2 cups heavy cream, divided
1 cup whole milk
Pinch of salt
1 whole vanilla bean
6 egg yolks
3/4 teaspoon vanilla extract
Place the strawberries, ¼ cup of the granulated sugar, and the lemon juice in a food processor. Pulse 2 to 3 times, gently mixing after each pulse, so that most of the strawberries are mashed up, with a few larger pieces remaining. Transfer the strawberry mixture to a container and refrigerate for 1 hour.
In the meantime, start on the ice cream base. Warm 1 cup of the cream, the milk, the remaining ¾ cup of granulated sugar and the salt in a medium saucepan set over medium-low heat. Once the cream mixture is warmed through and the sugar is dissolved, add the vanilla bean, cover and remove from the heat. Let steep for 30 minutes.
Pour the remaining 1 cup heavy cream in a large bowl and set a mesh strainer on top. In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula (or reaches 170°F on an instant-read thermometer). Pour the custard through the strainer and stir it into the cream, then stir in the vanilla extract. Remove the strawberry mixture from the refrigerator and add it to the cream mixture, stirring to fully combine. Set the bowl in an ice bath and cool to room temperature, stirring occasionally. Once cool, cover and place the mixture in the refrigerator for at least 8 hours (or overnight).
Once the mixture is sufficiently chilled, remove the vanilla bean and churn the ice cream according to your ice cream maker’s instructions. I have a Kitchenaid ice cream attachment, and it took about 20 minutes for our ice cream to churn. Afterwards, we placed it into a loaf pan and put it in the freezer for an additional 4 hours.
Seriously, consider this with cocoa cookies. Ice cream sandwiches, anyone?!
Recipe from Brown Eyed Baker