6.28.2009

Ice Cream Sundays: Strawberry-Vanilla Bean

Strawberry-Vanilla Bean Ice Cream

Did You Know? Strawberries are the only fruit with seeds on the outside.

I did a guest post for Cooking Books recently, and in case you missed it, I thought I'd post what I wrote here today. I thought it might be fun to do an ice cream recipe every Sunday for the rest of the Summer, mainly for the play on words (Sunday/Sundae), but also because who doesn't like ice cream? And don't forget to check out Andrea's blog, she has a lot of interesting things to say, especially if you're into art, and her recipes are always perfection...

When Andrea asked me to guest post during the month of June for her "Off the Shelves" series, I was so flattered, and immediately knew I wanted to do an ice cream recipe. Perhaps one of the greatest culinary creations, ice cream is terrific anytime of the year, but when June rolls in, and the grills are rolled out, there's no better way to end an evening BBQ than with a bowlful of sweetened cream piled high with all your favorite toppings.

I know the task at hand was to be inspired by a favorite cookbook, but to be honest, I haven't opened any of my cookbooks in practically months, so this recipe is what I consider a Buff Chickpea original, but more likely adapted from numerous recipes around the web. I've never been a fan of strawberry ice cream that boasts chunks of the big red fruit, so I pureed the strawberries here before adding them to the vanilla bean-specked base. I love the aroma the vanilla imparts in the ice cream, and the wonderfully tiny beans it leaves in its place. The custard itself is almost too pretty to freeze, almost.



Vanilla Bean Custard

Strawberry-Vanilla Bean Ice Cream

Strawberry-Vanilla Bean Ice Cream

Strawberry-Vanilla Bean Ice Cream

Churning ice cream is like magic in my mind. It happens so quick, and the results are always spectacular. The deep red custard froze into a lovely pale pink, billowing out of the ice cream maker like cotton candy. Drizzled with hot fudge and doused with whipped cream, how can you go wrong? Thanks again Andrea for thinking of me. I hope I did Cooking Books justice, and I'd love to guest post again sometime!


Strawberry-Vanilla Bean Ice Cream

Strawberry-Vanilla Bean Ice Cream
More (up to 10) or less egg yolks may be used depending on the richness you are after.

1 3/4 cups heavy cream
1 vanilla bean, split lengthwise, seeds scraped
1/8 teaspoon salt
5 egg yolks
3/4 cup sugar, divided
1 lb strawberries (16 oz), trimmed and quartered


Combine cream, vanilla bean and seeds, and salt in a heavy saucepan and bring just to a boil. Remove from heat.

Whisk egg yolks with 1/2 cup sugar in a bowl, then add hot cream in a slow stream, while whisking. Pour back into saucepan and cook over moderately low heat, stirring constantly, until slightly thickened and an instant-read thermometer registers 170°F (do not let boil).

Remove vanilla bean (do not discard*), and immediately pour custard through a fine sieve into a metal bowl, then cool to room temperature, stirring occasionally. Chill, covered, at least until cold, about 2 hours, and up to 1 day (I stuck mine in the fridge overnight).

*Vanilla bean can be rinsed, dried until brittle, and tucked into your sugar bowl for some fragrant vanilla sugar (adding wonderful aromas to baked goods and future ice creams).

While custard is chilling, purée strawberries with remaining 1/4 cup sugar in a blender until smooth, then force through fine sieve (to remove seeds) into chilled custard. Stir purée into custard.

Freeze in ice-cream maker, then transfer to an airtight container and put in freezer to harden.

Makes about 5 cups. This ice cream is best the day it's made.


Strawberry-Vanilla Bean Ice Cream

12 comments:

  1. Pure Decadence!

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  2. Hayley, this is evil-good...you combined my two favourite flavours...strawbery and French vanilla.

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  3. What a awesome summer creation! I'm craving this right now.

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  4. Thanks for a truly lovely guest post, Hayley!

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  5. This looks HEAVENLY. I also don't like the huge chunks of strawberry in strawberry ice cream so I will be trying this for SURE very soon.

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  6. this looks amazing! Grat summer idea and congratulations on the guest post :)
    I love "real" strawberry ice cream, cannot stand the syrup-based stuff!!!

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  7. I love ice cream. I would eat a huge bowl of it every day if I could and never get sick of it!y

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  8. I wish I had an ice cream maker! This sounds delicious.

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  9. Would you be interested in doing more guest blogging? I'm starting a guest blogging series over at Carrie's Kitchen Creations. I'd love to include you!
    The ice cream looks delicious!

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  10. I love Buff Chickpea!I stumbled in through the Meyer Lemon post....You are slowly creeping up on Chocolate & Zuccini in my personal ratings.

    I am a newly diagnosed diabetic. Can you round up any reasonable icecream recipes for us sugar deprived souls?

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  11. This sounds wonderful. I can't stop staring at that gorgeous top photo - YUM! :)

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  12. awwww...what a healthy recipe....strawberries are great anti oxidant.....n i love strawberries n vanilla ice cream...perfect combo....but also ...FYI...there's another fruit, except it only got one seed that is outside the fruit...called cashew nuts...:)

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