| Prep: 20 mins | Cook: 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 375 | 25g | 14g | 38g |
| sugars | fibre | protein | salt |
| 32g | 2.5g | 5g | 0.2g |
Being a native of Portland, Maine, I’ve often found respite from seafood in the form of fresh, fruity comforts. One such dish is the Strawberry and Angelica Homemade Ice Cream. Yes, you heard it right! While I’m primarily known for my oceanic culinary expertise, my exploration in the kitchen reaches much beyond. This homemade ice cream recipe, with strawberries as its shining star, brings forth an interesting alliance of creamy richness, nuanced sweetness, and a vibrant fruity tang; a marriage made in gastronome heaven.
A Healthy Play on Flavor
What makes my Strawberry and Angelica Homemade Ice Cream even more lovable is its relatively guilt-free composition. Strawberries, the key ingredient, are replete with health benefits, such as a rich dose of antioxidants and Vitamin C. Besides lending a delightful tartness to the ice cream, they nourish your body in more ways than one. The Angelica herb, largely unknown and underestimated, brings forth a note of mild bitterness that perfectly counters the sweetness of strawberries and sugar. What’s more, Angelica herbs are known to promote digestion and fight inflammation, making this a mindful addition to an otherwise indulgent treat.
A Versatile Delight
Not just a standalone star, this homemade ice cream also plays well with other desserts. Think of sinking a spoon into a warm, gooey chocolate lava cake and then cooling off with a dollop of this strawberry and angelica ice cream – absolute bliss! Or, consider pairing it with a slice of a classic New York Cheesecake – the creamy, velvety ice-cream beautifully cuts through the dense richness of the cheesecake, leaving your palate refreshed, yet desiring for more. And, don’t even get me started on how well it complements the classic Maine Blueberry Pie!
There’s something about homemade ice cream, isn’t there? Something that transports us back to our childhood, to the simpler times. I remember, back in Portland, how Erin and Samantha, my two adorable daughters, eagerly waited by the kitchen counter as I churned out fresh flavors, their faces lit up in anticipation for that first sweet, creamy spoonful. And, even today, this Strawberry and Angelica Homemade Ice Cream keeps that tradition – that love for homemade ice cream – alive in our home.
What You’ll Need
- 3 cups fresh strawberries
- 1 cup granulated sugar
- 1 tablespoon lemon juice
- 2 cups heavy cream
- 1 cup whole milk
- 1 teaspoon pure vanilla extract
- 1 tablespoon Angelica herb, finely chopped
- 6 egg yolks
Method
Step One
Begin by combining fresh strawberries with half a cup of granulated sugar and lemon juice in a medium-sized bowl. Mix well and let sit for at least an hour, stirring occasionally until the sugar has completely dissolved and the strawberries have released their juices.
Step Two
Pour the strawberry mixture into a blender or food processor and puree until smooth. You can strain this mixture through a sieve if you want a smoother ice cream, but this step is optional.
Step Three
Next, combine the heavy cream and whole milk in a saucepan and heat over medium heat until it begins to simmer. Remove from heat and add in the Angelica and vanilla extract.
Step Four
In a separate bowl, whisk the egg yolks with the remaining half cup of granulated sugar until the mixture is pale and thick.
Step Five
Gradually pour the hot milk mixture into the egg yolk mixture while whisking continuously. This is called “tempering” and will prevent the eggs from scrambling.
Step Six
Once all of the milk has been incorporated, pour this mixture back into the saucepan and heat over medium heat, stirring constantly until the mixture thickens enough to coat the back of a spoon. This should take about 10 minutes. Do not allow the mixture to boil or the eggs will curdle.
Step Seven
Remove from heat and let the custard cool to room temperature. Then stir in the strawberry puree. Cover and chill in the refrigerator for at least 4 hours or overnight.
Step Eight
Finally, pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions. Once it’s churned, you can eat your homemade strawberry and Angelica ice cream immediately, or store it in an airtight container in the freezer to enjoy later.
