| Prep: 20 mins | Cook: 40 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 529 | 34.9g | 20.8g | 42.8g |
| sugars | fibre | protein | salt |
| 37.5g | 1.3g | 8g | 0.13g |
There is something incredibly special about the Sweet Woodruff Ice Cream recipe. Perhaps it’s the playful marriage of tart strawberries with the uniquely fragrant sweet woodruff or the way the decadent creaminess carries notes of childhood memories. But I have to say, the heart of its charm lies in the personal connection it taps into – a reflection of the wholesome midwestern comfort I grew up with and absolutely adore.
A Touch of the Heartland
The way the freshness of farm-picked strawberries and sweet woodruff permeates the creaminess of this dessert encapsulates the essence of farm-to-table freshness that characterises much of Nebraskan cooking. It echoes that classic taste of sweet summer days and community gatherings, familiar to many of us who have experienced a true heartland harvest season.
Delight in Every Spoonful
But this Sweet Woodruff Ice Cream recipe isn’t just about flavors from my childhood. This satiating dessert also carries the distinct signature of quality ingredients and balanced nutrition. The whole milk and heavy cream provide essential fats and proteins, while the egg yolks enhance the richness and provide vital minerals and vitamins. The strawberries, apart from their pop of color and sweetness, also offer a generous amount of vitamin C and antioxidants. Finally, the sweet woodruff leaves – these gems are not merely a curious addition but a well-known digestive aid in traditional European medicine.
A Delectable Pairing
This Sweet Woodruff Ice Cream can be an excellent foil for various desserts, just like a good old-fashioned Nebraskan corn casserole pairs well with a hearty beef stew. An apple pie or a tart rhubarb crumble could pair especially well with it, the acidity and crunch of these desserts helping to balance the velvety texture of the ice cream.
Easy to Love, Easy to Make
In essence, what I profoundly love about this recipe is its simplicity and character, richly flavored by wholesome ingredients while still providing nutritional benefits. It stands as a testament to what Nebraska brings to the table – a heartfelt combination of home, comfort, and taste.
What You’ll Need
- 1.5 cups of whole milk
- 1.5 cups of heavy cream
- 1 handful of fresh sweet woodruff leaves
- 6 egg yolks
- 3/4 cup of granulated sugar
- 1 tablespoon of vanilla extract
- 2 cups of chopped strawberries
- 1 tablespoon of lemon juice
Method
Step One
Start by heating the whole milk and heavy cream in a saucepan over medium heat. Wait until it simmers, then remove it from the heat.
Step Two
Add the sweet woodruff leaves to the hot milk and cream mixture. Make sure to thoroughly mix so that the flavor of the leaves infuses into the cream. Let this mixture steep for about 25 to 30 minutes.
Step Three
In a separate bowl, whisk together the egg yolks, sugar, and vanilla extract until it is well combined and creamy. Set this mixture aside for later.
Step Four
After the sweet woodruff has steeped, strain the milk and cream mixture through a fine mesh sieve into another bowl, making sure to press all the moisture out of the leaves. Discard the spent leaves.
Step Five
Gradually add the strained milk and cream mixture to the egg yolk mixture, whisking constantly to prevent the eggs from cooking. Once combined, return this mixture to the saucepan.
Step Six
Cook the mixture over medium heat, whisking frequently, until the mixture thickens enough to coat the back of a wooden spoon. Make sure not to allow it to come to a boil.
Step Seven
Remove the custard from the heat and let it cool down. Once it’s cooled, cover it with a lid or cling wrap and refrigerate for at least 2 hours or overnight.
Step Eight
Once your custard mixture is adequately chilled, transfer it to an ice cream maker and churn according to the manufacturer’s instructions.
Step Nine
While your ice cream churns, you can prepare your strawberries. Chop them up and add lemon juice. Stir until well combined.
Step Ten
When your ice cream is almost finished churning, add the strawberries to the ice cream maker. Keep churning until the strawberries are well integrated.
Step Eleven
Transfer the churned ice cream to a lidded container. Freeze it for at least 4 hours, or until it’s firm enough to scoop.
Step Twelve
When you’re ready to serve the ice cream, let it sit at room temperature for a few minutes before scooping. This ice cream is perfect on its own or with a sprinkle of additional fresh sweet woodruff leaves on top.
