Strawberry Graham Ice Cream

strawberry graham ice cream

Strudel Summer is coming, and while other people get ready by doing things like tanning, or perhaps setting up outdoor furniture, or maybe even switching out their wardrobes, I’ve started off my prep this year by making fruity ice cream. Because along with summer clothing, I should be prepared for summer desserts, right?

 

The inspiration for this ice cream recipe actually came from the frosting I made for my last post. The flavor was so ridiculously fresh and strawberry-y, I wanted to replicate it again. The method of reducing the strawberry worked perfectly in this ice cream – the mixture of intense strawberry flavor and cream created a rich, fresh, and super fruity dessert. I added in some graham to make the ice cream a little more fun and spicy, and while it’s definitely delicious, it’s not a requirement if either graham, or extra baking, isn’t your thing.

 

 

Something else I’m excited about this summer: I’m going to make it my 3rd year running attending the International Food Bloggers Conference. The conference is always a good time (last year I got to make my epic trip to Sur La Table), but for the past two years it’s been in Seattle, making it very easy for me to go. The move to Sacramento makes is a significantly more expensive endeavor, but I finally decided to go for it – and certainly because I really enjoy the conference, but *especially* because I get to hang out with my pal Erica. Unfortunately, Streusel can’t make it, so Erica and I will be on our own. The conference this year has a focus on the farm-to-fork industry, and I’m excited to learn a bit more about the field (hah!).

 

BUT! Back to the ice cream (which, as an aside, I fully expect to be cravingwhile at IFBC, since I think it’ll be about a million degrees in Sacramento at the end of July).

 

Here’s how it’s done:

 

Strawberry Graham Ice Cream

 

16 ounces strawberries, washed and with stems removed

2 cups heavy cream

3/4 cup vanilla

1 teaspoon vanilla

 

Place strawberries in a blender; puree until smooth. You should have about 2 cups of liquid.

 

Transfer strawberry puree to a saucepan over medium heat; bring to a boil, stirring often, until puree is reduced by half, about 30-40 minutes. Remove from heat and cool. You should have 1 cup of condensed liquid.

 

While the strawberry puree is cooling, pour 1 cup of the cream into a saucepan and add the sugar and vanilla. Warm over medium heat, stirring, until the sugar has dissolved. Whisk in the second cup of cream, and set aside for a few minutes to cool.

 

Once both liquids are cool, pour the strawberry puree into the sweetened cream, and whisk until combined. Pour into a ziplock bag, seal tightly, and submerge the ice cream mixture in an ice bath for about 30 minutes, until completely chilled. Churn the mixture in an ice cream maker according to manufacturer directions. Once it’s done (mine takes about 25 minutes), fold in chunks of the broken cookie, then pour ice cream into a container, and freeze until firm.

 

Graham Cookie

adapted from The Perfect Scoop by David Lebovitz

 

2 tablespoon of unsalted butter, at room temperature

3 tablespoons (45 grams) packed light brown sugar

1 tablespoon moasses

1 large egg yolk

1/4 cup whole wheat flour

1/4 cup white flour

1/4 teaspoon baking soda

1 tablespoon ground cinnamon

 

Preheat over to 350 and line a baking sheet with parchment paper or a silicone baking mat.

 

Beat together the butter and brown sugar until smooth. Stir in molasses and egg yolk.

 

In a separate small bowl, stir together the flour, baking soda, and cinnamon. Stir the dry ingredients into the butter mixture and mix until smooth. Using your hands, form the dough into a ball, then pat the batter onto the baking sheet in a circle about 5 inches in diameter, and bake for 12-16 minutes. Remove from oven and let cool. Once cool, break the cookie into chunks.

 

 

 

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