Friday, May 27, 2011

Strawberry Custard

Summer is here, so let's eat custard! It's so creamy and sweet and delicious:-) And when you make it yourself, it tastes even better and you know exactly what you're getting. No mystery ingredients here! This recipe has alot of steps, but don't let that put you off, because it's super easy. And you'll be making it all summer long!









Strawberry Custard

Strawberry syrup ingredients:
2 cups strawberries (fresh or frozen)
1/4 cup water
3/4 cup sugar

Ice-cream ingredients:
2 eggs
3/4 cup sugar
3/4 cup milk
2 cups heavy whipping cream


For the strawberry syrup:
In a food processor or blender, process the strawberries with the sugar until smooth.

Place the strawberry syrup in the fridge for at least 2 hours or overnight. This will really enhance the flavor.

For the ice-cream:
In a food processor or blender, process the eggs with the remaining 3/4 cup sugar until the mixture is a pale yellow color and set aside.

In a large sauce pan, heat the milk just until bubbles start to form.

Pour the hot milk into the food processor or blender with the egg mixture and process until combined.

Pour the egg/milk mixture back into the saucepan.

Over low to medium heat, stir until mixture thickens and begins to stick to the back of your spoon. Remove from heat and let cool for 15 minutes.

Move to the fridge and chill completely - this will take at least 3 hours.

Add the whipping cream to the chilled milk mixture and combine well.

Stir in the strawberry syrup and combine well.

Pour into your ice cream maker.

Churn about 25-30 minutes or according to your ice-cream machine instructions. So yummy!

Makes about 1 1/2 quarts


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