Have I ever mentioned that I’m the youngest of 5?
Over the years, it’s really had its perks. Don’t let people tell you otherwise.
Sure, I’ve had my share of hand-me-downs. But by the time my parents got to me, they were way too worn out by my sibs…..so admittedly, I had it MUCH easier than them. My grandparents babied me and in fact, even my elder sibs were known to indulge me from time to time.
When I was in kindergarten, my sis P, would often meet me at my bus stop to walk me home. And on some occasions, she would make a pit stop at Dairy Queen on our way home to indulge me in some VERY special treats. I would fluctuate between ordering a Lime Mister Misty Float—a Peanut Buster Parfait-–or even a simple Dipped Cone. All of them were amazing delights!
So when I began making a Strawberry Ice Cream the other day (due to our excess of berries from Tanaka Farms), my sis P said the house smelled like Dairy Queen.
Quite the compliment, if I do say myself.
Sweet. Tangy. Fragrant.
Just how strawberries should smell.
And the end result tasted even better than it smelled. Creamy and packed FULL of berry flavor. Due to our super fresh berries, I even halved the amount of sugar in the recipe. But if you find that your berries are slightly lacking in punch—by all means, go the full amount.
In my opinion, iconic desserts like this should always evoke childhood memories. But I do wonder, did Dairy Queen put vodka in their ice creams too?
Strawberry Ice Cream
From America’s Test Kitchen
1 ½ Cups Heavy Cream
1 ¼ Cups Whole Milk
1 Cup Sugar
6 Whole Egg Yolks
1 Quart Strawberries, hulled and sliced
Pinch of Salt
1 Teaspoon Vanilla Extract
1 Teaspoon Lemon Juice
3 Tablespoons Vodka
Set a fine mesh strainer over a medium sized bowl and set the bowl over a large container of ice water. Heat the cream, milk, and ¼ cup sugar in a medium size sauce pan over medium heat stirring occasionally to dissolve the sugar, until steam appears and the liquid is hot (175 degrees) about 5 minutes.
When the milk mixture is hot, in a separate bowl, whisk the yolks and remaining ¼ cup of sugar together until smooth. Slowly whisk about 1 cup of the hot milk mixture (temper) into the yolks. Then slowly whisk the tempered yolk mixture back into the remaining hot milk mixture. Continue to cook the custard mixture over medium heat until it is very hot but not simmering (180-185 degrees).
Strain the custard mixture into the bowl set in the ice bath and let cool, stirring occasionally, for about 10 minutes. Remove the custard mixture from the ice bath, cover tightly with plastic wrap and refrigerate for about 3 hours.
Meanwhile, bring the strawberries, salt, and remaining sugar to a simmer in a medium sized saucepan over medium-high heat. Cook, smashing the berries slightly, until they have released their juices and are broken down, about 5 minutes. Transfer to a small bowl, cover with plastic wrap, and refrigerate until needed.
Strain the berry mixture through a fine mesh strainer. Stir the strained juices, vanilla, and lemon into the chilled custard mixture. Pour the mixture into the ice cream canister and churn following the manufacturers instructions until the mixture resembles soft served ice cream. Toss the strained strawberries with the vodka and add to the machine when there is about 2 minutes remaining before the churning is complete.
Transfer the ice cream to an airtight container and press plastic wrap against the surface. Cover the container and freeze the ice cream until it is firm—about 3 hours.