anticipating summer :: ICE CREAM!

today it's going to reach 70 degrees here in my corner of New England. though we in these parts know it's just a tease, it does mean that Spring had actually, officially arrived. the tulips are out, the crocuses have croaked, the daffodils are ta-tooting (don't they look like little trumpets, announcing that Spring is here?) and we're feeling frisky.

for my son, this means that "summer, must be coming next week!" and summer means ice cream. and for us, that's something to get excited about. for him it's like Christmas. or even better.

so, today, in honor of the weather and thoughts of summer, i bring you my favorite ice cream recipe. FRESH STRAWBERRY ICE CREAM. it's yummy. really yummy.

it always amazes me when i make my first batch of ice cream in the summer (or spring) how much better it is than *any*thing you find in the market. it's just so good.

so, get our your ice cream makers everyone! it's time for some strawberry lovin'.

STRAWBERRY ICE CREAM

ingredients:

1 cup heavy/whipping cream
1/2 cup half & half
2/3 cup sugar
5 large egg yolks
1/4 cup light corn syrup
3 cups fresh strawberries, hulled (from one 16-ounce container)

instructions:

1. combine cream and half & half in heavy medium saucepan. stir sugar, yolks and corn syrup in medium bowl. bring cream mixture to simmer. gradually stir cream mixture into yolk mixture. return mixture to saucepan.
2. using wooden or rubber spatula, stir over medium-low heat until custard thickens and leaves path on back of spatula when finger is drawn across, about 10 minutes (do not boil). transfer custard to bowl. cover and refrigerate custard until cold.
3. puree strawberries in food processor. gradually blend in custard. strain custard through fine-mesh sieve.

4. process in ice cream maker according to manufacturer's instructions. transfer to container and freeze until firm. if you want to jazz it up a bit, mix in some chocolate chips before you put it in the freezer. that's some extra good yum.

that's all it takes, friends.