I’ve styled, photographed and prepared this recipe, together with few more, for the March issue of “Revista Atelierul”, having as topic the Italian spring and famous recipes. You can very soon read the recipes in Romanian, in the upcoming magazine, but until then, taste it here.
Ingredients for 600 g ice-cream :
- 180 ml milk
- 100 g crystal sugar
- 300 g sour cream
- 300 g fresh strawberries
- 3 egg yolks
- a pinch of salt
In a small saucepan, heat the milk with the sugar, until the sugar’s melts, approximately 5 minutes. Set aside.
Lightly beat the yolks and gradually pour over it the milk. Set the mix again on medium heat and stir continuously with a wooden spoon. Stir until the cream becomes thicker, aprox. 10-12 minutes.
Fill a large bowl with ice cubs and cold water. Pour custard through a fine-mesh sieve into a bowl set over the ice bowl. Stir in the sour cream. Let stand, stirring occasionally, until chilled.
When the cream has chilled, add in the strawberries already smashed using a stick blender. Combine well the strawberries into the cream. Put the ice-cream into the freezer for 45 minutes. Then, put it out and stir well, to dissolve the ice crystals. You don’t want your ice-cream to have ice inside. Redo the same procedure every 15 minutes, for 2-3 hours, until the cream freezes and ice crystals are not forming anymore.
Recipe adapted from Martha Stewart, “Everyday Food” – 2009[/stextbox]