The act of making your own ice cream not only ushers into your home the approach of summer but also impresses guests who assume this store-bought staple is a culinary challenge.
The beauty of this ice cream recipe is that it doesn’t call for eggs, and therefore there is no tempering or cooking involved. And no one will taste the difference. The creamy and delicious results stand up to any egg-based ice cream on the market. To this simple strawberry ice cream we add delicious lemon- and mint-infused tuiles and homemade strawberry jam to highlight early-summer flavors.
Strawberry Ice Cream with Tuiles and Jam
Serves | 4 to 6 |
- 1 cup crushed fresh strawberries
- ¾ cup sugar
- 1½ Tbsp fresh lemon juice
- ¼ vanilla bean, scraped
Strawberry Ice Cream
- 1 cup fresh strawberries
- 2 Tbsp + ½ cup sugar
- 1½ cups heavy cream
- 1 cup half-and-half
- 1 vanilla bean, scraped
- 1 pinch kosher salt
- 4 oz unsalted butter
- 4 oz confectioners’ sugar
- ½ cup egg whites, at room temperature
- ½ vanilla bean, scraped
- 1 tsp finely chopped fresh mint
- 1 tsp lemon zest
- 4 oz cake flour
| Preparation – Strawberry Jam | Purée berries until slightly chunky or crush with a potato masher. Measure 1 cup of the smashed berries and place in a medium saucepan. Add the sugar, lemon juice and vanilla bean scrapings, and cook over low heat until sugar dissolves. Increase heat to medium-high and boil for 10 minutes, stirring frequently to avoid burning on the bottom. To test the jam, place a dollop on a plate and place the plate in the freezer for a few minutes. Run your finger or a spoon through the center of the dollop. If the line holds, the jam is ready. If the jam runs back together, it needs to cook a little longer. Cover and refrigerate until ready to use. Any unused jam can be refrigerated for up to a week.
| Preparation – Strawberry Ice Cream | Chop and crush the strawberries, place them in a mixing bowl with 2 Tbsp sugar, and set aside to macerate. In a large measuring cup or bowl, mix remaining ingredients until well-combined. Turn on your ice cream spinner with frozen insert attached. Slowly pour the cream mixture into the spinner and allow to spin for 20 minutes or until it becomes thick and creamy. At this point, add the macerated berries and let them churn into the ice cream. Turn the machine off and scrape the ice cream into a separate container. Cover container and freeze for 1 hour.
| Preparation – Lemon-Mint Tuiles | Preheat oven to 400ºF. In a large mixing bowl, cream butter and sugar together. Beat in egg whites a little bit at a time until fully incorporated. Fold in the vanilla bean scrapings, mint and lemon zest. Mix in the flour, being careful not to overmix the batter. Refrigerate for 20 to 30 minutes. Place the mixture into a piping bag or a zip-close bag with a corner snipped off. Pipe the tuiles into your desired shape on a parchment-covered sheet pan or cookie sheet and bake for 6 minutes or until a few brown spots begin to appear. Leaving the oven door open, remove the tuiles with the brownest spots to a cool tray or countertop so that the cooking process stops. Remove remaining tuiles as they begin to brown.
| To Serve | Place a scoop of ice cream in a dessert dish and garnish with tuiles and jam.
Taking shape. To give your tuiles a little more dimension, lay them over the curve of a rolling pin or the edge of a glass upon removing them from the oven. Let them cool this way, and they will firm up and hold their new shape.
Batter up. The tuile batter can be made up to a week in advance. When you are ready to use the batter, you may need to lightly remix it before adding to the piping bag. If your batter is too cold, it will be difficult to work with, so let it sit out for a few minutes to soften slightly before you proceed with the recipe.
Join FEAST and Schnucks Cooking School on Wed., May 23, at 6pm to make the tasty dishes in the menu above. Tickets are just $45 for a night of cooking, dining and wine. RSVP at schnuckscooks.com.
On the menu:
- Saltimbocca skewers
- Whole-wheat pasta
- Mixed greens salad
- Strawberry ice cream with tuiles and jam