Two Berry Ice CreamPosted: July 6, 2013
Ah Summer. It’s that time of year where berries are in abundance, the weather is fine, and all I want to do is eat ice cream. I love summer. I am truly a summer baby. Today on the blog is a two berry ice cream, featuring summer’s delights: Strawberries and Cherries!
I bought these strawberries from Steve and Dan’s Fresh BC fruit. I got them while Market Mobbing with Slow Food Edmonton at the Terwiliger (SW) Market. I had an interesting chat with Steve. I’ve seen his tasty golden strawberries now at the 124 Street and the SW market, waiting patiently for them to appear at Strathcona, only to learn that he is not allowed to sell his strawberries at Strathcona because of an internal policy forbidding out-of-province fruit to be sold at all. I understand that when the Alberta Strawberries are in season, out-of-province berries should not be allowed at local markets; however, when the berries are not in season yet, why on earth would the market association forbid the sale of these delicious gems? As a local consumer, I have been taking my business elsewhere, because I can have access to these berries earlier in the year. Downtown also allows out-of-province vendors to sell fruit year round, as supplies last! To top it all off, I spoke with the market director at Strathcona about this, only to find out that only Alberta based vendors are allowed on the Market association. I smell some favoritism and silly politics going on. What do you think about this? Please comment below!
The best ice creams are made using a custard base. I’ve made ice cream the conventional way, with just cream, and I will never go back after creating custard based ice creams. So much more deliciously creamier!
Jacquie’s Awesome Two Berry Ice Cream
You will need:
1 cup pitted cherries
1 tsp sugar
1.5 cups of 2% milk
1/4 cup sugar
6 egg yolks
1.5 cups half & half
Chop up strawberries and cherries and place in a large bowl. Sprinkle with sugar. Mash into a tasty mess. Set aside. Separate eggs, reserving yolks in a large bowl. Add sugar and beat until light. While beating, heat milk on stove until steamy. Add to egg yolk mixture, stirring constantly, progressively, one spoonful at a time. Transfer mixture to stove and cook over medium-low heat, stirring constantly, until thick – thick enough to cover the back of a spoon. Transfer back into bowl, cover and let cool in fridge overnight or for at least 8 hrs. When ready to make ice cream, add creamer and berries. Make ice cream according to your ice cream maker’s instructions. Transfer to a airtight container and freeze a little longer before serving. Enjoy. A lot!