Spring is in full swing, and it’s the perfect time to make use of springtime produce that is in season. Though frequently thought of as a summer fruit, strawberries are going to be ripe for the picking here in a few weeks. And there’s no better way to kick off warmer days than by making this fruity frozen strawberry custard.
Depending on which region you live in the United States, the best time to harvest strawberries will vary. Throughout most of the country, June is usually the sweet spot for picking strawberries. However, strawberries can be harvested in the deep South as early as late April and early May. Once you get your hands on those sweet, sweet berries, this custard recipe is exactly what you need to highlight them.
To make the custard, you’ll need sugar, lemon juice, whipping cream, eggs, milk, vanilla extract and of course, the main ingredient — strawberries. First, you’ll want to add sugar, lemon juice and strawberries to a medium bowl and then add it to a food processor after letting it stand for 30 minutes. To remove the seeds, pour your mixture through a mesh sieve.
Then you will need to heat the whipping cream and milk. After that, blend the eggs with sugar and vanilla extract before pouring in your hot cream mixture. Cook the egg-cream mixture for about five to 10 minutes. Once that’s done, pour the mixture through a sieve and let it cool. Add your pureed strawberries to the custard and then pour it into an ice cream maker and let it freeze until the custard begins to thicken. If you like your ice cream with extra fruit bits, you can add finely chopped strawberries while the machine is still running. When your custard is finally firm, all that’s left to do is grab a spoon and eat your cool creation.
Of course, this recipe is easy to swap out for other ingredients if you’re craving something other than strawberries. You can add in blueberries, rhubarb and raspberries to stick with the fruity flavors. Or you can mix in cocoa powder for a chocolatey route. Also if you can’t have dairy, you can substitute the milk and whipping cream for coconut or almond milk. And if custard isn’t your jam, don’t worry, there are plenty more frozen fruit desserts to make when it gets warmer.
Frozen Strawberry Custard
This recipe is by Diane Rossen Worthington, a James Beard award-winning radio show host and author of 18 cookbooks. This recipe was originally published in the Chicago Tribune.
Ingredients:
