Strawberry Swirl Vanilla Ice Cream

As I mentioned in my Salted Caramel Ice Cream with Salted Caramel Shards I have recently worked on a super fun article for Whisk Magazine which was published on Wednesday, June 20. Today I am sharing with you a Strawberry Swirl Vanilla Ice Cream, part 2 of the 3 part post series. In each post, I will share different tips and ice cream recipes that I shared with the Whisk readers. In the Salted Caramel Post I shared 'Have Your Equipment Ready' and 'Making an Ice Cream without an Ice Cream Maker'. Today there will be a couple other tidbits that will demystify ice cream making.

Fruity ice cream 
I love most if not all fruit in ice creams in their natural state. I find the cooking process alters the flavor of the fruit especially when I wish to capture in seasonal fruit at its best. My choice of handling fruit in ice creams is macerating the fruit in sugar and then pureeing. This can be done a couple days ahead. For fruit that tends to get oxidized and turn dark, I would add a couple drops of lemon. The best way of having this particular strawberry and vanilla is by scooping it into a soft serve cone, I buy organic, and licking the strawberry swirl with the vanilla for full effect of texture and flavor! True. I am not sensationalizing it with an evocative description! :)

Don’t shy away from substituting the strawberries with other berries such as cherries or blueberries or any other seasonal fruit such as stone fruit in the summer time. You can completely incorporate the puree to make a strawberry ice cream, instead of a swirl if you wish. Add chocolate chips, crushed cookies or cookie dough to the vanilla custard base instead of a fruity swirl. All add ons should be mixed in in the last few seconds of churning. I also do not like using a vanilla bean in fruit swirl ice creams but I do use a vanilla bean in a plain vanilla ice cream or one mixed in with chocolate chips, crushed cookies or cookie dough.

Love Rum Raisin? About Alcohol and Ice Cream
Any unflavored or flavored liquor will add a flavor dimension to your ice cream, but will also make it softer as alcohol does not freeze. One or two tablespoons will do the trick but I have been known to go a tad overboard with my rum raisin ice cream. I would discourage you from adding liquors to parve ice creams.

In other news: on Wednesday, June 27, this week, was kind of cool  to see my photo chosen by The Los Angeles Times Food Daily Dish: 50 Shades of  Food: Warm, Gooey jalapeno cheese bread Food Porn
Please feel free to link up your 2012 ice creams in the comment section. Follow and join the conversations on twitter @foodwanderings, befriend Shulie Foodwanderings on FB, Like FoodWanderings FB page and oh I love Pinterest too, Shulie Madnick!

Churn and gear up for The 4th of July!

Strawberry Swirl Vanilla Ice Cream

1 ½ cups whole milk
1 ½ cups heavy whipping cream
5 egg yolks
1 ½ teaspoons pure vanilla bean
¾ cup sugar
*This vanilla base can be used in many flavor variations.

Strawberries Puree

2 cups fresh or frozen strawberries
¼ cup sugar (4 tablespoons)

Cut stems off the strawberries and slice. Add sugar, mix and refrigerate. Mix again an hour later or whenever you remember and let macerate until all sugar is completely dissolved while refrigerated. Puree through a food processor and refrigerate. This strawberries puree can be made a couple of days in advance and stored in an air tight container refrigerated.

In a non reactive medium sauce pan with a heavy bottom, pour 1 ½ cups milk, 1 ½ tsp pure vanilla extract and ¾ cups sugar. Mix milk, vanilla and sugar with a heat resistant rubber spatula or a wooden spoon, and keep on low/medium heat until milk starts bubbling around the edges of the pot.

While milk and sugar is warming up, whisk the egg yolks in a medium heat resistant bowl. Once milk starts bubbling around the edges of the pan, add in a few increments about ½ cup of the warm milk into the egg yolks while constantly whisking the yolks. Whisking the warm milk into egg yolks makes sure the yolks won’t curdle. This process is called tempering.

Add the tempered yolk mixture into the milk sauce pan and continue whisking on low/medium heat for about 10 minutes. Remove from heat, let cool and add the whipping cream*, mix, let cool and refrigerate for a few hours until chilled or overnight.

Strain chilled ice cream base through a sieve and churn in an ice cream maker according to manufacturer’s directions. If you do not own an ice cream maker, look at the 1st post in this series, Salted Caramel Ice Cream with Salted Caramel Shards, for alternate directions.

Scoop a few scoops of ice cream into a storage container, then add a layer of the strawberry puree on top of the ice cream layer and so forth until you get 4-6 layers total. Layer a thin layer of the Strawberry puree in between each vanilla layer. With a butter knife gently swirl the ice cream layers.

Soft serve after churning or freeze for a minimum of four hours. If ice cream is frozen overnight or for a few days, allow it to thaw on counter for 10 minutes before scooping. Dip ice cream scooper in cold or lukewarm water before scooping.  This ice cream tastes sensational!

*Alternatively let the milk custard base chill and then strain. Whip the heavy whipping cream with an electric egg beater or in a Kitchen Aid mixer until it reaches a very soft peak. Fold heavy whipping cream into the strained milk custard base until fully incorporated and proceed to churn and follow directions as directed for swirling the strawberry puree and freezing instructions. This will make ice cream airier, fluffier and lighter in color ice cream.I like my ice cream chiffon-like!