Double Strawberry Ice Cream

You may have noticed I am on a bit of a strawberry kick recently (see no-bake strawberry swirl cheesecake bars, strawberry shortcakes with balsamic chocolate glaze, strawberry & cream margaritas, and strawberry curd).  Well, the strawberry love continues.  This is partly because I still have a jar of strawberry curd in my fridge, and am tempted to add it to just about anything.  However, if you don't feel like making strawberry curd (but really, why wouldn't you?  twenty minutes and your strawberries will last for weeks in the fridge in a delicious, spreadable form) you can still make this ice cream.  Just omit the strawberry curd for single strawberry ice cream, or replace it with an equal amount of fresh strawberry puree.



This ice cream is rich and creamy thanks to the vanilla bean, strawberry curd, and custard base.  You have to try it!  It's also a wonderfully pastel shade of pink, my favorite color.



Ingredients (makes 1 1/2 quarts, adapted from Martha Stewart):

8 egg yolks (save the whites for breakfast or meringues)
2/3 cup plus 2 tablespoons sugar, divided
2 cups milk (I used 2%, but Martha calls for skim)
1/4 teaspoon salt
1/2 vanilla bean
1 pound strawberries, hulled and finely chopped
2 cups heavy cream
1/3 cup strawberry curd or fresh strawberry puree

In a saucepan (off the heat for now), combine the egg yolks, 2/3 cup of sugar, and salt.  Gradually whisk in the milk.  Scrape the seeds of half a vanilla bean into the mix, and throw the bean in, too.

Heat the mixture over medium heat and stir constantly with a wooden spoon until thickened, about 10-15 minutes.

Prepare a bowl set oven an ice bath (a larger bowl filled with ice or ice water).  Place a fine-meshed sieve on top.  Pour the thickened custard through the sieve, discarding the vanilla bean.  Stir in the cream and strawberry curd.  Let the mixture chill, stirring occasionally.  When the mixture is cold, I recommend you refrigerate it overnight to make sure it's REALLY chilled.

Mix the chopped strawberries with 2 tablespoons of sugar and set aside.

When the custard mixture is completely chilled, freeze in your ice cream maker.  A few minutes before the ice cream is ready, add in the strawberries.

Transfer to an airtight container and freeze for at least 2 hours before serving.

You can also sandwich some of this between two honey vanilla cookies for the world's best ice cream sandwich!

No-Bake Strawberry Swirl Cheesecake Bars

So, the other day I had a brilliant idea:  I put a big dollop of strawberry curd on top of some plain Greek yogurt.  It tasted amazing.  It didn't even taste like strawberry yogurt; it tasted like strawberry CHEESECAKE.  What?!?

It was clear that this idea needed to be explored.  However, due to feeling a bit lazy, I decided to explore without turning on the oven.  Thus, these strawberry swirl cheesecake bars were born.

(At the last minute, I added chocolate ganache to the top.  I didn't put it in the name because No-Bake Strawberry Chocolate Swirl Cheesecake Bars seemed like to much of a mouthful.  The chocolate definitely adds to the appeal, but its flavor doesn't overwhelm the strawberry.)

If you are into frozen cheesecake, you can totally freeze these.  After multiple taste tests, I decided I have a slight preference for the non-frozen, but well-chilled, variety.

Ingredients (makes 12-16 bars):

For the crust:

1/2 cup chopped pecans
1 cup graham cracker crumbs
1/4 cup powdered sugar
5 tablespoons unsalted butter, melted

For the filling:

8 ounces Neufchatel cheese (or use cream cheese)
3/4 cup Greek yogurt (I used full-fat, but 2% or 0% would probably work)
Seeds from half a vanilla bean
2/3 cup powdered sugar

For the topping:

1/3 cup strawberry curd
2 ounces bittersweet chocolate, chopped
1/2 teaspoon vegetable oil
1 tablespoon milk or cream

To make the crust, grind the pecans in a food processor until finely chopped.  Mix with the graham cracker crumbs and sugar.  Add the melted butter and stir to combine.  Press the crust into an even layer in the bottom of an 8 x 8 pan and set aside.

In a large bowl, combine all the filling ingredients.  Beat on high speed until smooth.  Dollop the filling on top of the crust and smooth into an even layer with a spatula.

To make the chocolate ganache, melt the chocolate with the oil and milk and stir until smooth (you can microwave it in 20 second intervals).

Dollop the strawberry curd and chocolate ganache on top of the filling.  Using a knife, swirl the toppings into the filling.

Refrigerate or freeze for at least an hour, then cut into squares and serve.

Strawberry Curd

Have you made lemon curd yet?  Either way, you're going to love this sweeter, pinker version.  I'm thinking you could put this on a dutch baby, pipe it inside some cupcakes, spread it on your toast, or drizzle it on some vanilla ice cream.

It's easy to make, and tastes like spring in a jar!  What are you waiting for?

In case you're not convinced, here are just a few delicious recipes you'll be able to make with your strawberry curd:

No-Bake Strawberry Swirl Cheesecake Bars

Double Strawberry Ice Cream

Strawberry Creamsicle Sherbet 

Rest assured that it's also fabulous just eaten by the spoonful.

Ingredients (adapted from this recipe on Lavender & Lovage; makes about 1 1/2 cups):

1/2 pound organic strawberries, hulled
Zest and juice of one organic orange
2 teaspoons lemon juice
Pinch of salt
1 cup sugar
8 tablespoons butter (1 stick), cubed
4 large eggs

In a food processor, puree the strawberries and orange zest until very smooth.



Heat water to a simmer in a double boiler or a saucepan.  In the top of the double boiler or a heatproof bowl, combine the puree, juices, salt, sugar, and butter.  Place the bowl on top of the pan of simmering water, making sure the bottom of the bowl isn't actually touching the water.  Beat the eggs and add them to the bowl.  Cook, whisking constantly, until the curd comes together and thickens, about ten minutes.  When the curd is done, it will coat the back of a spoon.

(Full disclosure: my strawberry curd was that grayish-pink color that used to be trendy but was never appetizing.  I added a few drops of red food coloring and one drop of yellow to perk it up.)

Store in sterilized jars in the refrigerator for up to two weeks.