Jane’s strawberry-espresso frozen custard
When one thinks of summer, what comes to mind is not usually the combination of Strawberries and Espresso…regardless these two marry each other pleasurably and with the introduction of sweet, rich custard lubricating your senses, this frozen treat will have you outside, shoveling spoon-fulls in your mouth all summer long. Make it, don’t regret it.
Ingredients:
6 Egg yolks
2 Cups of sugar
1 Tbs vanilla extract
2 Pints heavy whipping cream
16 oz fresh strawberries, chopped to preferred size
16 oz strawberries, mashed and simmered
6 Shots of espresso
GARNISH:
Chopped Almonds, mint
You’ll want freshly chopped strawberries as well as a jam to distribute the strawberry flavor well throughout the custard. Start your jam by mashing 16 ounces of strawberries, adding to a saucepan, and combining with 1 cup of sugar and 1/2 cup of water. Reduce on low for 10 minutes and set aside. Prepare your custard by whisking 6 Egg yolks and combining them with 1 cup of sugar, 1 tablespoon of vanilla extract, and 1/4 cup of heavy whipping cream. Reduce and thicken to your preferred consistency. Ensure to stir the mixture consistently to temper the eggs and keep them from breaking. Just before removing from heat, whisk together with y0ur jammed strawberry mixture to homogenization. Next add your freshly chopped strawberries to the custard and chill for 4-24 hours. Remove your mixture from the fridge, and churn with your favorite ice cream maker for at least 30 minutes adding in heavy whipping cream slowly. Garnish with almonds and chopped fresh mint.
