Strawberry and buttermilk ice cream
I have made a number of other variations of strawberry ice cream and sorbet (see the ice cream section on this blog) , but I like to keep experimenting with variations of the same ingredients for a couple of reasons. The same base ingredient, strawberries, can taste very different when made into an ice cream, or sorbet, or even a salad, this allows the chef to taste the nuances of the fruit when presented differently. You pair the dishes very differently, for example a rich ice cream after a lighter dinner or a light flavorful sorbet after a heavy or spicy meal. And finally, as a chef, I do not feel my skills and palate are improving unless I try something new all the time.
No matter the reason, I am so glad I tried this recipe. The fresh strawberries are brought alive by the soft yogurt and are beautifully creamy. You will be glad you did the extra step of removing the strawberry seeds, there is nothing to distract your palate from enjoying the sublime combination of flavors. I do love ice cream, but I will admit, this recipe absolutely dazzled me.
One of the problems of having too many cookbooks is that there are not enough days in a year or people or reasons to cook from them all the time. I generally trend toward 275 recipes a year, see my blog. It took me some time to arrive at this recipe, one that I have eyed for sometime. Like all her other cookbooks, this recipe and cookbook is outstanding. All her cookbooks bring a wonderful diversity of flavors and cuisines to my table. Go out and buy all her cookbooks, I cannot recommend them enough!
For more delicious recipes from this cookbook click here.
1 lb strawberries, hulled and roughly chopped
3/4 cup sugar (superfine, if you have on hand)
1 teaspoon vanilla essence, I love the Sprig brand
1 1/4 cups buttermilk, or yogurt
1/2 cup sour cream
Pinch of salt
Mix the hulled strawberries, sugar and vanilla in a bowl and allow to sit to macerate for 30 minutes. The strawberries with soften and give out some juices.
Add the strawberry mix (keeping a few tablespoons for garnish if desired) to a small blender and purée to a smooth liquid. Work the purée through a fine-mesh sieve to remove the seeds.
Mix in with the buttermilk, sour cream and salt till well combined.
Churn in an ice cream maker as per the manufacturer's instructions. Or you can freeze in the freezer, mixing the ice cream with a fork every hour till set.
Serve garnished with fresh strawberries if desired.