This time of year we’re flush with gorgeous strawberries-the deep red ones that smell sweet and perfect, one of my favorite scents in the world. On today’s episode of the View from the Bay I made two of the strawberry recipes from Cooking from the Farmers’ Market, Strawberry Creme Fraiche Ice Cream and Fresh Strawberry and Spinach Salad. Both let the berries shine through, one in a sweet way and the other savory. Click the video above to check it out!
When you’re done watching, head to the market to buy the best berries you can find and fire up the ice cream maker. Look for small, deep red, fragrant strawberries as opposed to the gigantic ones at the supermarket, usually anchored by a hard white core and little flavor.
Strawberry Creme Fraiche Ice Cream (adapted from Cooking from the Farmers’ Market)
1 vanilla bean, split and scraped
1 cup each heavy cream and whole milk
3/4 cup sugar
pinch of salt
4 egg yolks
2 cups (about 8 ounces) fresh strawberries, hulled and cut into 1/2-inch pieces
1 teaspoon fresh lemon juice
1 cup creme fraiche
Combine the vanilla seeds, vanilla pod, cream, milk, 1/2 cup of the sugar, and the salt in a medium saucepan and bring to a boil, stirring until the sugar is dissolved. Turn off the heat. In a large bowl, whisk the yolks then whisk in 1 cup of the warm cream mixture. Add the yolk mixture back to the saucepan with the remaining cream mixture and cook over low heat, stirring gently with a wooden spoon, until the mixture thickens slightly and coats the back of the spoon, 3-4 minutes. Strain the mixture into a heatproof bowl and set it into a bowl of ice water, stirring often until cool, about 30 minutes.
Puree half of the strawberries, the remaining 1/4 cup of sugar, and the lemon juice in a food processor. Stir the puree and the creme fraiche into the cream mixture. Freeze the mixture in an ice cream maker, according to the manufacturer’s instructions. Just before the ice cream is done, add the remaining strawberries pieces and finish freezing. Ice cream will keep 1-2 days in your freezer but cover it tightly. Place it in an airtight container, covering the top surface of the ice cream directly with plastic wrap to keep any ice crystals from forming.