I decided to use them in ice cream. No complaints from the husband, nieces, or nephews! I made blueberry custard ice cream and strawberry custard ice cream.
I used the same recipe for both, but I used bits and pieces from 3 different blogs. The recipes are a combination of Rich and Creamy Vanilla Ice Cream from Cookie Madness, Blueberry Ice Cream from Fine Cooking, and Strawberry Ice Cream from Joy of Baking.
- You can make the blueberry and strawberry sauces a few days in advance and refrigerate.
- Put a medium sized covered empty bowl in the freezer ahead of time so it will be cold when you spoon the freshly churned ice cream into it.
- If you are making an ice cream pie, pour the churned soft ice cream directly into the pie crust. Don't freeze it hard, then soften it to put in the crust and re-freeze. If you do, the texture becomes icy. At least it did for me.
- Make scrambled egg-whites or an omelet with the leftover egg whites. I add about a 1/4 cup of milk, some salt, onion, and garlic powder. I also add any leftover cut up meat or veggies. Beat it up, fry it in some olive oil, and presto! OR Microwave it in a covered bowl with a vent, even easier!! You have a healthy meal to be followed by ice cream.
Strawberry Sauce: No photo :( You will need to use your imagination!10 oz of frozen or fresh strawberries
1/4 cup light corn syrup
1/2 teaspoon lemon juice
In a 2-quart saucepan, combine the berries, corn syrup, and lemon juice. Set the pan over low heat and mash the berries well with a potato masher or the back of a large fork. Increase the heat to medium low and bring the mixture to a simmer. Simmer for 10 minutes or until it gets thicker, stirring occasionally. Use an immersion blender to blend the sauce while it is in the pan. If you don't have one, use a regular blender or just mash real well. STRAIN. Refrigerate until cold.
Drumroll...the ice cream base:
Makes about 1 1/2 quarts
3/4 cup granulated sugar or 1/2 cup sugar and 1/4 cup light corn syrup
1/8 teaspoon salt
6 large egg yolks
1.5 cups 1/2 and 1/2
1 cup heavy whipping cream (not whipped!!)
1/2 t vanilla or other flavoring optional.
- Set a large bowl on a towel on the counter. Pour the cream into it. Put a hand held strainer on top of it. Set aside.
- In a medium sized mixing bowl, beat or whisk the sugars and salt into the egg yolks until thickened a bit. Set aside.
- Pour half-and-half into a 2 quart sized sauce pan and bring to a simmer (bubbling a bit), not a full boil.
- Slowly drizzle and constantly whisk the hot half-and-half into the egg mixture. If you pour too fast, you will get scrambled eggs. Pour the egg mixture back into the sauce pan and stir constantly with a heat proof spatula (making sure you stir from the bottom) until the custard thickens slightly and looks like thick eggnog. Be careful not to let the mixture boil or the eggs will scramble. Remove from the heat and pour the hot custard through the strainer into the bowl with cream. Press the liquid through the strainer if it is too thick. Stir just until combined. Partially cover (or condensation will drip water into your mix) and let cool to room temp. Stir in any extracts. Wipe off condensation from bowl cover, replace cover tightly, and refrigerate until cold or overnight.
- Place an empty medium sized covered bowl in the freezer to put the ice cream into once it is churned.
- For Strawberry or Blueberry Ice Cream. Right before you are ready to churn, stir 3/4 of a cup of the chilled strawberry or blueberry sauce into the chilled custard, then freeze in your ice cream machine according to the manufacturer’s instructions. When finished, the ice cream will have a soft-serve texture. If you want it harder, transfer it to the bowl you had in the freezer and freeze at least 2 hours.