I have a thing for pink lately. Or maybe it has a thing for me. Either way, though, we're very happy together.
And who wouldn't be happy dipping a spoon into this pretty pink ice cream? I'm calling this pink lemonade ice cream, and it's a custard based ice cream which gets its color from strawberries that were cooked down and pureed for a smooth, creamy frozen custard that's beautifully pink and luxurious.
Fresh lemon zest adds a nice tartness, but since I didn't add any lemon juice, the ice cream is missing the acidic punch that's characteristic of lemonade, and the strawberries are really more pronounced than the lemon. Still, though, I like the name and the balance of flavors.
The pretty little melamine spoons are from Shop Sweet Lulu, and I just love them. I really need to get a set of forks as well, and they have so many lovely colors. Sadly, I don't think they carry the polka dot and striped acrylic spoons any more, but there are so many other baking and party supplies to tempt me.
This afternoon, I planted an herb garden. Next to the rhubarb plant which emerged last month to our pleasant surprise, I planted strawberries, tomatoes, sage, thyme, rosemary, parsley, and plenty of sweet basil. It's our first spring in our own home, with our own backyard, and I love that I'll have fresh herbs for cooking this summer. A pair of birds are sitting on our fence, grooming their feathers and surveying my carefully planted herb garden, probably watching for a worm to crawl from the moist soil.
As spring gently sweeps through Colorado, our lilac bushes are full and blooming with a bounty of purple flowers. There's flowering trees in our backyard, too, that sprinkle the grass with a confetti of white petals.
It's going to rain tonight, and the sky is turning cloudy and gray. The air, so warm earlier, is chilly enough that I might close the windows.
Another busy Saturday, come and gone.
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Pink Lemonade Ice Cream
- 2 tablespoons unsalted butter
- 1 pound strawberries, hulled and sliced
- pinch of salt
- 1/2 cup granulated sugar, divided
- 2 cups heavy whipping cream
- 1 cup whole milk
- zest of two small lemons
- 5 egg yolks
- 1 tablespoon orange liqueur
In as saucepan, melt the butter over medium low heat. Add the strawberries, salt and half the sugar. Simmer until juicy, puree in a blender until smooth, and return to the saucepan. Simmer until reduced and some of the water has evaporated, about 5 minutes. Scrape into a bowl and set aside.
Pour the cream and milk into the saucepan and add the lemon zest. Warm over medium heat just until hot to the touch, but not boiling.
In a separate bowl, whisk together the remaining sugar with the egg yolks. Slowly drizzle about a cup of the hot cream into the eggs, whisking them to temper. Scrape the egg mixture back into the saucepan. Whisking constantly cook the custard until thickened, about 8-10 minutes.
Set a strainer over the bowl of strawberry puree; pour the custard through the strainer to remove the zest and any bits of cooked eggs. Whisk the strawberries with the custard and whisk in the orange liqueur. Cover the bowl with plastic, resting right against the surface of the custard, and refrigerate overnight to chill completely.
Churn the custard according to the manufacturer's instructions of your ice cream maker, then transfer to a container and freeze until firm, about 4-6 hours.
Yields about 2 quarts.
Recipe from Curly Girl Kitchen