My sister and brother-in-law kindly lent us their high tech cuisinart ice cream maker (it has its own refrigeration unit). We had fun!! They have retrieved their ice cream maker, we have to get our own machine! Because now that we've tasted the good stuff, we can never go back to commercially made ice cream.
10% Cream, Sugar and Corn Starch:
Make sure to get all the cream! Add cornstarch to some of the cream.
Put the rest of the cream (the cream without any cornstarch) and the sugar into a pot. Whisk it together and bring it to a boil.
Add the cornstarched cream to the rest of the foamy hot cream. Whisk well to remove any lumps
Close up of hot foamy cream
Cool the cream by putting the pot in a cold water bath.
Notice that the cream is still quite runny before being put into the machine.
Pour the cooled cream into containers and refrigerate to cool further. This is the base for most of the ice creams.
Limes and Sugar: zest and juice the limes. Put sugar, lime juice and zest into a pot to make into a syrup.
Lime syrup - Make sure the syrup is cold before adding it to the cold cream base in preparation for being churned.
preparation: The strawberries should be like loose jam and completely cooled before proceeding. Pour them into a pot or bowl and add the cooled custard.
Close up of strawberries before the custard was added
Mash the strawberries to remove lumps and pour the mixture into the machine
Put the blade in (note that the container is about half full), close the lid and begin churning for about 40 minutes.
After churning, the ice cream container is about ¾ full.
Pour the finished ice cream into container.
It's now ready to freeze til firm.
lime, ginger and caramel ice cream (ginger mint makes a lovely garnish)