Strawberries + Booze + Ice Cream… what’s not to love? In developing this recipe, Chef Carrie Cowles opted for Grand Marnier, an orange-flavored cognac liqueur, but you could substitute Chambord Black Raspberry Liqueur or Amaretto for an almond flavoring. Strawberry season was late to arrive and is progressing quickly… seize the day!
- 1 quart fresh strawberries, washed, stemmed and quartered
- 1 cup granulated sugar (divided)
- 1 1/2 cups whole milk (we used Buttercup Farm raw milk with cream for the milk and cream)
- 2 cups heavy cream
- 5 egg yolks (free range chicken or duck eggs if you can get them!)
- pinch of salt
- 2 1/2 Tablespoons Grand Marnier
- In a food processor or blender, combine the strawberries and 1/2 cup of the sugar.
- Process until there is some liquid but also still some small chunks.
- In a saucepan, over medium heat, combine the milk, cream and other half sugar.
- Bring to a simmer.
- In a small mixing bowl, whisk the egg yolks until smooth.
- Add 1 cup of the hot liquid to the egg yolks and whisk until smooth quickly before the eggs cook from the hot liquid.
- Add the yolk mixture to the saucepan of liquid and whisk until incorporated.
- Bring the liquid back to simmer and continue to cook for 4 to 6 minutes or until the mixture coats the back of a spoon.
- Remove from the heat and stir in the strawberries and Grand Marnier.
- Whisk until smooth.
- Pour the mixture through a strainer into a glass bowl to remove any bits of cooked egg and place a piece of plastic wrap directly on top of the mixture.
- Cool the mixture completely.
- Freeze with your ice cream maker’s directions, it will be soft frozen and delicious, but will firm up in the freezer after a few hours.In addition to their work for Connecticut Food & Farm, the talented chefs and photographers who contribute to our blog also do professional work for the food industry. They created this original recipe and set of photos for the Coventry Regional Farmers’ Market. Want them to do the same for your farm, market or specialty food product? Contact us at email@example.com.