Strawberry or Avocado?

Today we’re just going to get down to it. I mean, why not? It’s too hot to mess around.

This is one of my favorite recipes and it comes to you from cooking.com.

I’ve tried other Strawberry ice cream recipes, but I’ve always come back to this one. Part of why I tried other recipes is because of the corn syrup. It just seemed wrong to me, but it really works. And you know what they say, “if it ain’t broke. . . “

Strawberry Ice Cream
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1 cup heavy/whipping cream
1/2 cup half & half
2/3 cup sugar
5 large egg yolks
1/4 cup light corn syrup
3 cups fresh strawberries, hulled (from one 16-ounce container)

Combine cream and half & half in heavy medium saucepan. Stir sugar, yolks and corn syrup in medium bowl. Bring cream mixture to simmer. Gradually stir cream mixture into yolk mixture. Return mixture to saucepan.

Using wooden or rubber spatula, stir over medium-low heat until custard thickens and leaves path on back of spatula when finger is drawn across, about 10 minutes (do not boil). Transfer custard to bowl. Cover and refrigerate custard until cold.

Puree strawberries in food processor. Gradually blend in custard. Strain custard through fine-mesh sieve.
Process in ice cream maker according to manufacturer’s instructions. Transfer to container and freeze until firm.

That’s all it takes. One year for a friend’s graduation party, I made ice cream sandwiches with this recipe and some chocolate cookies, because, come on, strawberry and chocolate. . . it’s kinda unbeatable in the yum department.

In the “really? Someone is going to eat that?” department, check out weeklydish.com for a recipe that’s. . . well, just weird—Icy Hot Avocado Ice Cream. Here’s what the author has to say about serving to folks: “But, here’s the interesting part: even though they think it’s strange, people can’t quit eating it. Because, apparently, strange can be good.”

I have to admit—I’m intrigued.

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