Tuesday, May 14, 2013

Strawberry Ice Cream


I've been on an ice cream kick lately. Maybe because I'm very happy that winter is over or maybe because I feel like we need to start using the ice cream maker that we ignored for several months or maybe because I just want cool and creamy desserts. But I want frozen dessert. First it was the amazing Cinnamon Gelato, then it was the delicious and citrusy Orange Sherbet, and now it's this Strawberry Ice Cream from Brown Eyed Baker.
The process is just like that of many ice creams we've made - make a delicious custard base, add flavors, chill, churn, enjoy. This time, the additional flavor was strawberries pulsed with sugar and lemon juice in a food processor. We always chill our custard overnight and churn it the next morning.

This is delicious! Lots of strawberry flavor. Because it's ice cream, not gelato or sherbet, it's not quite as smooth or melty, but it's just as flavorful. Definitely a make again ice cream treat.
I'm still playing with the new camera and trying to find the best spot for food photos. For these strawberry ice cream photos, I was struck by how different the ice cream color is depending on whether I had it on the table right in front of the window or on the counters near the window.

Strawberry Ice Cream recipe from Brown Eyed Baker here: http://www.browneyedbaker.com/2010/07/23/fresh-strawberry-ice-cream-recipe/

*The only thing we did differently is we added some vodka to the ice cream when we churned it since supposedly that helps keep the ice cream from getting too hard in the freezer. Not sure if it really works, but we always add a bit of alcohol when we churn.

2 comments:

  1. Regarding the color of food items depending on where you take them, that's almost certainly a white balance issue. For best results (as long as you don't mind the minimal setup time), keep a blank white card handy and use manual white balance where you tell the camera that the white from the blank white card is what it should target as white. Do that once per photo session as your first task and you should have quite consistent results no matter the lighting. :)

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  2. Oh yeah, the vodka bit is also an easy way of ensuring you should end up with scoopable frozen desserts even straight out of the freezer simply due to its much lower freezing point than water. Any strong alcoholic drink would do but vodka is a good choice due to not adding any flavor on its own. Just don't add too much or it'll never freeze at all! :p

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