How about some Tuesday ice cream?
Hey, there’s strawberries in it. In my book that means it’s a well-balanced snack. Making it perfect for the 3:30pm munchies. At least to me anyway.
Basically, this ice cream is my mood stuffed into a sweet little waffle cone, dipped in chocolate and piled high with strawberry ice cream. Typically I go for the chocolate, and I will still probably choose an indulgent chocolate cone over a fruity one, but today I am just feeling like I need to branch out a little and step away from the chocolate (at least for an hour). Plus, I am just loving everything about the month of June and we are only three days in. I am so in a summer mood, like all the time.
I think it will become pretty obvious, pretty fast just how cheery and well, colorful I am feeling.
One of the things I am finding that I love, is that with the changing seasons brings new inspiration as well as new moods. By moods I only mean that things in summer feel so much brighter and prettier than my mood in say, the winter, when things feel cozier and darker. I am having a hard time coming up with the right words, but basically I think it is cool how my changing moods reflect across the blog.
I think you can really see this change, mainly in my photos. Right now I am just loving adding color and brightness to everything. I am having so much fun setting up summery scenes and trying to convey what feeling I am going for with that particular food. I am still learning and figuring out what works and what doesn’t, so am not loving everything, but you never learn and improve if you don’t keep trying and changing, right?
I think that most foods come along with a stereotype or a certain scene associated with eating them. Like when I think of a turkey sandwich I think about picnics. BBQ chicken and ribs are a backyard BBQ. Watermelon conjures up a hot summer day by the lake or a field of green grass. Ice cream makes me think of walking down a board walk.
Summer foods are just naturally colorful, juicy and attractive. In summer, food can have fun because in general, everything is just more laid back.
Let’s be honest, summer food is the best!
Hello?!?! Fields and fields of fresh berries, ice cream at every corner!
The point of this ridiculously long, and probably super confusing to anyone but me, conversation is that summer is fun and I am loving creating summer foods.
It’s making me super happy. Well, that and I leave for Florida in 15 days. I am SO READY for vacation. Cannot wait!
Until then I am making all the ice cream I can! And um…YOU SHOULD TOO!!
You need to give this ice cream a try simply because it’s awesome and well… you need it. The kid inside of you needs it.
- In a medium size bowl whisk the egg yolks with 2 tablespoons granulated sugar until the yolks are pale yellow.
- Add the milk, heavy cream, honey and vanilla bean seeds + pods to a medium size sauce pot and set over medium heat. Bring the mixture to boil, watching very closely to make sure the milk does not boil over. Once the mixture is boiling, immediately remove from the heat and carefully pour about 1/3 cup of the hot milk into the eggs, whisking constantly to temper the eggs. Next, add the milk/egg mixture into the remaining pot of hot milk, whisking constantly. Place the pot back on the stove and stir custard over low heat until thick enough to coat the back of a wooden spoon, about 5 minutes.
- Place a fine-mesh sieve (strainer) over a large heat proof bowl and immediately strain the custard into the bowl. Discard the vanilla bean pods and let custard cool 10 minutes. Cover and place in the fridge for 4 hours or overnight, stirring as often as possible. If needed the custard can be quickly cooled in the freezer for 1-2 hours, but make sure to stir the custard every 30 minutes to prevent uneven freezing.
- Meanwhile add the strawberries, honey, water and vanilla bean seeds + the reserved pod to a medium size sauce pot. Place the pot on the stove over medium high heat and bring to a boil, reduce the heat to a simmer and simmer for about 8 minutes. Using a slotted spoon scoop out the strawberries, leaving the liquid in the pot. Bring the liquid to a boil and boil until it reduces to about 1/3 or 1/4 cup. Turn the heat off and add the strawberries back.
- Now take two thirds of the sauce and place it in a blender or food processor and puree until smooth. Pour into a bowl and allow the strawberries to cool before adding to the ice cream.
- To make the crumble, preheat an oven to 325 degrees F. Grease a rimmed baking sheet.
- Add the graham crackers crumbs, brown sugar, a pinch of salt and the butter to a bowl. use your hand to massage the butter into the graham crackers until the butter and sugar are evenly distributed. Transfer to the prepared baking sheet and bake until light golden brown, about 10 minutes. Let cool to room temperature.
- Once the ice cream mixture is well chilled, freeze in an ice cream maker according to the manufacturer’s instructions. During the last five minutes add the strawberry sauce (NOT the chunks of strawberries). Fold in the strawberry chunks and as much of the graham cracker crumble as you like. Transfer the ice cream to an airtight container (or in my case a loaf pan). Freeze for 4-6 hours before serving. Allow to sit on the counter five minutes, scoop and enjoy!
I mean, I am not messing around here it. Oh, and dip your cones in chocolate. It’s the way to go.