The Scoop

Where does your favorite flavor rank in popularity? 


(Flavor, percent preferring) 

1. Vanilla, 29%

2. Chocolate, 8.9%

3. Butter pecan, 5.3%

4. Strawberry, 5.3%

5. Neapolitan, 4.2%

6. Chocolate chip, 3.9%

7. French vanilla, 3.8%

8. Cookies and cream, 3.6%

9. Vanilla fudge ripple, 2.6%

10. Praline pecan, 1.7%

11. Cherry, 1.6%

12. Chocolate almond, 1.6%

13. Coffee, 1.6%

14. Rocky road, 1.5%

15. Chocolate marshmallow, 1.3%

All others, 23.7%

{Source: International Ice Cream Association}

The Aroma: Ice cream season is now approaching. Homemade is still popular when it comes to peach flavor or pistachio. No need to crank for your cone, the wood barrel ice cream maker has now gone electric.



Some recipes cannot be instant, quick or easy. But that doesn't mean it cannot be enjoyable to prepare. Before you know it you will taste the fruits of your efforts. There are so many new ice cream machines on the market today; so whether you are hand churning or letting the machine do the work, making homemade ice cream can be a good reason to have an activity at your next social gathering.

This strawberry ice cream recipe is a recipe I've used for years - but an important thing to note is that fruit never has the same flavor twice, due to it's level of ripening. You will need to taste the strawberries and adjust the sugar up or down depending on the sweetness of the fruit.

Strawberry Ice Cream

Makes six servings, about two quarts | George Hirsch Lifestyle

1 quart fresh strawberries very ripe, hulled and split

1 cup heavy cream

1/2 cup half & half or milk for a lighter ice cream

3/4 - 1/2 cup pure cane granulated sugar, variable based on the sweetness of fruit

3 egg yolks

3 Tablespoons light corn syrup

1/8 teaspoon pure vanilla extract

Place 3/4 of the the strawberries into a blender or food processor, and puree until smooth. Sieve pureed fruit into a large bowl, and set aside. Roughly chop remaining strawberries and add to pureed berries.

To Make the Base Vanilla Sauce

Heat heavy cream in a sauce pan over medium heat until a gentle simmer reaches the edge of the pan.

While cream is heating up, in a large bowl, whisk together the sugar, egg yolks, half & half, corn syrup, and vanilla. Gradually pour the hot cream into the egg yolk mixture, whisking constantly. Return the mixture to the sauce pan, and heat whisking until the mixture is thick enough to coat the back of a spoon; about 5 minutes. Do not allow the mixture to boil.

Strain vanilla sauce into the berry puree through a sieve, mix, and place over an ice bath to fully chill. Note: The base vanilla sauce can be made a day ahead.

Fill an ice cream maker with the mixture, and freeze according to the manufacturer's instructions.

TIP: Only use very ripe or better yet, over ripened fruit. This is a great way to use up less than picture perfect fruit in your kitchen.

Options: The strawberries may also be substituted for other summer soft fruits such as; cherries, peaches, mango, papaya and kiwi.

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