Strawberries and Swiss Vanilla Ice Cream
If you don’t have a machine to freeze the ice cream, use a really high quality industrially made ice cream as a substitute.
1 quart milk
10 ounces sugar
10 egg yolks
7 fluid ounces cream
Bring the milk and sugar to a boil. Whisk the yolks in a bowl. Whisk 1/3 of the boiling liquid into the yolks. Return the remaining liquid to a boil and whisk in the yolk mixture. Cook, whisking constantly, until thickened, about 30 seconds. Strain into a bowl set over ice and cool immediately. Add flavoring, strain and chill overnight. The following day, whisk in the cream and churn the ice cream.
Vanilla Ice Cream: Add 3 split vanilla beans to the milk before bringing to a boil.
Coffee Ice Cream: Add 2 ounces ground coffee to the milk. Bring to a boil and steep 30 minutes. Strain and filter; add 1 ounce very strong coffee along with the cream before churning.
Chocolate Ice Cream: Add 3 1/2 ounces cocoa powder and 3 1/2 ounces bittersweet chocolate to the custard as it comes off the fire.
Select perfectly sweet height of season berries and they need no accompaniment. Just rinse and hull the berries right before serving and serve with some vanilla ice cream and/or some unwhipped cream on the side.