Strawberry-creme fraiche ice cream

Strawberry-Crème Fraîche Ice Cream
Makes 6 servings

Ingredients:

  • 1 vanilla bean, split lengthwise
  • 1 cup each (8 fl oz/250 ml) heavy (double) cream and whole milk
  • 3/4 cup (6 oz/185 g) sugar
  • Pinch of salt
  • 4 large egg yolks
  • 2 cups (8 oz/250 g) strawberries, hulled and cut into 1?2-inch (12-mm) pieces
  • 1 tsp fresh lemon juice
  • 1 cup (8 oz/250 g) crème fraîche
Preparation:
  1. Combine the vanilla seeds and pod, the cream, milk, 1/2 cup (4 oz/125 g) of the sugar, and the salt in a saucepan and bring to a boil, stirring until the sugar is dissolved. Turn off the heat.

  2. In a large bowl, whisk the yolks. Whisk in 1 cup (8 fl oz/250 ml) of the warm cream mixture to the egg yolks.

  3. Add the yolk mixture back to the cream mixture and cook over low heat, stirring, until it coats the back of a spoon.

  4. Strain into a heatproof bowl and set into a bowl of ice water. Stir often until cool, about 30 minutes.

  5. Purée half of the strawberries, the remaining 1?4 cup (2 oz/60 g) sugar, and the lemon juice in a food processor. Stir the purée and crème fraîche into the cream mixture. Freeze in an ice cream maker.

  6. Just before the ice cream is done, add the remaining strawberries and finish freezing.
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Fresh Strawberry & Spinach Salad
Makes 6 servings

Ingredients:
  • 1/4 cup (2 fl oz/60 ml) rice vinegar
  • 2 Tbsp sugar
  • 2 tsp poppy seeds
  • 1/2 tsp dry mustard
  • Salt and freshly ground pepper
  • 3/4 cup (6 fl oz/180 ml) canola oil
  • 6 cups (6 oz/185 g) baby spinach leaves
  • 2 cups (8 oz/250 g) strawberries, hulled and sliced
  • 1/4 cup (1 oz/30 g) thinly sliced red onion
  • 1/4 cup (1 oz/30 g) pecans, toasted and coarsely chopped
Preparation:
  1. In a small bowl, whisk together the vinegar, sugar, poppy seeds, dry mustard, and a pinch each of salt and pepper.

  2. Whisking constantly, slowly add the oil, and continue to whisk until the vinaigrette is well combined.

  3. In a large bowl, toss together the spinach, strawberries, onion slices, and pecans. Add half of the vinaigrette and toss gently.

  4. Add more vinaigrette as needed to lightly coat the ingredients. Serve right away.
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About Jodi Liano:

Jodi Liano is an author, cooking instructor, recipe developer and the author of Williams-Sonoma's Cooking from the Farmers' Market, Williams-Sonoma's New Flavors: Vegetables and Williams-Sonoma's Eggs cookbook.

Jodi graduated from the six-months full-time culinary course of Tante Marie's several years ago and has since worked in many aspects of the food business.

She has spent time in the kitchens of The Food Network in New York City, on the line at Rose Pistola restaurant in San Francisco and worked many hours with Mary Risley testing the recipes for The Tante Marie's Cooking School Cookbook. Her true passion is teaching cooking, particularly classes relating to cooking and entertaining at home.

Her focus in on making the kitchen an approachable and fun place for everyone.

For more information, go to mmmthatsgood.blogspot.com

>> Buy this book on Amazon: Williams-Sonoma Cooking from the Farmers' Market

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