Can you even believe it’s July 1??? Half of 2015 is gone! Over! Byeez. It’s really kind of boggling my mind. Especially when I think about all those goals I set for myself earlier in the year… That I pretty much don’t even remember. Oops? Was one of them maybe to make more ice cream?? Or doughnuts and cupcakes?? If so, I’m absolutely killing it! If not, I’m still considering the first half of 2015 a success. The goal I’m seriously failing on is going to bed at a decent time and getting really good nights of sleep. The only nights I manage to get to sleep early seem to be on Friday nights, when I basically pass out on the couch with a cocktail at 9:00 p.m. Go figure.
At least I get stuff done when I don’t sleep? While ice cream is super easy to make, it can be time consuming in that you spend a lot of time waiting for things to chill. It’s rare that I start an ice cream in the morning and have it finished that same day. Unless I stay up super late, of course. I guess that’s one of the reasons I have trouble going to sleep… When I have the decision between sleep and ice cream, ice cream pretty much always wins (aside from Friday nights when a cocktail and the couch wins).
I’ve been craving strawberry ice cream like crazy lately, which is pretty odd for me since I don’t generally go for fruity ice cream, especially without some sort of chocolate involved. But I decided to put my cravings to rest and make my own strawberry ice cream, but with blueberries involved, too. And whenever I have the opportunity to add marshmallow swirls to ice cream, I always will. So, that’s there, too.
I made this ice cream with a coconut milk base, but you don’t have to. If you choose not to, just replace coconut milk with regular whole milk.
To begin, heat 2 C cream, 1 1/2 coconut milk, and 3/4 C sugar over medium heat in a medium-sized saucepan. Stirring constantly, let mixture reach just the point of simmer and remove from heat.
Lightly whisk 5 egg yolks in a separate bowl. And slowly pour about half of the warm cream/milk mixture into the bowl with the yolks, whisking continuously. This will help to temper the eggs so they don’t scramble when they combine with the hot milk. Then pour egg/coconut milk mixture back into the saucepan with the rest of the milk.
Continue to cook over low heat, while still whisking. When the mixture thickens enough to coat the back of the spoon, after about 5-7 minutes, remove the saucepan from the heat. Strain cream mixture into a bowl and cover with plastic wrap so that plastic is touching top of cream (this will prevent a skin from forming). Refrigerate until chilled, at least 5 hours. I told you there was some waiting!
Right before processing ice cream, mix 2 C sliced strawberries and 1 C blueberries with the remaining 2 T sugar and let sit for about 15 minutes. Of course, I recommend fresh strawberries, but you can use frozen, too.
Leave me alone with a pint of blueberries and I will devour the whole thing in under 5 minutes.
And yes, I did kind of sort of plan this ice cream to be the perfect colors for the 4th of July.
Now that the cream mixture is finallyyy chilled enough, freeze it in an ice cream maker according to the manufacturer’s instructions.
And when ice cream is almost frozen, mix in 1 t vanilla, the strawberries and blueberries and 1 C marshmallow fluff. You can find the recipe for marshmallow fluff and see the step-by-step photos here. Hint: it’s so easy!
When ice cream is frozen, remove to airtight containers and place in freezer for at least 4 hours to continue to harden.
Yup, more waiting. But worth it!! Because this is what you end up with:
Yup, a giant bowl of happiness! Ugh that sounded so cheesy, but doesn’t ice cream make you happy? Especially now that you’re an adult and you can keep as much of it in the freezer as you want and serve yourself as big of a bowl as you want. As often as you want.
That’s a really, really good thing and also a really, really dangerous thing. Being an adult is tough sometimes, huh?
Maybe that’s not my problem… Nobody is implementing a bedtime for me anymore. It’s a free-for-all and I don’t know how to handle it. Next thing you know, I’ll be eating giant bowls of ice cream in bed at midnight. Because I can!
And because this ice cream is so delicious, it is sure to bring sweet dreams. Plus, milk is supposed to help you sleep, right? I’m pretty sure that’s warm milk and not frozen milk, but it’s worth a try.
This 100% cured my strawberry ice cream craving. It isn’t a typical totally pink, artificial flavor and color strawberry ice cream. It’s a deliciously rich coconut and vanilla custard with luscious bites of frozen strawberries and blueberries and a smooth and sweet marshmallow swirl weaved in.
I may just have to keep a constantly replenishing stock of this ice cream in my fridge all summer long. But it’s especially perfect for this weekend… To celebrate the 4th of July!
The forecast was looking pretty rough for this weekend in Boston, but it’s starting to look up; sun and warmth are hopefully on the way. Hooray for a summery 4th of July!
How are you doing with any goals you set for yourself this year? Hopefully you’re getting more sleep than I am!
- 2 C heavy cream
- 1½ C full-fat coconut milk (1 can), or whole milk
- ¾ C granulated sugar, plus 2 T
- 5 yolks from large eggs
- 2 C strawberries, hulled and sliced into quarters
- 1 C blueberries, halved
- 1 t vanilla
- 1 C marshmallow fluff (see recipe below)
- • 1 large egg white
- • ½ C corn syrup
- • ⅛ t salt
- • ¾ C powdered sugar
- • ½ T vanilla
- • ⅛ t cream of tartar
- In a medium saucepan, heat cream, coconut milk, and ¾ C sugar over medium heat. Stirring constantly, let mixture reach just the point of simmer and remove from heat.
- Lightly whisk egg yolks in a separate bowl.
- Slowly pour about half of the warm cream/milk mixture into the bowl with the yolks, whisking continuously. Then pour egg/coconut milk mixture back into the saucepan with the rest of the milk.
- Continue to cook over low heat, while still whisking. When the mixture thickens enough to coat the back of the spoon, after about 5-7 minutes, remove the saucepan from heat.
- Strain cream mixture into a bowl and cover with plastic wrap so that plastic is touching top of cream (this will prevent a skin from forming). Refrigerate until chilled, at least 5 hours.
- Right before processing ice cream, mix strawberries and blueberries with the remaining 2 T sugar and let sit for about 15 minutes.
- Once cream mixture is chilled, freeze in an ice cream maker according to the manufacturer’s instructions. When ice cream is almost frozen, mix in vanilla, strawberries and blueberries and marshmallow fluff.
- When ice cream is frozen, remove to airtight containers and place in freezer for at least 4 hours to continue to harden.
- In the bowl of a stand mixer beat together egg white, corn syrup, and salt on high speed for 4-5 minutes until it thickens quite a bit. Your mixture will have started clear, but after beating, it will turn bright white.
- Mix in the powdered sugar, vanilla, and cream of tartar on low speed, until combined.
- Store in airtight container in fridge until ready to use. Can be stored refrigerated for up to 10 days.