Strawberry Ice Cream
~ 1 3/4 cups of heavy raw or organic cream
~ 3 fat strips of lemon peel
~ 1/2 teaspoon of fennel pollen
~ 1/8 teaspoon sea salt
~ 2 large free-range eggs
~ 2/3 cups plus 3 tablespoons agave nectar*
~ 3 cups ripe strawberries, trimmed and halved
~ 1 cup strawberries, trimmed and cut into chunks
~ Juice of 1/2 lemon
Makes about 5 cups
~ If fennel pollen is not available just substitute it with ground anise seed or fennel seed in the same proportion.
~ Agave nectar is 1.4 to 1.6 times sweeter than sugar.
~ Agave nectar is often substituted for sugar or honey in recipes.
~ In a heavy saucepan combine the organic cream, lemon peels, fennel pollen and salt and bring to a boil.
~ Remove from the heat and discard the lemon peels.
~ In a large enough bowl whisk the eggs with 2/3 cup of agave nectar.
~ Add the hot cream in a slow stream, whisking constantly.
~ Pour the mixture back into the saucepan and cook over moderately low heat, stirring constantly, until is slightly thickened.
~ Using a thermometer the temperature should not exit 170° Fahrenheit.
~ Do not allow it to boil.
~ Immediately pour custard through a fine sieve into a stainless steel bowl and let it cool to room temperature stirring occasionally.
~ Cover the bowl with plastic wrap and refrigerate for the minimum of 2 hours and up to 1 day.
~ While custard is chilling, purée the 3 cups of strawberries with the lemon juice and the remaining 3 tablespoons of agave nectar until smooth.
~Force the purified strawberry mixture through a fine sieve to remove the strawberry seeds (optional).
~ Add purée into custard (once is chilled) and stir well to combine well.
~ Freeze in ice-cream maker if available.
~ About 3/4 of the way through freezing, (time varies depending on ice-cream maker), stir in strawberry chunks and finish freezing.
~ If ice-cream maker is not available, add the 1 cup of strawberry chunks to the custard mixture.
~ Transfer the mixture to an airtight container and put in freezer to harden.
~ Once the ice cream is hardened, scoop into serving bowls and serve.
~ Good luck and enjoy.