Strawberry Ice Cream- Vegan and Non-Vegan Versions

Note from Spago executive pastry chef Sherry Yard:  Adjust the sugar to the sweetness of the berries used. 
Yael says: “This is one of my favorite recipes!  I have made it for years, and it is always amazing. You can make it in a non-dairy version, which is great if you’re vegan or not wanting to mix meat and milk for Shabbat. I have made both recipes for my family, and they have a hard time telling the difference between the dairy  and the non-dairy one. To prepare it non-dairy, you would add Soyatoo! Soy Whip and omit the heavy cream. You can purchase Soyatoo at Whole Foods on Wilshire and 23rd.
Makes: 3 cups
1 1/2 pounds ripe strawberries, stems removed
2/3 cup sugar
1 3/4 cup heavy cream
1 1/2 teaspoon lemon juice
1 tablespoon Grand Marnier
pinch of sea salt, or to taste
1. In a heavy metal saucepan over a medium heat, bring the strawberries, sugar and 1/4 cup water to a boil.
2. Turn flame to low and continue to cook for 5-6 minutes, until the strawberries are translucent.
3. Cool the strawberry mixture, over ice, to 40 degrees F.
4. Once the berries are cool, pour into a blender, add heavy cream, puree smooth.
5. Add Grand Marnier, and lemon juice, and salt to taste.
6. Place a metal container in the freezer to store ice cream.
7. Freeze in ice cream machine according to manufacture’s instructions; once frozen, remove pre-frozen container and fill with ice cream.
http://blogs.laweekly.com/squidink/2009/08/sherry_yard_spago_pastry_chef.php

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About Yael Tenenbaum

Mom of 2 kids
This entry was posted in Desserts, Strawberries. Bookmark the permalink.

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