Summer is the season of love, wedding season. My own wedding anniversary is coming up in August. I can’t believe it’s been almost a year already. And although a year of baking for my husband probably means I wouldn’t fit into my wedding dress anymore, it’s all been worth every second.
This dessert is summer lovin’ in a bowl. Strawberries are the essence of summer. Roses are an undying symbol of love.
Strawberry Rose Ice Cream
Adapted from LCBO Food and Drink Summer 2013
1 1/2 cups washed, hulled and chopped strawberries
4 tbsp + 1/2 cup sugar
2 tsp rosewater (or to taste)
1 tbsp water
2 cups whipping (35% milk fat) cream
Mix half of the strawberries in a bowl with 2 tbsp sugar and rosewater and set aside.
Put the other half the strawberries into a small saucepan with another 2 tbsp sugar and 1 tbsp water. Heat for 10 to 20 minutes until strawberries are soft and broken down. Pour over the strawberries in the bowl while still hot. Mix together. Cover and refrigerate until chilled (at least 2 hours).
In a large bowl, whisk eggs with 1/2 cup sugar. In a medium saucepan, heat cream to steaming. While whisking constantly, pour the hot cream into the eggs. Pour the cream/egg mixture back into the saucepan and heat, stirring constantly, until it thickens enough to coat the back of a spoon. Cover and chill in the refrigerator (at least two hours or overnight).
Combine the chilled cream with the chilled strawberries. Churn in your ice cream maker as directed.