The Last Ice Cream Recipe {Recipe: Grandpa Dolph's Strawberry Ice Cream)

It's strawberry season, so it's the perfect time to share this final ice cream recipe I have from my father-in-law. There are only 3 things I have seen him make: ice cream, sourdough pancakes, and sourdough waffles. I do believe making ice cream was his favorite out of the 3. In particular, he very proud of his chocolate ice cream recipe, found here:
https://motheralwaystoldme.blogspot.com/2017/06/never-tell-chemist-he-or-she-cant-cook.html

It is a very good ice cream!

Grandpa Dolph's Strawberry Ice Cream

As with his other ice cream recipes, this recipe is half of the original. He had an electric ice cream makers that used rock salt and ice and made about 4 quarts of ice cream. 

1 cups whole milk

2 cups (one quart) crushed strawberries

1-1/2 cups sugar (original recipe calls for 2 cups), divided

1 tablespoon flour

1/8 teaspoon salt

3 eggs, well beaten

2 cups heavy cream

In medium size mixing bowl, mix together well beaten egg, 1 cup sugar, flour, and salt; set aside. In a medium size sauce pan, scald milk to almost boiling (best to use a thermometer and heat to about 200ºF). Slowly stir in milk to egg mixture. Cook mixture in a double boiler* over medium heat and stirring constantly until mixture thickens, but do not boil. Remove from heat, strain, and cool in fridge until well chilled, about an hour. While ice cream base is cooling, mix together crushed strawberries with remaining 1/2 cup sugar; set aside in fridge until needed. After ice cream mixture has chilled, whip the heavy cream until stiff, then fold in ice cream mixture until well blended. Freeze ice cream mixture according to your ice cream maker's instructions**, adding strawberries when mixture partially frozen. 

Makes about 3 pints of ice cream. 

*I don't have a double boiler, so I use a metal mixing bowl set on top of a medium sauce pan filled with about 2 inches of water. You want to make sure the water does not touch the bottom of the bowl. 

**I have a Cuisinart ice cream maker that makes 2 pints. It worked to process the 3rd pint after the first 2. The ice cream bowl was still cold enough to freeze the ice cream. 

Enjoy!

'Tis the Season {Recipe: Sourdough Strawberry Scones}

Strawberry season is here! If you live in California, strawberry season is in full swing. I just picked up some Driscoll organic strawberries (not an ad, just a fan) from Watsonville, CA and they are fantastic right now. Strawberries are available year around, but I believe the strawberries taste better when purchased while they are in season. Be sure to check labels! The organic strawberries right next to the Driscoll ones were grown in Mexico. While these strawberries are fine, and I have purchased them before, it's nice to have more locally grown strawberries.

Sourdough Strawberry Scones

Adding sourdough discard gives the scones a nice flavor and texture. It doesn't add a very sour flavor, the baking soda mellows the sourdough's a bit. 

2-1/4 cups all purpose flour

1/3 cups sugar

1 tablespoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

8 (1 stick) tablespoons cold butter, cubed

1 egg, plus another egg, beaten, for brushing on top of the scones before baking. 

1/2 cup milk, plus 2-3 tablespoons

1/2 cup sourdough discard

1 cup chopped strawberries (about 5-6 large strawberries)

Sparkling decorating sugar, optional

Preheat oven to 425ºF. Line a baking sheet with parchment paper or silicon baking mat. Sift together flour, sugar, baking powder, baking soda, and salt into a medium size mixing bowl.  In a small bowl, whisk together egg and 1/2 cup milk. Pour egg mixture into the flour mixture and add sourdough starter and mix with a fork until just combined; fold in strawberries. If dough is too dry, add a little more milk a teaspoon at a time . Turn dough out onto a lightly floured surface and knead 10 turns. Flatten dough into a 3/4 inch thick disc and, using a large round biscuit cutter dipped in flour, cut as many possible from the disc; reform dough, handling as little as possible, and repeat cuts. Alternatively, flatten dough into 3/4 inch thick disc and cut into 8 wedges. Place cut dough onto prepared baking sheet, about 2 apart, then brush the tops with beaten egg, and sprinkle with sparkling sugar if using.  Bake 10-12 minutes. or until golden brown. 

Makes 10-12 round scones or 8 wedge shaped scones.

Lemon curd is an excellent accompaniment to these scones. I like this quick and easy microwave recipe from here: https://buttermilkbysam.com/mason-jar-microwave-lemon-curd/

Enjoy!