Do you sometimes wish you had a cook like Mrs. Weasley in your home? Imagine finishing off a weeknight supper with homemade strawberry ice cream. Harry enjoyed this dessert, the finish of a sumptuous meal, the night before going to see the fateful international Quidditch match (see
Harry Potter and the Goblet of Fire, Chapter 5).
Ingredients:1 pound of strawberries, chopped
1/4 cup granulated sugar
1 cup strawberry jelly (not jam or preserves)
1 1/2 cups milk
1 1/2 cups heavy cream
3 egg yolks
Preparation:- Mix the strawberries and sugar together and let it sit for 1 hour to allow the juices to be extracted. Drain well and reserve the juice. Set aside.
- Combine the strawberry jelly, milk, and heavy whipping cream in a medium saucepan and cook over high heat, whisking constantly, until the jelly has melded and the mixture is smooth -- do not boil. Temper the egg yolks by whisking in 1 cup of the hot mixture; then return the yolk mixture to the saucepan while whisking constantly. Cook until the mixture thickens slightly; again, do not boil. Pour the mixture through a sieve.
- Stir in the reserved juice. Lay a piece of plastic wrap directly on the surface to prevent a skin from forming and cool to room temperature. In seperate containers, chill the custard mixture and chopped strawberries until completely cold, about 6 hours for the custard.
- Freeze the custard mixture according to the manufacturer's instructions for your ice cream maker. Add the strawberries 2 minutes before the churning is over. Transfer to an airtight container and freeze until firm.
Makes about 6 cups.Recipe courtesy of The Unofficial Harry Potter Sweet Shoppe Book by Dinah Bucholz.
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