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
- 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.
Recipe courtesy of The Unofficial Harry Potter Sweet Shoppe Book by Dinah Bucholz.
Pumpkin Juice Recipe
The Unofficial Harry Potter Sweet Shoppe Book