Homemade strawberry ice cream, on my deck.
The raw unpasteurized whole milk and cream came from Meadowwood Farm in Enumclaw. The milk is $10 per gallon, the cream $6 per pint.
If you’ve got any health hangups about drinking raw unpasteurized dairy products, this milk isn’t for you. If you have no qualms, then this stuff’s for you: It tastes like fresh grass. It’s creamy yellow in shade, and thick and creamy to the mouth. Stays fresh in the fridge for two weeks. Great for drinking, making cheese, yogurt, creme fraiche or ice cream.
Fresh Strawberry Ice Cream
Makes about a pint
1 cup raw unpasteurized whole milk
1 cup raw unpasteurized whole cream
1 tablespoon vanilla
5 egg yolks tablespoon vanilla
1 cup sugar, divided
1 pint fresh strawberries, hulled and coarsely chopped
Combine strawberries and one-third cup sugar. Let macerate 2 hours. Combine milk, cream and vanilla. Set aside. Whisk or beat egg yolks and remaining sugar until thick. Whisk in milk-cream mixture. Drain the macerated berries; combine berry juice with custard base. Chill thoroughly in refrigerator. Freeze the custard base in an ice cream maker, according to manufacturer’s directions, adding the strawberries in the final two minutes.
I saved half of the juices from the macerated strawberries. I reduced the juice with calvados, and drizzled the strawberry-apple brandy syrup over the ice cream.
I’ve got home-spun Cherry Garcia in my freezer. I tweaked the recipe above: pitted and sliced Bing cherries instead of strawberries, plus one broken-up bar of Ghiradelli semi-sweet. I could have used better chocolate, but Jerry Garcia and Ghiradelli are both from San Francisco, so that’s where my heart goes. For a Northwest drizzle, I honored another Washington Bing — Bing Crosby — and boozed up my home-spun Cherry Garcia with cherry brandy syrup.
Raw unpasteurized milk at Meadowwood Farm: 20228 SE 400th St. Enumclaw; 360-802-3845; closed Wednesdays.