Baked Alaska....Mystery of Cold Ice Cream Inside a Hot Casing.

(Photo by brightestblue.wordpress.com)

What is Baked Alaska?

[http://www.foodreference.com/html/artbakedalaska.html}
Also known as: omelette á la norvégienne, Norwegian omelette, omelette surprise, glace au four. Ice cream encased in some sort of hot casing (pastry crust or meringue). Baked Alaska consists of hard ice cream on a bed of sponge cake, the whole  thing is then covered with uncooked meringue. This 'cake' is kept in the freezer until serving time, when it is placed in a very hot oven, just long enough to brown the meringue. Some brown it under a broiler, while I have seen others use a small blowtorch (propane) to brown the meringue.

Early versions of this dessert consisted of ice cream encased in a piping hot pastry crust. A guest of Thomas Jefferson at a White House dinner in 1802 described the dessert as "Ice-cream very good, crust wholly dried, crumbled into  thin flakes. The later version consisting of ice cream on sponge cake covered with meringue and browned quickly in a hot oven, is claimed as being created by many people, and popularized by many others. American physicist Benjamin Thompson  (Count Rumford) claimed to have created it in 1804, after investigating the heat resistance of beaten egg whites. This was called omelette surprise or omelette á la norvégienne. And then there is the story of it being passed on to the French in the mid-19th century when a Chinese delegation was visiting Paris. The Master-cook of  the Chinese mission was staying at the Grand Hotel in 1866, and the French chef at the hotel (Balzac?) learned how to bake ice cream in a pastry crust in the oven from him.

The name Baked Alaska originated at Delmonico's Restaurant in New York City in 1876, and was created in honor of the newly acquired territory of Alaska. An Englishman (George Sala) who visited Delmonico's in the 1880s said: "The  'Alaska' is a baked ice....The nucleus or core of the entremet is an ice cream.  This is surrounded by an envelope of carefully whipped cream, which, just before the dainty dish is served, is popped into the oven, or is brought under the  scorching influence of a red hot salamander." It is was supposedly later popularized worldwide by Jean Giroix, chef in 1895 at the Hotel de Paris in Monte Carlo.

BAKED ALASKA (Omelette Norvégienne), Cooked the Classic Way....
[Larousse Gastronomique: The World's Greatest Cookery Encyclopedia (1988 ed.)]

1. Prepare some vanilla ice cream using the following method: make a custard from 7—8 egg yolks, 200 g (7 oz, scant cup) caster (superfine) sugar, 3/4 liter 1 1/4 pints, 3 cups) fresh cream, and a vanilla pod (bean) or 1 teaspoon vanilla sugar. Freeze in an ice-cream churn. When the ice cream is fairly hard, pack it into a square cake tin and leave it in the freezer for 1 hour.
2. Meanwhile, make a sponge by beating 125 g (4 oz, 1/2 cup) caster sugar with 4 egg yolks until the mixture turns thick and white. Sprinkle on 150 g (5 oz, 1 1/4 cup) sifted flour, then add 40 g (1 1/3 oz. 3 tablespoons) melted butter and 4 egg whites whisked to stiff peaks with a pinch of salt. Pour the batter into a buttered square cake tin and cook for 35 minutes at 200°C (400°F, gas 6). Turn the sponge out and leave it to cool.
3. Heat the oven to 250°C (475°F, gas 9). Make a meringue mixture using 4 egg whites, a pinch of salt, and 75 g (3 oz, 6 tablespoons) caster sugar and put the mixture into a large piping (pastry) bag. Split the sponge in two through the middle and arrange the pieces side by side in an ovenproof dish; trim them into a regular oval shape. Sprinkle with 1/3 glass syrup flavored with Cointreau or Grand Marnier. Unmold the ice cream and mold over the sponge. Mask the sponge and ice cream entirely with half of the meringue, smoothing it with a metal spatula. Use the rest of the meringue to decorate the top with whorls. Dredge with icing (confectioners') sugar and place in the hot oven until the meringue is colored. Serve immediately.
4. Baked Alaska can be flamed when it is taken out of the oven, using the same liqueur that was used to flavor the sponge.

(Photos by whatcookingamerica.net, squidoo.com, channel4.com)

Chocolate Orange Bombe Alaska with Hot Chocolate Sauce 
http://www.bbcgoodfood.com/recipes/1936/chocolate-orange-bombe-alaska-with-hot-chocolate-s 
Ingredients: 
For the Cake:
2 eggs
2 egg yolks
3 tbsp caster sugar
100g bar dark chocolate (minimum 70% solids), broken into pieces
100g unsalted butter , cut into cubes
50g plain flour 
For the Marmalade Ice Cream:
1 vanilla pod
200ml whole milk
1 large orange , zest only
100g caster sugar
568ml pot double cream
6 large egg yolks
5 tbsp orange whisky marmalade (good-quality, fine cut) 
For the Centre:
600ml tub orange sorbet (you will only need approx 400ml), softened slightly 
For the Meringue Frosting Topping:
4 egg whites
225g caster sugar  

For the Chocolate Sauce:
200g bar dark chocolate (minimum 70 per cent solids)
1 tbsp golden syrup
25g butter
5 tbsp warm water
Method:

1. First make the cake: heat oven to 160C/fan 140C/gas 3. Lightly butter a Swiss roll tin and line the base with non-stick baking parchment. Put the whole eggs, egg yolks and caster sugar in a bowl and whisk with an electric hand whisk for 8-10 mins until light and fluffy. Meanwhile, melt the chocolate and butter in a bowl over a pan of almost simmering water, stirring occasionally.
2. When the whisked egg mixture is light and fluffy, gently fold in the flour with a large metal spoon or the whisk blades, taking care not to lose too much volume. Beat a small amount of the egg mixture into the melted chocolate, then gently fold the chocolate into the remaining egg mixture. Pour into the prepared tin, then tilt the tin from side to side until even and the corners are filled. Bake for 10 mins until firm, then leave to cool completely.
3. Line a 1-litre freezer-proof pudding basin with cling film. Cut a small circle of sponge cake to fit the base then cut triangular pieces to line the sides. Fill any gaps with trimmings and save the remaining sponge for later. Place the bowl in the freezer to firm up the sponge.
4. Make the ice cream: slice the vanilla pod in half lengthways and remove the seeds. Put the milk, vanilla seeds and pod, orange zest, caster sugar and cream into a medium pan and bring to the boil. Meanwhile, whisk the egg yolks together in a large bowl. Pour the hot cream mixture slowly on to the eggs, whisking all the time. Return the mix to a clean pan and stir constantly over a gentle heat for about 5 mins until the mixture has just thickened. Pass through a sieve and leave to cool for 30 mins. Churn in an ice-cream machine (or make by hand, see 'Try' below). Add the marmalade and continue to churn for another 10 mins until thick.
5. Scoop the ice cream into the cake-lined bowl, leaving a central indent for the sorbet layer. Sit a small bowl in the top of the ice cream to make a smooth indent for the sorbet later to sit in. Freeze for at least 1 hr, until just firm.
6. Fill the centre of the bombe with orange sorbet, cover the entire base of the bowl with a layer of sponge, cover with cling film and return to the freezer until needed, or at least 8 hrs ahead. This can be done well in advance and that's all the really hard work done.
7. To make the hot chocolate sauce, grate the chocolate into a bowl and add the golden syrup, butter and warm water. Melt over a pan of just simmering water until melted, stirring occasionally.
8. About 20 mins before serving, heat oven to 230C/fan 210C/gas 8. Whisk the egg whites and a pinch of salt in a large clean bowl until stiff but not dry. Whisk in the sugar, a little at a time, bringing it back to stiff peaks before each addition. Turn the bombe out onto an ovenproof serving dish and remove the cling film. Spoon the meringue all over the bombe to completely seal it. Using the back of the spoon or a palette knife, pull the meringue into dramatic swirls. Bake for 10-15 mins or until golden. Reheat the chocolate sauce over a pan as before or in a microwaveable bowl for 1 min on Low, stirring halfway through. Take the Chocolate orange bombe Alaska to the table immediately and serve sliced, drizzled with the hot chocolate sauce.

Making it quicker
Buy two 600ml tubs of best vanilla ice cream. Allow to soften in the fridge for 30 mins, then beat in the grated zest of 1 orange and 5 tbsp marmalade. Use as in step 5. You can also use a bought chocolate cake.

Making it sparkle
Pop a few mini sparklers on top and light just before serving. They cost around £2 for a packet of 10. Try tablematters.com or Paperchase.

Making ice cream by hand

To churn ice cream by hand, mix the custard base and marmalade together, then freeze in a plastic container for about 90 mins until it starts to freeze around the edges. Stir well with a fork, mashing up any frozen pieces, then repeat this process twice more until the mix is smooth and thick.

.

Old-Fashioned Alaska Bake Cake

[http://bakedcakes.com/chapter9.php?blog=15&order=ASC&posts=1&page=1&paged=11]Old fashioned dessert but still popular. This is really a fancy igloo of meringue over a ice cream.

Preparation for Baked Alaska
Step 1
Line the bottom and sides of an 8-inch round mixing bowl or deep 8-inch square container with foil. Spread ice cream in container, packing firmly. Cover and freeze 8 hours or until firm.
Step 2
Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x8 inch pan.
Step 3
Prepare cake mix with egg and almond extract. Pour into prepared pan.
Step 4
Bake in preheated oven according to package instructions, until center of cake springs back when lightly touched.
Step 5
Beat egg whites with cream of tartar, salt and sugar until stiff peaks form.
Step 6
Line a baking sheet with parchment or heavy brown paper. Place cake in center. Turn molded ice cream out onto cake. Quickly spread meringue over cake and ice cream, all the way to paper to seal. Return to freezer 2 hours.
Step 7
Preheat oven to 425 degrees F.
Step 8
Bake the Alaska on the lowest shelf, 8 to 10 minutes, or until meringue is lightly browned. Serve at once.

(Photo by Squidoo.com)

Baked Alaska

http://www.momswhothink.com/dessert-recipes/baked-alaska.htmlIngredients :

2 quarts vanilla ice cream, softened
1 (18.25 ounce) package white cake mix
1 egg
1/2 teaspoon almond extract
8 egg whites
1/8 teaspoon cream of tartar
1/8 teaspoon salt
1 cup white sugar

Directions:
1. Line the bottom and sides of an 8-inch round mixing bowl or deep 8-inch square container with foil. Spread ice cream in container, packing firmly. Cover and freeze 8 hours or until firm.
2. Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x8 inch pan.
3. Prepare cake mix with egg and almond extract. Pour into prepared pan.
4. Bake in preheated oven according to package instructions, until center of cake springs back when lightly touched.
5. Beat egg whites with cream of tartar, salt and sugar until stiff peaks form.
6. Line a baking sheet with parchment or heavy brown paper. Place cake in center. Turn molded ice cream out onto cake. Quickly spread meringue over cake and ice cream, all the way to paper to seal. Return to freezer 2 hours.
7. Preheat oven to 425 degrees F.
8. Bake the Alaska on the lowest shelf, 8 to 10 minutes, or until meringue is lightly browned. Serve at once.

Brown Sugar Baked Alaska with Chocolate-Hazelnut Ice Cream, Flaming Frangelico-Rum Sauce, and Candied Hazelnuts

[http://www.foodnetwork.com/recipes/emeril-lagasse/brown-sugar-baked-alaska-with-chocolate-hazelnut-ice-cream-flaming-frangelico-rum-sauce-and-candied-hazelnuts-recipe/index.html]

Recipe courtesy Emeril Lagasse, originally appearing in Emeril's Delmonico: A Restaurant with a Past, William Morrow Publishers, New York, 2005 

Ingredients:
1/4 cup hazelnuts
Chocolate-Hazelnut Ice Cream, recipe follows, or good quality, store-bought chocolate ice cream, softened Chocolate Cake, recipe follows
8 large egg whites
1 cup packed light brown sugar
Caramel Sauce, recipe follows
4 tablespoons hazelnut liqueur or dark rum (recommended: Frangelico)
1 tablespoon cold butter 
Directions:
Preheat the oven to 350 degrees F.
Spread the hazelnuts on a small baking sheet and bake until the skins are cracked and the nuts are deep golden brown, about 10 minutes. Place the nuts in a towel and rub them to remove the skins. Let cool.
Line a 1 1/2-quart 9-inch metal bowl with plastic wrap, leaving an 8-inch overhang. Spoon the softened ice cream into the bowl, spreading evenly. Fit the cake over the ice cream, pressing to adhere, and wrap with the overhanging plastic. Freeze until the ice cream is hardened, at least 4 hours.
Place the egg whites in a large bowl fitted with an electric mixer and beat until soft peaks form. Beating, gradually add the sugar, beating until the whites become stiff and a glossy meringue forms, about 5 minutes.
Uncover the cake and invert onto a metal or ovenproof platter, or a 9 or 10-inch diameter tart bottom. Working quickly, spread the meringue over the cake and out to the edges to seal. Freeze uncovered for at least 30 minutes and up to 12 hours.
Using a kitchen blowtorch, brown the meringue evenly on all sides. Arrange on a platter.
Combine the caramel sauce and hazelnuts in a medium saucepan and warm over medium heat.
Once the sauce starts to bubble, remove the pan from the heat and add the hazelnut liqueur. Return the pan to the heat and carefully tilt the edge of the pan toward the flame to ignite the liqueur. (Alternatively, light the mixture off the heat using a match and return to medium heat.) Once the flame dies out, swirl the cold butter into the sauce. Remove from the heat.
Drizzle the sauce over the top of the Baked Alaska and serve immediately.

Chocolate-Hazelnut Ice Cream

Ingredients:
1/2 cup hazelnuts

2 cups heavy cream

1 cup milk

1/2 cup granulated sugar

6 large egg yolks

1/2 pound semisweet chocolate, chopped

3 tablespoons hazelnut liqueur (recommended: Frangelico)

1 teaspoon pure vanilla extract]
Method:
Preheat the oven to 350 degrees F.
Spread the hazelnuts on a small baking sheet and bake until the skins are cracked and the nuts are deep golden brown, about 10 minutes. Place the nuts in a towel and rub them to remove the skins. Let cool and roughly chop.
Combine the cream, milk and sugar in a medium heavy saucepan and bring to a gentle boil over medium heat. Remove from the heat, add the hazelnuts, 

Beat the egg yolks in a medium bowl until frothy and lemon colored, about 2 minutes. Whisk 1 cup of the hot cream into the egg yolks in a slow, steady stream. Gradually add the egg mixture to the hot cream, whisking constantly. Cook over medium-low heat, stirring occasionally, until the mixture thickens enough to coat the back of a spoon, about 5 minutes.

Remove from the heat, add the chocolate, hazelnuts, hazelnut liqueur, and vanilla and stir until the chocolate is melted. Cover with plastic wrap, pressing it directly against the surface of the mixture to keep a skin from forming. Refrigerate until well chilled, about 2 hours.

Pour the mixture into an ice cream maker and freeze according to the manufacturer's instructions. Transfer to an airtight container and freeze until ready to serve.

Yield: about 1 quart

Chocolate Cake:
Butter, for greasing pan
1 1/2 cups all-purpose flour, plus more for dusting
6 tablespoons unsweetened cocoa
3/4 cup hot water
1 1/2 cups granulated white sugar
1 1/4 teaspoons baking soda
1/4 teaspoon plus 1/8 teaspoon salt
3/4 cup buttermilk
2 large eggs
1/2 cup plus 1 tablespoon vegetable oil
1/2 teaspoon vanilla extract
Method:
Preheat the oven to 350 degrees F.
Butter and lightly flour a 9-inch cake pan, knocking out the excess flour, and set aside.
Place the cocoa in a medium bowl and slowly add the hot water, whisking to dissolve. Set aside.
Sift together the sugar, 1 1/2 cups flour, baking soda, and salt into a large mixing bowl, and set aside. In a separate bowl, whisk the buttermilk, eggs, oil, and vanilla extract until well combined. Add the wet ingredients to the dry ingredients, and fold in the cocoa. Stir just until all the ingredients are combined.
Pour the batter into the prepared cake pan and bake until set in the center, about 20 minutes.
Cool the cake in the pan for 15 minutes, and then turn out onto a wire rack to finish cooling.
Yield: 1 (9-inch) cake, 8 servings

Caramel Sauce:
3/4 cup granulated sugar
2 tablespoons water
1/2 teaspoon lemon juice
1/2 cup heavy cream
2 tablespoons to 1/4 cup whole milk
Method:
Combine the sugar, water and lemon juice in a medium, heavy saucepan. Place over a medium-high heat and cook, stirring, until the sugar dissolves. Let boil without stirring until the mixture becomes a deep amber color, 2 to 3 minutes, watching closely so it doesn't burn. Carefully add the cream or it may splatter, whisk to combine, and remove from the heat. Add the milk, 2 tablespoons at a time, until the desired consistency is reached. Remove from the heat, and allow to cool before using.

Individually Baked Alaska with Chocolate Cake and Cacao Nib Vanilla Bean Ice Cream
http://www.simplysugarandglutenfree.com/baked-alaska-with-chocolate-cake-and-cacao-nib-vanilla-bean-ice-cream/
Makes 6 individual Baked Alaskas
Adapted from Everyday with Rachel Ray

Cake Ingredients:
Makes 1 thin 9 x 13 cake
1/2 cup boiling water
1 tablespoon espresso powder
1/4 cup cold water
1/4 cup oil - vegetable, canola, or grapeseed
1 extra large egg, lightly beaten
1 tablespoon good quality vanilla extract
1/2 cup agave nectar
1 cup gluten-free flour blend
1/2 cup dutch processed cocoa power
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt

Ice Cream:
2 pints of your favorite ice cream, enough for 6 generous scoops

Meringue:
4 egg whites
2 tablespoons of agave nectar

Method:
Make the cake:
Preheat oven to 350 degrees F. Coat a 9 x 13 inch baking pan with cooking spray and line with parchment paper.
In a heat-proof bowl, combine the boiling water and espresso powder. Whisk in the cold water, vegetable oil, egg, and agave.
Sift dry ingredients into a large bowl. Make a well in the center and add wet ingredients, whisking until just combined. Place batter into prepared pan and use a rubber spatula coated with cooking spray to level the batter.
Bake for 16 - 18 minutes, until a toothpick inserted in the middle of the cake tests clean. Let cool on a baking rack and then invert the cake onto a parchment lined baking sheet. Using a 2 1/2 inch round cookie cutter, cut at least 6 rounds. Place waxed or parchment paper between rounds, place in a freezer safe container and freeze overnight. Freeze any remaining cake scraps and use as a crumbly ice cream topping.
Top cake with ice cream:
Place frozen cake rounds on a parchment lined baking sheet. Use a standard spring release ice cream scoop to top each round with a scoop of ice cream. Wrap with saran wrap and freeze overnight.
Make meringue:
Place egg whites in a clean, stainless steel or glass bowl. Mix on medium speed until soft, billowy mounds form. Add agave and continue mixing until egg whites form stiff peaks.

Remove ice cream and cake from freezer. Completely cover each one with meringue by either using and offset spatula or piping with a pastry bag. If you use an offset spatula, after covering completely, use a spoon to pull the meringue to decorative points all over the dessert.
Return to freezer for at least an hour.
Bake your Alaska!
Preheat the oven to 500 degrees F. Bake for 2 -3 minutes until meringue is golden brown. Watch carefully because this happens fast!
Transfer to individual plates and let sit for 5 - 10 minutes before serving.

(Photos by  flickr.com/photos/sarahbethlewis)

Chocolate and Baked Alaska Cake

Ingredients:
For the boiled icing:
7 egg whites
1/2 tsp. cream of tartar
2 1/2 cups sugar
1 cup water
Method:
1. In a sauce pan, mix sugar and water, let boil until it reaches 260F (use candy thermometer).
2. Wire whisk eggwhites and cream fo tartar. Mix when firm ball stage.
3. Mix #'s 1 & 2 when it reaches hard boiled stage, changing from low to high speeds, continue until it becomes sticky and glossy.
For the Cake:
graham crackers
chocolate cake, cut in wedges
1ce cream
chocolate candy
Method:
1. Place on bowl with cling wrap.
2. Fill in cake, cover gaps with excess cakes.
3. Freeze overnight.
4. Decorate top to bottom using piping tube #827.
5. Oven bake for 2 to 3 minutes or until golden brown, or simply blow torch before serving.

Here are some HOME-MADE ICE CREAM RECIPES that you can try on the cake:

Cherry Garcia Ice Cream 

...from the kitchen of One Perfect Bite

Courtesy of Ben and Jerry's Homemade Ice Cream and Dessert Book
http://oneperfectbite.blogspot.com/2010/06/almost-cherry-garcia-ice-cream.html
Ingredients:
1/4 cup shaved plain chocolate (we prefer Hershey's Special Dark Chocolate candy bars)
1/4 cup fresh Bing cherries, halved and pitted (you may use canned cherries, but be sure to drain the syrup)
2 large eggs
3/4 cup sugar
2 cups heavy or whipping cream
1 cup milk
Directions:
1) Place shaved chocolate flakes and the cherries in separate bowls. Cover and refrigerate.
2) Whisk eggs in a mixing bowl until light and fluffy, 1 to 2 minutes. Whisk in sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Pour in the cream and milk and whisk to blend.
3) Transfer mixture to an ice cream maker and freeze following the manufacturer’s instructions.
4) After ice cream stiffens (about 2 minutes before it is done), add chocolate and cherries, then continue freezing until ice cream is ready. Yield: 1 quart.

Sweet Corn Ice Cream 

...from the kitchen of One Perfect Bite, courtesy of Rick Baylis
http://oneperfectbite.blogspot.com/2010/06/sweet-corn-ice-cream.html
Ingredients:
2 to 3 ears fresh sweet corn
1-1/2 cups half-and-half
4 egg yolks
3/4 cup + 2 tablespoons sugar
1-1/3 cups heavy cream
1/3 cup evaporated milk
A scant 1/2 teaspoon ground cinnamon, preferably Mexican cinnamon
2 tablespoon orange liqueur, preferably Gran Torres
1 tablespoon fresh lime juice
Directions:
1) Set up a double boiler: Set up a 4-quart saucepan, filled halfway with water, into which you can nestle a 3-quart stainless steel bowl. Bring a pot of water to a boil over high heat while you're preparing the custard base.
2) Cook base: Husk corn and pull off all the silk. Cut kernels from ears and measure 2 cups. Scoop into a blender and add half-and-half. Blend until smooth. In a 3-quart stainless steel bowl, stir together egg yolks and sugar until thoroughly combined. Add corn mixture and whisk to combine thoroughly. Reduce temperature under the pot of boiling water to maintain a gentle simmer. Set bowl of custard base over the simmering water and whisk frequently, until the mixture thickens noticeably, about 20 minutes. Custard is sufficiently cooked when it reaches 180 degrees on an instant-read thermometer. (You can also test it by dipping a wooden spoon into the custard, then running your finger through the custard: if the line holds clearly, the custard has thickened sufficiently.) Pour the base through a medium-mesh strainer into another bowl (preferably stainless steel for quick cooling).
3) Cool base: Fill a large bowl halfway with ice. Nestle custard bowl into ice and whisk regularly until completely cool. Refrigerate if not using immediately.
4) Finish base, freeze ice cream: Stir heavy cream, evaporated milk, cinnamon, orange liqueur and lime juice into base. Freeze in an ice cream freezer according to the manufacturer's directions. Scrape into a freezer container and freeze for several hours to firm. Yield: 1-1/2 quarts.

Mocha Ice Cream

http://whimsical-foodie.blogspot.com/2009_08_01_archive.html

Makes approx 16 serves
Ingredients

1.5 C of sugar

2.5 tablespoons of instant coffee crystals

4 C of milk

1 tablespoons vanilla

2 C of whipping cream

0.25 C miniature semisweet chocolate pieces

0.25 C dark chocolate coated coffee beans

Method

Place the sugar and coffee crystals into a largish mixing bowl.

Pour in the milk and stir until the sugar and coffee are completely dissolved.

Add the vanilla.

Pour in the whipping cream and stir until completely mixed through and combined.

Add the chocolate pieces and coffee beans and stir them through.

Pour the mixture into the canister of your ice cream maker and freeze according to the ice cream makers directions.

Allow to ripen/harden for around 4 hours.

This ice cream has the consistency of soft serve. For a bit of variation, omit the chocolate coated coffee beans and add an extra 1/4 cup of the chocolate pieces, or alternatively add a few of the coffee beans when serving along with a small drizzle of coffee liquere.

Read more from Whimsical Today Whimsical Today and Whimsical Tomorrow | August 2009 

Strawberry Ice Cream

by Michelle
http://vanillaicing.typepad.com/vanilla_icing/2009/05/bedraggled-strawberry.html

Ingredients:

1 pint of strawberries
2 tablespoons of lemon juice
1/3 cup sugar
3/4 cups whole milk
2/3 cups sugar
1 tsp vanilla
2 cups heavy cream

Method:
1.  Hull and slice the strawberries.  Place in a bowl and combine with the 1/3 cup of sugar and the lemon juice.  Allow to sit for 90 minutes.

2.  Whiz the strawberry mixture through a food processor until it's as smooth as you like your strawberry ice cream.  If you like chunks of strawberries process it for only a minute or so.  If you prefer it smoother like we do, process until no chunks of berries remain.  Pour back into the bowl.

3.  Add the 3/4 cups whole milk and the 2/3 cups of sugar.  Stir until the sugar is dissolved.  Add vanilla and cream and stir until well combined.

4.  Pour mixture into an ice cream machine and process according to the manufacturer's suggestion.  (I find 25-30 minutes works well).  Store in an airtight container and ripen in the freezer for several hours before serving.  This will firm up the ice cream though you certainly can eat it sooner.