“Here’s Your Damn Strawberry Ice Cream”
That’s what Jake Godby of Humphry Slocombe refers to the one flavor he’s never sold in his irreverent, gourmet ice cream shop in San Francisco.
Oh sure, you’ll find other versions sold by the scoop there such as “Strawberry Candied Jalapeno” or even “Strawberry Olive” (with Kalamatas no less).
But plain ol’ strawberry is just not in the equation for a madcap ice cream-maker like him who’s known for creations such as “Peanut Butter Curry,” “Hibiscus Beet,” and “Secret Breakfast” (with the flavor of corn flakes soaked in bourbon boozy-milk).
In his “Humphry Slocombe Ice Cream Book” (Chronicle Books), which he wrote with operations manager Sean Vahey and San Francisco Chronicle food writer Paolo Lucchesi, he states that he created “Here’s Your Damn Strawberry Ice Cream” for a special sundae smackdown with New York’s Big Gay Ice Cream Truck.
Godby decided to include the recipe in his book because everyone likes strawberry ice cream.
Indeed, what makes this one even more of a winner is its simplicity. There are no eggs nor any stovetop cooking required. You simply puree fresh strawberries in a blender, then mix with cream, condensed milk, sugar, salt and a splash of red wine vinegar before churning in an ice cream maker.
That means streamlined strawberry ice cream in no time flat since you don’t even have to chill the mixture overnight before pouring into an ice cream machine (like most other ice cream bases) because you never heated it up in the first place.
The result is cotton candy-pink ice cream that sings of fruit. The texture is fleshy rather than dense or airy. The red wine vinegar amplifies the berry flavor even more, too. And the touch of salt lingers at the end in the same way that it does in salted caramel.
If you’re looking for a last-minute summer dessert that’s sure to please, well, you’ve found it — damn it.
Here’s Your Damn Strawberry Ice Cream
(Makes 1 quart)
1 pint fresh ripe strawberries, hulled and halved
2 cups heavy cream
1/2 cup condensed milk
3/4 cup sugar
2 teaspoons salt
1 tablespoon red wine vinegar
There is no cooking involved in this one. All you have to do is put the strawberries in a blender and process to a smooth puree. Strain through a fine-mesh strainer to remove the seeds, or leave unstrained. It’s up to you. (Some of us hate getting those little seeds stuck in our teeth.) Transfer the strawberry puree to a large bowl; add the cream, condensed milk, sugar, salt, and vinegar; and whisk it all together until the sugar is dissolved.
Transfer the mixture to an ice cream maker and spin according to the manufacturer’s instructions. Eat immediately, or transfer to an airtight container, cover, and freeze for up to 1 week.
Free Advice: Recipes for fruit ice creams are always a little tricky, because the fruit is always going to be a little different. There’s a simple solution: Taste it before you freeze it. If you think it needs a little more sugar, add a pinch more. If you think it is too sweet, add another splash of vinegar. Look, now you’re a chef!
From “Humphry Slocombe Ice Cream Book” by Jake Godby, Sean Vahey and Paolo Lucchesi
More Ice Cream Recipes: Peach-Nectarine Buttermilk Ice Cream