Happy New Year’s Eve! Do you have any special plans tonight?
In our house, we like to lie around, eat cheese, and sip sparkling wine or champagne as we watch other, more adventurous people celebrate on TV. It’s my favorite kind of holiday!
A few days ago, when I started drafting this post, I set out to write something prolific and reflective about the year that has passed. Then, I realized that I was taking myself way too seriously.
Instead of writing some lengthy novel about 2013, why not focus on giving 2014 the very best welcome party that I could muster?
And…what better way to celebrate the arrival of 2014 than with a little strawberries and Champagne?
This ice cream is super easy – just add some Champagne to your favorite strawberry ice cream recipe. Or, even simpler – purchase storebought strawberry ice cream, layer scoops of ice cream and diced strawberries in a Champagne flute, and then top with chilled Champagne for your very own New Year’s ice cream float!
For a boozier flavor, just add more Champagne.
After all, in the words of F. Scott Fitzgerald, “Too much of anything is bad, but too much Champagne is just right.”
Do you think he felt the same way about ice cream?
Thank you to all of you who made 2013 the best year yet! (Including all of my brand new Internet friends!)
I hope you all have a safe and joyful New Year’s Eve, and that 2014 brings you continued happiness, success, and excitement.
Happy scooping! See you next year
Strawberries and Champagne Ice Cream
Adapted from David Lebovitz
Yield: About 1.5 Quarts
You will need:
2 cups of heavy cream
1 cup of whole milk
¾ cup granulated sugar
Pinch of kosher salt
5 large egg yolks
1 lb frozen strawberries, pureed, strained, and mixed with ¼ sugar (or slightly more sugar if your berries are extremely tart)
¾ cup Champagne or sparkling wine (or to taste, depending upon how boozy you want it)
Extra chopped strawberries for decoration (or to mix in, if you desire a chunky texture).
- Prepare an ice bath and set aside for later.
- In a medium bowl, lightly break up egg yolks with a whisk and set aside.
- In a medium saucepan, combine heavy cream, whole milk, sugar, and salt. Heat until the granules of sugar are melted and the mixture just begins to steam.
- Add the heated cream to the egg yolks, a little at a time, whisking the egg yolks constantly (you don’t want scrambled eggs!).
- Once all of the heated cream has been added to the yolks, add the mixture back to the pot. Cook over medium heat, stirring constantly with a heatproof spatula or wooden spoon. After about ten minutes, the mixture will thicken (you will feel it start to “push back” against your spoon). Once the mixture covers the spoon, but leaves a clear path when you wipe your finger across, your custard is done!
- Pour the custard through a sieve and into an empty bowl. Submerge into ice bath and stir occasionally until cooled. Then add in the strawberry puree. Refrigerate mixture for 4 hours or preferably, overnight.
- When mixture is thoroughly chilled, add the Champagne. Freeze mixture in your ice cream maker according to the manufacturer’s instructions. If you desire a chunky texture, add a few chopped strawberries during the final few minutes of churning (but keep in mind the berries may become hard if you freeze the ice cream in your fridge overnight).
- Enjoy immediately for a softer ice cream, or freeze overnight. Make your own New Year’s float by adding ice cream and chopped berries to a champagne flute and topping off with sparkling wine or champagne. Enjoy!