Typically this time of year in Chicago brings the joy of the winter finally being over. I usually spend this day each year celebrating my friends birthday. Usually its one of the first nice days of the year and one of the first Cubs game are playing. When I worked retail I typically had weekdays off, so it was perfect for watching the game and day drinking with cheap beer at the local dive that also happens to be a liquor store, but that somehow still has a patio. (A big deal in Chicago when it’s finally warm out.)
On my walk home on Armitage from Go Tavern after a few said cheap beers lies the Tastee Freeze, in all it’s glory. The light of the old fashioned sign illuminates the early spring air. After being closed all winter long it was always such a treat. But this year the Tastee Freezee and Go Tavern are both closed. The Cubs aren’t playing an opening day in March. I had no other choice but to make my own ice cream and buy my own Miller High Life. Spring just hits different this year, but the frozen custard helped perk up my quarantine mood.
My friend came by and I yelled Happy Birthday out the window. It wasn’t the same, but it helped make today feel more normal. I hope we can all hang out again soon and drink cheap beers together in the middle of a warm day. In the meantime, make this frozen custard to help suppress your spring time blues.
Homemade Strawberry Custard Sundaes with Roasted Strawberry Basil Syrup
Ingredients
CUSTARD BASE
- 2 cups heavy whipping cream
- 1 cup whole milk
- ⅔ cup sugar
- 6 egg yolks
- 1 teaspoon vanilla extract
- 2 cups strawberries chopped
- 1/4 cup sugar
- squeeze lemon juice
STRAWBERRY BASIL SYRUP
- 1 cup strawberries leaves removed
- ¼ cup sugar
- ¼ cup water
- 6-8 basil leaves
Instructions
STRAWBERRY BASIL SYRUP
- 1. Place the strawberries, sugar, water and basil in a small pot. Heat on medium low and simmer for 20 minutes or until the sauce thickens. 2. With a fine mesh sieve placed over a bowl pour the strawberries through. Using the back of a spatula, press the remaining juice out of the strawberries. Discard the strawberry pulp and basil. Set the sauce in the fridge to chill while making the frozen custard.
FROZEN CUSTARD BASE
- 1.Place chopped strawberries in a medium bowl. Cover the strawberries with sugar and a large squeeze of lemon. Set aside. 2. Simmer heavy cream, milk, sugar, and salt in a small pot until the sugar dissolves. Remove from heat. Whisk the egg yolks in a small bowl. Slowly whisk the egg yolks into the cream mixture. Return the pot to the stove and heat on medium-low. Cook until the mixture thickens at approx. 170 degrees. 3. Place a fine mesh sieve over a bowl and pour the mixture through. Cool the mixture to room temperature. 4. Take the strawberries and mash with a potato masher. I wanted my strawberries to be in bigger pieces so I just lightly mashed. If you want more of a smooth consistency you can throw them in a blender. This will also make your custard more of a pink color. 5. Attach the ice cream maker to your stand up mixer. Make sure you have frozen the base for at least 15 hours. 6. With the speed set on 2, slowly add in the custard base. Keep the speed at 2 and churn the custard. After about 15 minutes you can add the strawberries in slowly. Continue to churn for another 5-10 minutes. 7. The custard will have a soft serve consistency. You can either serve it like this, or for a harder ice cream freeze for at least 4 hours.
SERVE
- 1. Place the strawberry frozen custard in a bowl and top with the strawberry basil syrup. Cover with whip cream and top with a half strawberry. Bon Appetite!