from Zooey Deschanel, published in Self Magazine in August 2009.
3 pints of strawberries, hulled
1/2 cup sugar cubes
Cook berries in a heavy sauce pan over low heat , stirring every 15 minutes, until jam-like in consistency, about 3 hours. Add sugar, using more (up to 3/4 cup) if you like your jam sweeter, and stir until dissolved. Transfer jam to a jar and let cool and refrigerate. It is fresh jam, so keep it refrigerated for no more than 2 weeks. Makes about 3 cups.
Fresh Strawberry Ice Cream
Gourment, June 2001
1 3/4 cups heavy cream
3 strips fresh lemon zest
1/8 tsp. salt
2 large eggs
3/4 cup sugar
1 lbs. strawberries (3 cups), trimmed and quartered
1 Tablespoon fresh lemon juice.
Combine cream, zest and salt in a heavy saucepan and bring just to a boil. Remove from heat and discard zest.
Whisk eggs with 1/2 cup sugar in a bowl,then add hot cream in a slow stream, whisking. Pour back into saucepan and cook over moderately low heat, stirring constantly, until slightly thickened and a instant read thermometer registers 170', DO NOT LET BOIL.
Immediately pour custard through a fine sieve into a metal bowl, then cool to room temperature, stirring occasionally. Chill, covered, at least until cold, about 2 hours, and up to 1 day.
While custard is chilling, puree strawberries with remaining 1/4 cup sugar and lemon juice in a blender until smooth, then force through fine sieve (to remove seeds) into chilled custard. Site puree into custard.
Freeze in ice-cream maker, then transfer to an airtight container and put in freezer to harden.