Preparation:
Cut strawberries in half; reserve 1 cup. Combine the remaining strawberries, 1/3 cup confectioners' sugar and the Kirschwasser. Process in food processor fitted with steel blade (or in batches in a blender) until pureed. Let stand 1 hour. Beat granulated sugar and egg yolks in the top of a 2 quart double boiler set over simmering water until thick and lemon colored. Beat in the cornstarch until smooth. Beat in 1/4 cup heavy cream and the milk; add the vanilla bean. Heat the mixture over simmering water, stirring frequently, until thick enough to coat a spoon. Remove from heat. Remove vanilla bean. Split the bean and scrape the seeds into the mixture; discard the bean. Stir in the butter and cognac. Cool. Mince the reserved strawberries. Combine with the vanilla custard in a large bowl. Add the pureed strawberries, the remaining 1 3/4 cup cream and the orange liqueur. Pour into the canister of an ice cream maker and proceed according to manufacturer's directions. Timely to prepare (20 minutes) but well worth the effort |
