Strawberry Ice Cream and Mini Angel Food Cakes

When I think of angel food cake I usually think of strawberries and whipped cream. It's like they were made to go together. So this weekend when I had a container full of strawberries I thought of a recipe I saw last week for mini angel food cakes. Then my mind started to wander and I suddenly decided that instead of doing just plain old strawberries and whipped cream I would make strawberry ice cream. The combination turned out just as good as I hoped it would be. The only change I would make for next time would be to use cupcake liners. I wanted the angel food cakes to have the crispy golden brown outside like a big angel food cake has but now I think I would like them to look more white and fluffy all over.

So, if you're looking for a great summer dessert stop here! This is it!

Mini Angel Food Cakes
(Source: My Baking Addiction)

Ingredients
6 eggs
1/2 cup and 2 tablespoons confectioners' sugar
1/2 cup all-purpose flour
3/4 teaspoon cream of tartar
3/4 teaspoon vanilla extract
1/4 teaspoon almond extract (I used lemon because I was out of almond)
1/8 teaspoon salt
1/2 cup sugar

Directions
1. Separate eggs; discard yolks or refrigerate for another use. Measure egg whites, adding or removing whites as needed to equal 3/4 cup. Place in a mixing bowl; let stand at room temperature for 30 minutes.
2. Preheat oven to 350 degrees F and prepare your cupcake pan by lining and/or spraying with non-stick cooking spray. (I would recommend lining the cupcake pan)
3. Meanwhile, sift confectioners' sugar and flour together three times; set aside.
4. Add cream of tartar, extracts and salt to egg whites; beat on high speed.
5. Gradually add sugar, beating until sugar is dissolved and stiff peaks form.
6. Fold in flour mixture, 1/4 cup at a time.
7. Gently spoon batter into prepared cupcake pan. Cut through batter with a knife to remove air pockets.
8. Bake at 350 degrees F for 15 minutes or until cake springs back when lightly touched.
9. Remove from oven and allow to cool on wire rack.



Fresh Strawberry Ice Cream
(Source: As found on The Cooking of Joy, originally from Gourmet June 2001)

1 3/4 cups heavy cream
3 (3- by 1-inch) strips fresh lime zest
1/8 teaspoon salt
2 large eggs
3/4 cup sugar
1 lb strawberries (3 cups), trimmed and quartered
1 tablespoon fresh lime 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 an instant-read thermometer registers 170°F (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, mash strawberries with remaining 1/4 cup sugar and lime juice using an immersion. Stir strawberry mixture into custard.

Freeze in ice-cream maker, then transfer to an airtight container and put in freezer to harden.