strawberry ice cream
Last September we couldn’t wait for colder weather and long, dark nights. Now that it’s April, we’re wondering what on earth we were thinking.
It’s that lovely time of year when strawberries go on super sale at your grocer, so here’s a great way to take advantage of the abundance of berries. This recipe uses egg yolks only, so while you’re at it, you may want to go ahead and use the egg whites for some angel food cake.
1 cup strawberries, stems and hulls removed
2 tablespoons granulated sugar
Ice Cream Base
1 cup whole milk
1 cup heavy cream or whipping cream*, separated
½ cup granulated sugar
4 egg yolks
1 teaspoon vanilla extract
1 cup diced strawberries
*Heavy cream has a slightly higher fat content than whipping cream. Either cream will work just fine for making ice cream, but the heavy cream will give it an extra boost of creaminess and that lovely ice cream mouthfeel we all know and love.
Make sure your ice cream maker bowl is frozen before starting this project…
First, puree together the 1 cup of hulled strawberries and 2 tablespoons of sugar in a food processor or blender.
You may even consider making double the amount of this puree as a sweet strawberry sauce for serving.
Using a medium-sized saucepan over medium heat, whisk together 1 cup of whole milk, ½ cup cream, and ½ cup granulated sugar. Allow this to warm almost to the point of simmering, just to allow the sugar to dissolve.
In a separate bowl, whisk together 3 large egg yolks and remaining ½ cup of cream. Slowly ladle about ½ to ¾ cup of the warm milk and cream mixture into the cold egg yolks and cream mixture, whisking quickly. This will temper your egg yolks and prevent this recipe becoming scrambled eggs ice cream. Then, add the tempered yolks into the warm milk and cream mixture, whisking quickly. Over medium heat still, allow this to cook into a slightly thickened custard. When you can run your finger through the custard on your wooden spoon and a clear line forms without any running liquid, you’re good to go.
Add the strawberry puree and vanilla extract to the custard. Pour mixture through a sieve to catch strawberry seeds, and place in a bowl over ice in your refrigerator. Allow this mixture to cool at least 1 hour in the fridge.
Follow your ice cream maker instructions. You should add the remaining cup of diced strawberries about 2 minutes before the ice cream is done. The ice cream should resemble frozen yogurt straight out of the ice cream maker; allow to freeze completely in your freezer.