This strawberry & cream ice cream is creamy and full of strawberry flavor. The vanilla custard is the perfect base for the strawberry puree to blend with for the strawberries to stand out. If you have ever had homemade ice cream, you know no other ice cream can top it. This strawberry ice cream is definitely the best strawberry ice cream I’ve ever had!
We have experimented with different ice creams in our machine and this flavor is my favorite so far due to the balance of fruity flavor with the creamy vanilla. We have the Kitchenaid ice cream maker attachment which has worked great for our home purposes. The only maintenance requirement has been when you want to use it, it needs to go in the freezer prior to use for a minimum of 12 hours. Which if you’re making ice cream, you’ll likely need to know ahead of time anyways to make sure you have all the ingredients and know your prep/freezer time. My husband ordered these great reusable freezer containers to keep all our frozen creations stored and even transportable if we want to share.
Ice cream is not as easy as making cookies because you have to make a custard base, add in your extra flavors, process through an ice cream machine, and do the final freeze. I highly recommend reading through the recipe at least once before attempting because it is not a task that lends to stopping multiple times to see what’s next. After making the ice cream, you’ll need to allot time for hardening before you’re able to dig in. The end product is undoubtedly worth the effort though!
Strawberries & Cream Ice CreamCourse: DessertDifficulty: Intermediate
22 ounces strawberries, stems removed, sliced
1 tablespoon fresh squeezed lemon juice
1 cup granulated sugar
4 large egg yolks
¼ teaspoon salt
1 ½ cups heavy cream
1 ½ cups milk
1 vanilla bean, seeds scraped
- Add the strawberries to a bowl along with the lemon juice and ¼ cup of the sugar. Toss until the sugar begins to dissolve. Let sit out at room temperature for 30 minutes while you prepare the custard.
- Whisk together the egg yolks, remaining ¾ cup sugar and salt together in a large bowl until the eggs look pale yellow and are well combined with the sugar.
- In a large saucepan, add the cream, milk, vanilla bean and seeds and bring to a simmer over medium heat. Add a few ladles of the hot milk mixture into the eggs and sugar while whisking constantly. Add the tempered eggs and milk mixture back into the saucepan while also constantly whisking. Turn the heat to low and continue stirring and cooking until the mixture has thickened enough to coat the back of a wooden spoon, 4-6 minutes. Strain the mixture into a bowl and set over another large bowl filled with ice water. Stir to cool the mixture down. The custard should be ice cold before churning.
- Roughly pulse the berries and their juices in a food processor. Stir the chunky puree into the chilling custard to chill. Place in the refrigerator to continue to chill for 2 hours.
- Freeze in the ice cream machine according to the manufacturer’s instructions. Run until it looks like a thick soft serve. Place in an airtight container and place in the freezer to harden.
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