Given the choice, I don’t think I’ve ever chosen strawberry ice cream over, well, anything.. It always seemed like the lamest of all ice cream flavors, the one I avoided when someone bought Neapolitan Ice Cream. But when it’s made from fresh strawberries, it’s a different flavor all together.
And it’s even better when you sandwich it between two Flourless Fudge Cookies. Try it – you won’t be disappointed!
Strawberry Ice Cream
yields: approx 2qts
1 quart strawberries, sliced
1 cup sugar, divided
1 Tb lemon juice
2 cups heavy cream, divided
1 cup whole milk
pinch of salt
6 egg yolks
1 Tb vanilla extract
Puree strawberries, ¼ cup of sugar, and lemon juice in a food processor until at the desired consistency. I preferred mine smooth and creamy, but you can leave chunks if you prefer. Transfer the mixture to a container and refrigerate for an hour.
Meanwhile, warm the milk, 1 cup of the cream, the remaining ¾ cup of sugar, and the salt in a medium saucepan over medium heat. While the mixture is warming up, whisk the egg yolks in a medium bowl. Slowly pour the warm cream mixture into the egg yolks, whisk continuously. Then scrape the mixture back into the saucepan. Stir constantly over medium heat, scraping the bottom as you stir until the mixture thickens and coats the spatula.
Pour the remaining 1 cup of cream into a large bowl with a mesh strainer set on top and mix in the vanilla extract. Pour the custard through the strainer, stirring into the cream, then add in the strawberry mixture. Let mixture cool to room temperature, then refrigerate for at least 8 hours or overnight. Once chilled, stir the mixture before churning according to ice cream maker’s instructions.
*Note: This recipe makes about 2 quarts of ice cream, so if you have a 1.5qt maker be sure to cut down the recipe or churn in more than one batch to avoid overflowing.
Recipe from Brown Eyed Baker.