It’s summer! Strawberries are fantastic at the moment and what better way to celebrate these beauties then by making ice cream. This recipe has an old fashioned feel, it’s definitely sweet and addictive and in no way healthy for you. But at least you know that there are whole ingredients, no additives or preservatives and it tastes incredible! This is a churn recipe for those of you who have ice cream makers or the bowl attachment to your KitchenAid (that’s what I use). I have not tried any other method and to be frank, if you’re going to be making ice cream then you better get an ice cream maker. It’s so worth it! You will get consistent texture and it’s a breeze.
Strawberry Ice Cream
Makes around a pint
This is a process, don’t expect to be eating ice cream the day you make it. It needs a day to set up. Sorry buddy.
3 cups of fresh strawberries diced into quarters (usually a 1 lb container)
1 tablespoon of fresh lemon juice
3/4 cup of sugar
1 1/2 cups of organic whole milk
1/2 cup of organic heavy cream
1/2 cup of granulated sugar
1/4 cup of brown sugar
1 tablespoon of vanilla
3 egg yolks lightly whisked
1. In a bowl combine cut up strawberries, lemon juice and the 3/4 cup of sugar, mix together, cover with plastic wrap and place in fridge overnight or for 8 hours to allow the berries to macerate.
2. Now to make the ice cream base or crème glacée. In a heavy bottomed pot add the milk, cream and both sugars and slowly heat up on medium, stirring frequently to prevent the milk from scorching. Once it starts to boil, lower the heat and using a ladle, slowly add some of the hot cream to the egg yolks, whisking to add. Add 3 ladles of the hot cream to the yolks, this is tempering the yolks so they slowly warm up and don’t cook when added to the pot.
3. Then pour the warmed yolks into the pot with the cream whisking as you pour. Turn the heat back up to medium, continually stirring the mixture until it starts to boil. Remove from heat. The mixture should coat the back of a spoon in a thin layer and when you run your finger down the spoon the line should hold.
4. Strain the crème glacée through a fine mesh into a bowl, add the vanilla and stir to combine. Allow the mixture to cool off before placing plastic wrap on top and chill in the refrigerator overnight. (Or until it drops below 40°F)
5. Good morning! So glad you had patience to get this far! Now that the ice cream base has chilled down and the strawberries have macerated we can continue!
6. Strain the strawberries from their juices, reserving 1/2 cup and stir both the strawberries and the reserved juices into the crème glacée.
7. Churn ice cream for 15-20 minutes until it’s ready and scoop into a freezer container and allow to set up. Depending on how cold your freezer is it could take 8 hours or more for it to set up but if you can’t wait, which I can completely understand enjoy your ice cream in a soft serve form.
I love this ice cream recipe, I’ve made it several times and it works! It may take some time but it’s completely worth it! Enjoy your summer!