Strawberry Ice Cream
There's nothing like strawberry and cream. It's truly a combination made in heaven. Just the thing to make one of our favorite homemade fruit ice creams, the absolutely delectable classic known as Strawberry Ice Cream. You haven't had strawberry ice cream until you've made some fresh for yourself at home!
- Prep time
- 8 min
- Cook time
- 8 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 16 oz strawberries, 450g
- 1/2 cup raw sugar, 125g
- 2 tbsp raw sugar
- 1 cup milk, 250g
- 1 cup cream, 250g
- 2 tsp vanilla
- 4 egg yolks
- 1 tbsp lemon juice
Instructions
- 1
Rinse strawberries, remove stem and leaves, and chop into quarters.
- 2
In a non-reactive bowl, toss chopped strawberries and 2 tbsp sugar. Leave to macerate for 2-3 hours at room temperature.
- 3
In small pot, add milk and cream, heat over low heat until nearly boiling. Remove from heat and add vanilla.
- 4
Whisk egg yolk and 1/2 cup sugar in mixing bowl until a thick pale yellow.
- 5
Pour the heated milk/cream mixture into the eggs in a very slow trickle at first, stirring all the time.
- 6
Pour the egg/ cream mixture back into the pot.
- 7
Heat over low heat, stirring constantly, scrapping the bottom of the pot, until the custard is thick enough to coat the back of your spoon or your spatula.
- 8
Pour the custard through a strainer. This will remove any lumps or any cooked egg particles, creating a smoother ice cream. Allow the custard to cool to room temperature.
- 9
Meanwhile, gently puree the macerated strawberries, remembering to leave about 1/4 to 1/3 of it as larger strawberry pieces.
- 10
Add lemon juice and then taste test, adding sugar and/or lemon juice until the strawberries taste very sweet and strawberrilicious. It should be a bit sweeter than you think cuz freezing dulls the taste a bit.
- 11
When the custard is cooled, fold in strawberry puree.
- 12
Make ice cream according to your ice cream machine instructions.