Strawberry Ice Cream
ByWe were able to buy a huge bag of strawberries at a discount and the first thing that came to mind was ice cream.I started with a custard, as usual, but used less cream. Just before the chilled custard went into the ice cream maker, I added three cups of pureed frozen strawberries. The result was surprising. The color was a deeper shade of pink than most strawberry-flavored commercial ice cream. My daughter said it was the first time she had strawberry ice cream that didn’t taste like medicine. Aaahh, the difference that fresh ingredients (as against artificial flavorings) make.
Equipment
- Ice cream maker
Ingredients
- 1 cup heavy cream
- 4 large egg yolks
- 1 cup vanilla sugar (add another half cup if the strawberries are tart)
- 3 cups pureed frozen strawberries
- ½ cup roughly chopped strawberries
Instructions
- In a pan, heat the cream just until it starts to simmer.
- While waiting for the cream to heat up, whisk the egg yolks and vanilla sugar together.
- Pour half of the hot cream slowly into the egg yolk and sugar mixture, stirring as your pour. This is to temper the egg yolks so they don’t curdle.
- Pour the egg yolk mixture into the pan.
- Set the stove to medium and heat the egg yolk mixture and cream, stirring often, until thickened and coats the back of a spoon. You now have your custard base for the ice cream.
- Pour the custard into a container, press cling wrap on the surface to prevent skin from forming, and cool.
- Chill in the fridge for six hours.
- Pour the chilled custard and pureed strawberries into the ice cream maker and process per manufacturer’s directions.
- Add the chopped strawberries during the last five minutes of processing.
- Serve the ice cream at once at soft-serve stage or transfer to a freezer container and freeze for a couple of hours until more firm.
Connie’s Notes
Updated from a recipe originally published in August 8, 2011
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