Strawberry 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.
Churning, cooling and chilling time
Ice cream maker
large egg yolks
(add another half cup if the strawberries are tart)
pureed frozen strawberries
roughly chopped strawberries
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.
Updated from a recipe originally published in August 8, 2011
Strawberry Ice Cream https://renaissance.mom/strawberry-ice-cream/ May 31, 2021