I originally developed this recipe for my stepkiddo's 15th birthday (so a few years back). I cobbled together this recipe from reading many different recipes and sort of mixing-and-matching until I had a complete recipe. To my surprise, it was wonderful.
Note: You should be able to substitute Jeni's ice cream base in place of the custard base if you would prefer an egg-free base. The amount of milk/cream, and sugars between the two recipes is very similar, though the ratios are somewhat different. If you elect to do this be sure to add 1 tsp of vanilla extract to Jeni's base.
Strawberry puree ingredients:
- 1 pint fresh strawberries hulled, chopped and pureed (about 12 ounces after prep, or 1.75 c of puree)
- 1/3 cup sugar
- Juice from 1/2 lemon
- Zest from 1 lemon
Custard base ingredients:
- 3 egg yolks
- ¾ cup sugar
- 2 cups heavy cream
- 1 cup whole milk
- 1 tsp vanilla extract
- Combine strawberries, sugar, lemon juice, and lemon zest, cover and refrigerate for 1 hour.
- Puree the strawberry mixture (puree even if starting with puree - this helps ensure the sugar is dissolved).
- Put back into the fridge to chill thoroughly.
Custard base (while the strawberries are chilling)
- Combine egg yolks and ¾ cup sugar in a bowl
- Whisk until thick and pale.
- Combine milk, cream, and vanilla in a 2-quart heavy saucepan.
- Heat, stirring constantly until it reaches approximately 160 degrees, then remove from heat.
- Spoon cream mixture by ¼ cupfuls into egg mixture and beat between each addition until about ½ of cream mixture remains.
- Add the eggs/cream mixture back into the saucepan with remaining cream.
- Return to medium heat, stirring constantly for 4-5 minutes until mixture coats the back of a spoon, and temperature is 180 degrees.
- Remove from heat and chill thoroughly.
- Just before churning, add strawberry puree to custard base.
- Add to ice cream maker, and follow the manufacturer directions from there.
Note: I originally reserved some strawberry chunks to stir into the ice cream, but they made hard frozen bits. Now I just puree all of the strawberry - it's much better that way.