Thursday, March 11, 2021

Fresh Strawberry Ice Cream

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. (Added in 2024: The flavor of this ice cream is great, but I think I can achieve a better texture -- it's a little icy.)

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 

Strawberry puree: 
  1. Combine strawberries, sugar, lemon juice, and lemon zest, cover and refrigerate for 1 hour. 
  2. Puree the strawberry mixture (puree even if starting with puree - this helps ensure the sugar is dissolved). 
  3. Put back into the fridge to chill thoroughly. 

Custard base (while the strawberries are chilling) 
  1. Combine egg yolks and ¾ cup sugar in a bowl 
  2. Whisk until thick and pale. 
  3. Combine milk, cream, and vanilla in a 2-quart heavy saucepan. 
  4. Heat, stirring constantly until it reaches approximately 160 degrees, then remove from heat. 
  5. Spoon cream mixture by ¼ cupfuls into egg mixture and beat between each addition until about ½ of cream mixture remains. 
  6. Add the eggs/cream mixture back into the saucepan with remaining cream. 
  7. Return to medium heat, stirring constantly for 4-5 minutes until mixture coats the back of a spoon, and temperature is 180 degrees. 
  8. Remove from heat and chill thoroughly. 

  1. Just before churning, add strawberry puree to custard base. 
  2. 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, though I've read that if I soak the chunks in sugar, they might be OK.