Strawberry Ice Cream
There's nothing quite like the taste of summer encapsulated in a scoop of homemade fresh strawberry ice cream. Bursting with the vibrant flavours of ripe strawberries, this creamy delight is the epitome of a seasonal treat.
Servings 6
Calories 280kcal
Equipment
- ice cream maker machine
Ingredients
- ½ pound fresh strawberries or 1 cup frozen strawberries wash and hauled
- ¾ cup sugar or 5 tbsp honey
- 1 tsp fresh lemon juice
- 1½ cups heavy cream
- 2 cups whole milk
- 1 tsp vanilla extract
Instructions
- Put the strawberries and sugar into the saucepan on medium heat. Whisk everything together until the sugar has melted and the strawberries can be easily mashed with a fork (5-7 mins). Using a handheld potato masher, mash the strawberries until the syrup is thick and chunky. Squeeze the lemon juice inside, give it a good stir, and set it aside.
- In a large sauce pan, add in the heavy cream and whole milk. Heat over medium-low heat until hot, but not bubbling.
- In a large bowl, whisk together the egg yolks until light in colour. Now, while whisking the eggs, slowly pour in ½ cup of the hot cream mixture to temper the eggs.
- Pour the tempered egg yolks into the saucepan with the rest of the custard base and stir gently with a wooden spoon for 2-4 minutes, or until the temperature is between 170-175 and the mixture is just thick enough to coat the back of the spoon. Remove from heat and stir in the vanilla.
- Combine the custard base and strawberry syrup together. Mix well. Refrigerate for 4 hours, until thoroughly chilled, or set into an ice water bath, stirring frequently until cold.
- Pour the strawberry custard base into your ice cream maker and churn according to manufacturer's instructions. After churning, transfer ice cream to a freezer safe container and place in a freezer to cure for at least 4 hours.