Strawberry Ice Cream
 
Prep time
Cook time
Total time
 
Easy homemade strawberry ice cream!
Author:
Recipe type: Dessert
Serves: 16
Ingredients
  • 3 cups of half and half
  • 2 cups of sugar
  • 1 whole vanilla bean or 1 teaspoon of vanilla extract
  • 9 whole egg yolks
  • 3 cups of heavy cream
  • 1 pound of strawberries, hulled
  • 2 tablespoons of sugar
Instructions
  1. Stir together the half and half and 2 cups of sugar in a medium saucepan over medium-low heat.
  2. Split the vanilla bean and scrape out the caviar and add it to the mixture or add the vanilla extract to the mixture. Heat the mixture until it's hot, but nor simmering or boiling.
  3. In a large bowl, beat the egg yolks vigorously with a whisk until they start to lighten in colour (about 2 mins).
  4. Next, grab a ladle of the half and half mixture and very slowly drizzle it into the bowl with the egg yolks, whisking the entire time. (The purpose is to temper the egg yolks and bring them to a good temperature before adding them to the saucepan). Repeat with a second ladle of the hot half and half mixture, making sure to whisk the whole time.
  5. Pour the tempered yolks into the saucepan with the rest of the half and half mixture and stir gently with a wooden spoon for about 2-4 minutes, cooking it slowly until it's thick enough to coat the back of the spoon.
  6. Pour the thick liquid through a fine mesh strainer and into a clean bowl. Add the heavy cream to the bowl and gently stir to combine. Refrigerate this mixture for about 2 hours or until well chilled.
  7. Meanwhile, combine the strawberries and 2 tablespoons of sugar in a blender. Puree until smooth or to whatever texture you like. Pour the pureed strawberries into the chilled custard mixture and stir.
  8. Now pour the chilled mixture into your ice cream make and freeze it according to its directions. After it freezes, transfer your ice cream into a freezer safe container and freeze for at least 4 hours or until frozen firm.
Notes
Here are some useful tips:

1) Read and follow your ice cream maker or ice cream maker attachment
directions.

2) Do not overfill your ice cream maker. If necessary, make two batches.

3) Make sure your ice cream base (or in this case, custard) is completely chilled.

4) Add your mix-ins (nuts, fruits, etc.) just before the ice cream is done churning.

5) Leave your ice cream maker attachment in the freezer in a bag so you can make your ice cream any time you like!

6) Your custard base is the building block for a perfect ice cream. Your custard is cooked when it's thick enough that it covers the back of a spoon or when it has reached a temperature of about 170 degrees.

7) Take your ice cream out of the freezer at least 10-15 minutes and transfer the container to your fridge before serving.
Recipe by sprinkles and sauce at https://sprinklesandsauce.com/strawberry-ice-cream/