Strawberry Ice Cream
This creamy homemade strawberry ice cream features fresh strawberries, a rich egg yolk custard base, and a touch of vanilla and lemon for balance.
1 Servings
Ingredients
- 1½ cups heavy cream
- 1¼ cups whole milk
- 1 cup granulated sugar divided
- 6 large egg yolks
- 1 quart approximately 4 cups fresh strawberries, hulled and sliced
- 1 pinch fine sea salt
- 1 teaspoon vanilla extract
- 1 teaspoon freshly squeezed lemon juice
- 3 tablespoons vodka optional
Instructions
Prepare an ice bath:
- Place a fine mesh strainer over a medium mixing bowl. Set the bowl inside a larger bowl filled with ice water to create an ice bath. Set aside.
Heat the dairy base:
- In a medium saucepan over medium heat, combine the heavy cream, whole milk, and ¼ cup of granulated sugar. Stir occasionally and heat until steam rises and the mixture reaches 175°F (approximately 5 minutes).
Temper the egg yolks:
- While the milk mixture is heating, whisk together the egg yolks and ¼ cup of sugar in a separate bowl until smooth. Slowly add approximately 1 cup of the hot milk mixture to the yolks, whisking constantly to temper them. Then, gradually whisk the tempered yolk mixture back into the remaining milk mixture in the saucepan.
Cook the custard:
- Return the saucepan to medium heat. Cook the custard mixture, stirring constantly, until it thickens slightly and reaches 180–185°F. Do not allow it to boil.
Cool the custard:
- Pour the custard through the mesh strainer into the bowl over the ice bath. Stir occasionally until the mixture is cool, approximately 10 minutes. Cover tightly with plastic wrap and refrigerate until chilled (approximately 3 hours or until the temperature reaches 40°F).
Prepare the strawberries:
- In a separate medium saucepan, combine the strawberries, the remaining ½ cup of sugar, and a pinch of salt. Bring the mixture to a simmer over medium-high heat. Cook for approximately 5 minutes, lightly mashing the berries as they release their juices and break down. Transfer the mixture to a bowl, cover with plastic wrap, and refrigerate.
Strain and mix:
- Once chilled, strain the strawberry mixture through a fine mesh strainer. Reserve the strawberry solids. Stir the strained juice into the chilled custard along with the vanilla extract and lemon juice.
Churn the ice cream:
- Pour the custard mixture into your ice cream maker and churn according to the manufacturer’s instructions until the texture resembles soft-serve ice cream.
Add strawberries and finish churning:
- Toss the reserved strawberry solids with vodka (if using), then add them to the ice cream maker during the final 2 minutes of churning.
Freeze until firm:
- Transfer the ice cream to an airtight container. Cover and freeze until firm, approximately 3 hours.
Notes
This recipe is naturally gluten-free, as it does not contain wheat, barley, or rye. To ensure it remains gluten-free, double-check that your vanilla extract and vodka (if used) are labeled gluten-free, as some alcohols and flavorings may contain trace gluten or additives.