Ingredients (6)
- 1 1/2 cups heavy cream
- 1 1/2 cups whole milk
- 1 cup granulated sugar
- 4 large egg yolks
- 1/2 teaspoon vanilla extract
- 2 pints strawberries, hulled and cut into large dice (about 3 cups)
- Calories325
- Fat20.43g
- Saturated fat11.95g
- Trans fat
- Carbs33.15g
- Fiber1.14g
- Sugar31.37g
- Protein4.09g
- Cholesterol157.94mg
- Sodium41.55mg
- Nutritional Analysis per serving (8 servings) Powered by
Get fresh food news delivered to your inbox
Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.
Strawberry is one of the classic American ice cream flavors, after chocolate and vanilla, and it’s most sought after in the spring and summer months when fresh strawberries are at their peak. Preserve that sweet, floral taste by whipping up a batch of this rosy ice cream.
Instructions
- 1Prepare an ice water bath by filling a bowl halfway with ice and water; set aside. Combine cream, milk, and 3/4 cup of the sugar in a large saucepan and bring to a simmer over medium heat. Stir occasionally until sugar is dissolved, about 5 minutes.
- 2Meanwhile, whisk egg yolks in a large bowl until foamy and light in color, about 3 minutes. Remove cream mixture from heat and slowly pour about 1 cup into the egg yolks, whisking constantly.
- 3Pour cream-egg mixture back into the pan and cook over medium heat, stirring constantly, until custard coats the back of the spoon, about 5 minutes. (When you draw your finger across the spoon, it should make a mark through the custard, which should not run back in on itself.)
- 4Remove custard from heat and strain into a large heatproof bowl. Stir in vanilla and place mixture over the ice water bath to chill, about 10 to 15 minutes.
- 5Meanwhile, combine strawberries and remaining 1/4 cup sugar in a medium bowl and toss to coat. Let berries macerate for 10 minutes at room temperature. Using a potato masher or a pastry blender, mash until fruit is mostly pea-size and very saucy, then add to the cooling ice cream base.
- 6Once the ice cream base is cold, cover and place in the refrigerator to chill completely, at least 3 hours or overnight.
- 7Once the base is thoroughly chilled, freeze in an ice cream maker according to the manufacturer’s instructions. The ice cream will keep in the freezer for up to 10 days.
Recommended from Chowhound
Guides
Cutting Back on Coffee? 5 Ways to Keep Your Energy Up Without Caffeine
by Marisa Olsen | If you’re trying to cut back on caffeine but aren’t sure how you’ll function without it, here are...
Recipe Round-Ups
Best Summer Side Dishes Worth Building a Feast Around
by Amy Sowder | From spicy stuffed poblanos to a bright watermelon salad, these are some of the best summer side dishes...
Recipe Round-Ups
Stuffed Tomatoes Are a Summer Must
by Jen Wheeler | If you haven't stuffed a tomato yet this season, have you really been living? Here are the best stuffed...