Recipe: How To Make Fresh Strawberry Ice Cream

Aug 17, 2012 07:47 PM EDT

  • print
Fresh Strawberry Ice Cream
National Ice Cream day presents new flavors. (Photo : Flickr / joyosity)

Ingredients

1 quart strawberries, hulled and sliced
1 cup granulated sugar, divided
1 tbsp lemon juice
2 cups heavy cream, divided
1 cup whole milk
Pinch of salt
1 whole vanilla bean
6 egg yolks
3/4 tsp vanilla extract

Like Us on Facebook

Directions

1. In a food processor, place the strawberries, 1/4 cup of the granulated sugar, and the lemon juice and pulse 2 to 3 times, gently mixing after each pulse. Transfer the strawberry mixture to a container and refrigerate for 1 hour.

2. Warm 1 cup of the cream, the milk, the remaining 3/4 cup of granulated sugar and the salt in a medium saucepan set over medium-low heat. When the cream mixture is warmed through and the sugar is dissolved, add the vanilla bean, cover and remove from the heat. Let steep for 30 minutes.

3. Pour the remaining 1 cup heavy cream in a large bowl and set a mesh strainer on top. In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.

4. Stir the mixture constantly over medium heat, scraping the bottom with a spatula as you stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer and stir it into the cream, then stir in the vanilla extract. Remove the strawberry mixture from the refrigerator and add it to the cream mixture, stirring to fully combine. Set the bowl in an ice bath and cool to room temperature, stirring occasionally. Once cool, cover and place the mixture in the refrigerator for at least 8 hours.

5. Once the mixture is sufficiently chilled, remove the vanilla bean and churn the ice cream according to your ice cream maker’s instructions.

© 2015 Food World News. All rights reserved. Do not reproduce without permission.
Get the Most Popular Food Stories in a Weekly Newsletter
TrendingOn The Web
Food Biz
Ronnie Fieg
Mayonnaise

FDA Tells Startup That Their Vegan Mayo Can't Be Labelled Mayonnaise

Hampton Creek Foods Inc., a San Francisco based food startup, has been slapped with a warning letter from the US Food and Drug Administration which says the company cannot call their vegan 'eggless' mayonnaise, "Just Mayo."

The Fat Jew

'The Fat Jew' Catches Heat from New York Based Food Blogger

It seems like the Internet scorn for Josh 'The Fat Jew' Ostrovsky is still coming on strong.

Food Tech
Daily Life At A Secondary School

Irradiated Food is Actually Safe to Eat

Hitting food with radiation is actually a good thing!

Airports

Airport Food Packed with 'Happy Hormones'

Airports generally trigger mixed emotions. Worry no more; one airport in London has paved the way to keep tired travellers happy. They have decided to inject some “happy hormones” on their menus according to CNN.

Real Time Analytics