Strawberry Ice Cream is one of my All-Time favorite childhood treats! I absolutely love fresh sun-ripened strawberries. They are like little pops of sugar bursting on your tongue. You can taste the intense sweetness of the sun in every fresh berry you sneak off the little plant before your mom catches you, makes you pick more berries, and stop eating. Well, that is, until she turns her back and you shove as many in your mouth as you can before getting caught. I mean, who’s gonna notice the red juices leaking from the corners around your mouth or the smeared finger prints on your shirt? Am I right? Mom’s don’t catch that sort of thing! Pfft!
Summer is full of the bounties of sun ripened fruits and strawberries are the first to arrive. Usually from April to June. The intensely sweet aroma of the red jewels is mouth watering just thinking about them. I think I have a love affair with strawberries. Pies, cakes, muffins, ice cream and just plain eating them! What is not to love? And this Ice Cream will satisfy any strawberry craving. I have to admit I am not a fan of the no churn ice creams that are taking the internet by storm. I am a purist on this. I love my ice cream to be flavorful, natural, creamy and the texture has to be just right.
The no churn ice creams taste like fake ice cream to me and that is why I love to make ice cream in an ice cream maker. Now say that fast 10 times! I am really not drinking while I am writing this, promise! The churning develops the ice cream into the creamy, lavish ice cream you grew up with. All natural, full of the intoxicating fragrance of the flavors and the texture, THE TEXTURE! That is very important. It should be hard ice cream and not fluffy whipped cream. Melt on your tongue and release its rich essence and leave you heady! OMGosh, I really need help!
Your gonna love this Sun Ripened Strawberry Ice Cream and its super easy. Waiting for it to cool down and freeze are the hardest parts of this recipe! Cin Cin!
Ingredients & Preparation
The Usual Suspects:
- 3 cups half-and-half
- 6 egg yolks
- 1 cup sugar
- Pinch of salt
- 2 cups sliced strawberries
- 1 tsp. vanilla extract
The Plan:
In a saucepan over medium heat, warm the half-and-half until steam begins to rise from the surface, 4 to 5 minutes.
In a heatproof bowl, whisk together the egg yolks, sugar and salt until blended.
Gradually add the hot half-and-half, whisking constantly until fully incorporated. Transfer the mixture to a clean saucepan and set over medium-low heat.
Cook, stirring constantly with a wooden spoon or spatula, until the custard is thick enough to coat the back of the spoon and leaves a clear trail when a finger is drawn through it, 8 to 10 minutes; do not allow the custard to boil.
Pour the custard through a fine-mesh sieve set over a clean bowl and stir in the strawberries and vanilla. Nestle the bowl in a larger one filled halfway with ice and water and cool the custard to room temperature, stirring occasionally.
Refrigerate until cold, at least 1 hour.
Transfer the custard to an ice cream maker and freeze according to the manufacturer’s instructions. Transfer the ice cream to a freezer-safe container.
Cover and freeze until firm, at least 3 hours or up to 3 days, before serving.
Makes about 1 quart.
Sun Ripened Strawberry Ice Cream
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Loading...Ingredients
- The Usual Suspects
- • 3 cups half-and-half
- • 6 egg yolks
- • 1 cup sugar
- • Pinch of salt
- • 2 cups sliced strawberries
- • 1 tsp. vanilla extract
Instructions
The Plan
In a saucepan over medium heat, warm the half-and-half until steam begins to rise from the surface, 4 to 5 minutes.
In a heatproof bowl, whisk together the egg yolks, sugar and salt until blended.
Gradually add the hot half-and-half, whisking constantly until fully incorporated. Transfer the mixture to a clean saucepan and set over medium-low heat.
Cook, stirring constantly with a wooden spoon or spatula, until the custard is thick enough to coat the back of the spoon and leaves a clear trail when a finger is drawn through it, 8 to 10 minutes; do not allow the custard to boil.
Pour the custard through a fine-mesh sieve set over a clean bowl and stir in the strawberries and vanilla. Nestle the bowl in a larger one filled halfway with ice and water and cool the custard to room temperature, stirring occasionally.
Refrigerate until cold, at least 1 hour.
Transfer the custard to an ice cream maker and freeze according to the manufacturer's instructions. Transfer the ice cream to a freezer-safe container.
Cover and freeze until firm, at least 3 hours or up to 3 days, before serving.
Makes about 1 quart.
