Strawberry Ice Cream

Maybe everyone else knew except me, but yesterday was National Ice Cream Day!  I just found out after making this delicious strawberry ice cream in my new Kitchen Aid Ice Cream Maker.  It is one of those that requires no ice or salt.  You just freeze the bowl, (which is a 2 quart), and then attach it to a Kitchen Aid mixer.  In about 30 minutes, I had super creamy, strawberry ice cream.  While the recipe itself is a little more complicated than some, it was super delicious.  Having the new ice cream maker made the churning process so much easier.  I always found it a pain to mess with having enough ice and salt for the traditional ice cream maker.  The day after making this ice cream, I made the Tropical Fruit Sorbet.

Now that I have my cool new ice cream maker, I will have to try all the great recipes for ice creams and sorbets that I’ve seen posted lately.  Let’s see…..cherry cheesecake ice cream, cookies & cream, chocolate chunk with salted caramel, blackberry, Heath bar crunch ……OH, the possibilities are endless! (Not to mention dangerous!) 🙂

sandwich ice cream 020

Ingredients:

  • 22 ounces strawberries, stems removed, sliced
  • 1 tablespoon lemon juice
  • 1 cup sugar
  • 4 large egg yolks
  • 1/4 teaspoon kosher salt
  • 1 1/2 cups heavy cream
  • 1 1/2 cups whole milk
  • 1 teaspoon vanilla


Directions:

Add the strawberries to a bowl along with the lemon juice and 1/4 cup of the sugar.

Toss until the sugar begins to dissolve. Let sit out at room temperature for 30 minutes while you prepare the custard.

Whisk together the egg yolks, remaining 3/4 cup sugar and salt together in a large bowl until the eggs look pale yellow and are well combined with the sugar.

In a large saucepan, add the cream, milk, and vanilla.

Bring to a simmer over medium heat.

Add a few ladles of the hot milk mixture into the eggs and sugar while whisking constantly.

Add the tempered eggs and milk mixture back into the saucepan while also constantly whisking.

Turn the heat to low and continue stirring and cooking until the mixture has thickened enough to coat the back of a wooden spoon, 4 to 6 minutes.

Strain the mixture into a bowl and set over another large bowl filled with ice water.

Stir to cool the mixture down. You want the custard to be ice cold before churning.

Roughly pulse the berries and their juices in a food processor.

Stir the chunky puree into the chilling custard to chill. Place in the refrigerator to continue to chill for 2 hours.

Freeze in the ice cream machine according to the manufacturer’s instructions. Run until it looks like thick soft serve. Place in an airtight container and place in the freezer to harden.

Adapted from Jamie Deen