Strawberry Ice Cream
Rich and unbelievably creamy, this luscious ice cream is layered with a thick purée of sweet strawberries plus bites of those plump berries swirled into the mix.
Equipment
- Immersion blender, blender or food processor
- Double boiler
- Electric mixer
- Heatproof container
- Electric ice cream machine
- Freezer proof container
Ingredients
- 4 cups quartered fresh strawberries, or two 10-ounce packages frozen strawberries, divided
- 1-½ cups plus 2 tablespoons sugar, divided
- 1-½ cups half and half
- 7 extra-large egg yolks
- ¼ teaspoon kosher salt
- 1 cup heavy cream
- 1 tablespoon pure vanilla paste or pure vanilla extract
- ½ teaspoon pure almond extract
Instructions
- Cut the strawberries into pieces, measure out 1 cup and toss with 2 tablespoons of the sugar.
- Purée the remaining strawberries – about 3 cups – with ½ cup of the sugar using an immersion blender or processor. Set aside while you cook the custard.
- Pour the half and half in the top of a double boiler. Place over medium-heat until the half and half is very warm, just below a simmer – around 185-degrees – about 10 minutes. Stir the half and half occasionally to prevent it from scorching.
- Combine the egg yolks with 1 cup of the sugar and the kosher salt in a medium-size mixing bowl. Beat on medium speed until the mixture is light yellow in color and thickened, about 2 to 3 minutes.
- Slowly ladle in about a half-cup to a cup of the warmed half and half to the beaten egg yolks and whisk to blend together. (This tempers the eggs, warming them gently and preventing them from scrambling when added to the hot liquid.)
- Continue adding the hot half and half to the egg yolks until you’ve added about half of it to the egg mixture. Pour the egg mixture into the double boiler with the remaining half and half.
- Reduce the heat to medium-low and continue cooking stirring frequently to keep the custard smooth. Cook until the custard thickens slightly, about 15 to 20 minutes. The custard will look “foamy” on top to start then as it thickens it will be creamy in appearance.
- Remove the custard from the heat and allow it to cool for about 10 minutes. Stir in the cream along with the vanilla paste and almond extract.
- Transfer the custard to a heatproof container and stir in the strawberries. Lay a piece of piece of plastic food wrap directly on top of the custard to prevent a film from forming as it chills, then cover with another sheet of wrap. Refrigerate at least 3 to 4 hours or until well chilled.
- Pour the chilled custard mixture into your ice cream machine and churn until the ice cream is set up, about 15 to 20 minutes. If your machine has a setting, use the frozen yogurt or gelato setting. You’ll have about 7 cups of custard so depending on the size of your canister you might need to freeze in batches. Don't over churn or your ice cream will be "icy" in texture.
- Transfer the ice cream to a container and freeze for about 2 to 4 hours to firm up.
Notes
If you don't have a double-boiler you can place a heatproof bowl over a small saucepan of simmering water.