COOK

Homemade Strawberry Ice Cream Anyone Can Master

July 12, 2017 | STORY BY MARIA DASILVA | PHOTOGRAPHY BY SCOTT HUNTER

Regardless of your culinary skill level, this fresh strawberry ice cream is a cinch to master.

 
They say some things are best left to the pros. Often, I suppose that is the case. You certainly won’t find me racing in a Formula-One series, base-jumping or performing open-heart surgery. However, professional or not, the art of making ice cream is for all to enjoy. Regardless of your culinary skill level, ice cream is a cinch to master.
 
Minimal cooking, a handful of ingredients and a bit of patience through the cooling and freezing stages are all you need. In fact, you don’t even need fancy or expensive equipment to make it happen. A freezer and a food processor will do just fine. And you have complete control over the ingredients. No funny-named thickeners or preservatives in this batch, just all-natural and delicious ingredients.
 
Sure, it’s a bit decadent. But, it’s summertime! And nothing beats the cool, satisfying creaminess of homemade ice cream on a hot summer's day.

Ingredients

 

  • 4 cups hulled strawberries
  • 1-¼ cups sugar
  • 1 Tbsp lemon juice
  • 1-½ cups milk
  • 1-½ cups 35 per cent cream
  • 6 egg yolks
  • 1 tsp vanilla extract
  • Pinch of salt

Directions

 

  • Mash strawberries into small chunks. Transfer to saucepan, stir in ¾ cup of the sugar and the lemon juice. Bring to boil over medium-high heat, stirring until the sugar is dissolved. Boil for 5 minutes. Transfer strawberry mixture to airtight container and refrigerate.
  • Meanwhile, in a clean saucepan, whisk together milk, cream, egg yolks, vanilla, salt and remaining sugar. Heat over medium, stirring constantly, until thickened enough that a line drawn across the sauce on the back of a spoon holds its shape, 10 to 12 minutes. Scrape into an 8- or 9-inch metal cake pan. Cover surface directly with plastic wrap and refrigerate cream mixture until chilled, about 2 hours.
  • Transfer cream mixture to freezer and freeze until firm, but not solid, 3 to 4 hours.
  • Scrape cream mixture into food processor, adding all but ⅔ cup of the strawberry mixture. Puree until smooth. Transfer to airtight container. Swirl in reserved strawberry mixture. Freeze until solid, about 4 hours. 
  • Scoop and enjoy!

 

 

 

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