Homemade Strawberry Ice Cream Anyone Can Master
Regardless of your culinary skill level, this fresh strawberry ice cream is a cinch to master.
- 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
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!