With real strawberries and a velvety texture, make this when fresh strawberries are in season.
When I was a little girl, the doll Strawberry Shortcake ruled my world.
I asked for strawberry ice cream and strawberry cake every year for my birthday.
Sally Vargas
One year, I even had strawberry scented scratch-and-sniff wrapping paper on my presents.
Now that Im older, Ive given up dolls, but not my love of strawberries.
At the top of my strawberry-loving list is ice cream.
Sally Vargas
I wanted a rich strawberry-flavored base with visible bits of strawberry dotted throughout.
Start With a Vanilla Custard Ice Cream Base
Custards are made with eggs.
Egg yolks contain lecithin, chains of fatty acids that make great emulsifiers.
Sally Vargas
My version differs slightly from hers, but not much.
The high-fat content in custard pairs beautifully with tart, sweet strawberries.
I just couldnt let another summer go by without making my own.
Sally Vargas
I set out to remedy this problem.
Alcohol, specifically a higher proof alcohol such as vodka, has a lower freezing point than water.
Then, I strained off the liquid and added the strawberries to my ice cream base.
Sally Vargas
), but I wanted that strawberry flavor to stayinmy strawberries.
So, unfortunately, boozy berries were out of the picture for me.
Let it sit in the fridge for a couple of hours, or as long as three days.
Sally Vargas
The higher proof alcohol the softer your berries will be in the ice cream.
Cook the Strawberries?
But this ice cream, though delicious, still needed that fresh strawberry flavor.
Sally Vargas
Make a Strawberry Puree?
I did this by chopping more berries, adding sugar, and pureeing them with my immersion blender.
Then I combined the cooked strawberry sauce with the fresh strawberry puree and combined it with my custard.
Sally Vargas
With a combination of cooked strawberry sauce and fresh strawberry puree, I hit my mark.
I consider them astute taste testers.
How Long Will the Ice Cream Keep?
Sally Vargas
In other words, homemade ice cream will likely crystalize sooner.
This recipe will maintain its quality for about a month.
Its still perfectly edible after that, but it might form ice crystals.
Sally Vargas
Can Frozen Strawberries Be Substituted for Fresh?
I would also thaw the berries before pureeing them.
Want To Experiment With Flavors?
Sally Vargas
Go for It
Add herbs like thyme, basil, or bay leaf to the berries.
you’re free to also infuse the cream with orange or almond.
Anything is possible when it comes to ice cream.
Sally Vargas
More Homemade Ice Cream Recipes
Keep churning out the fun with these recipes.
Place it in the freezer.
Transfer to a freezer container and freeze for at least two hours.
Pour the cream and milk into a medium saucepan set over medium low heat.
Slowly bring to a gentle simmer, until you see small bubbles around the edges of the pan.
This will take about 15 to 18 minutes.
Remove from heat, and let the vanilla infuse the cream for 15 minutes.
(If using vanilla extract, add it now.)
Place the milk mixture back over medium-low heat and warm to justbelowa simmer.
(The mixture needs to be warm to temper the eggs in our next step.
Continue until all the liquid is combined.
Dont rush this; otherwise, you will end up with scrambled eggs.
Stir gently with a spatula until the custard thickens to the consistency of maple syrup, about 8 minutes.
As soon as the custard thickens, remove from heat.
Remove the mixing bowl from the freezer, and transfer the custard to the bowl.
Allow the custard to cool to room temp, then cover and place in the fridge.
This is now the base for your ice cream.
It can be made one week ahead of time and kept covered in the fridge.
Place over medium heat and bring to a gentle boil.
Stir occasionally and watch the pot, as the berries will foam up and could boil over.
After 10 minutes, lightly smash the cooking berries with a potato masher.
Continue cooking the mixture, stirring occasionally, until the volume is reduced by half.
This should take about 8 minutes.
The sauce is ready when the syrup is a deep red, and thick like honey.
Transfer to a bowl, cover, and refrigerate.
Puree until you have a thin sauce.
Transfer to a bowl, cover, and refrigerate.
Remove vanilla pod from the cooled custard base.
Stir in the cooled strawberry sauce and fresh strawberry puree.
Transfer to ice cream maker and churn according to the manufacturers instructions.
When ready, it will be the consistency of soft serve ice cream.
The ice cream can be served immediately if desired.
Place in the freezer for at least 2 hours.
When ready, scoop onto your favorite cone.
This ice cream will keep for about a month before starting to crystallize.
