I’ve always had a weakness for strawberries. It apparently started when I was very young and our neighbor had a strawberry patch in their yard. I learned at that young age that nothing beats fresh strawberries! If you’re looking for something to do with some fresh-picked strawberries this summer, try out this great ice cream recipe. The first time I made it, I immediately said to Katie, “This is the greatest strawberry ice cream I’ve ever made.” I then had to say, “This may be the greatest ice cream I’ve ever had period.” All hubris aside (ha), the lesson I learned as a little girl is still very true: you can’t really beat fresh strawberries. Take my favorite base recipe for ice cream and add in a generous quart of strawberries and you have yourself a delicious and refreshing bowl of summer heaven.
This recipe was featured in the July 2016 edition of Boom Magazine.
What you need:
- 2 pasteurized eggs*
- 2 c. heavy whipping cream
- 1 c. whole milk
- 1 c. sugar, divided
- 1 quart fresh strawberries, hulled and sliced
- 1 1/2 T. lemon juice
*Pasteurized eggs are eggs that have been pasteurized (heated to a certain temperature) in order to reduce the risk of foodborne illness in dishes that are not cooked or are only lightly cooked. If you do not buy already pasteurized eggs, you will have to pasteurize them yourself by whisking your eggs, milk, and cream together and heating the mixture in a saucepan to 160F, being careful not to boil the eggs.
- mixing bowl
- saucepan, kitchen thermometer, and strainer (if pasteurizing your eggs)
- fork or masher
- plastic wrap
- ice cream maker
- freezer-safe container
Time: (Ice Cream Maker Bowl needs to be in the freezer at least 24 hours in advance) 15 minutes prep, 4-8 hours chill, 25 minutes processing, 4 hours freezing
Freezeable: Ha, yes!
Serves: Makes a generous quart of ice cream
Multiplying the recipe: You would have to mix the batches separately, and would either need two ice cream maker bowls, or to make them on different days. The ice cream maker bowls need to be in the freezer for at least 24 hours to work properly.
Strawberry Ice Cream:
Make sure that your ice cream maker bowl is fully frozen (preferably 24 hours in the freezer).
In a mixing bowl, beat the eggs, cream, and milk. If your eggs are not already pasteurized, heat the mixture in a saucepan to 160F. Remove from heat. Whisk in 2/3 c. sugar. Place in a sealed container and refrigerate overnight (or 8-12 hours). If you used pasteurized eggs and did not need to heat your mixture, you can chill it for only 4 hours. The chilling process helps the proteins bind to the sugars and yield a creamier ice cream.
While your base chills, prepare the strawberries. Rinse, hull, and slice the strawberries. Combine the strawberries, 1/3 c. sugar, and lemon juice in a mixing bowl. Cover and refrigerate for at least 1 hour. Mash the strawberries with a fork or masher until to desired consistency. Stir into the base mixture.
Process the mixture in your ice cream maker according to the manufacturer’s instructions. Ice cream will be soft immediately after processing. For a firmer ice cream, freeze for 4 hours before serving.