Strawberry Ice Cream

Everyone loves a good strawberry ice cream in the summertime…

With strawberries in season, I thought there is no better time than now to make some homemade strawberry ice cream. I think you should too.

Homemade Strawberry Ice Cream

1   1/3 cups heavy cream
1   1/4 cups whole milk
1 cup sugar
6 large egg yolks
1 quart strawberries, hulled and sliced
pinch salt
1 teaspoon vanilla extract
1 teaspoon fresh lemon juice
3 tablespoons vodka

1. Set a fine-mesh strainer over a medium bowl and set the bowl in a larger container of ice water. Heat the cream, milk, and 1/4 cup of the sugar in a medium saucepan over medium heat, stirring occasionally to dissolve the sugar, until steam appears and the milk is hot (175 degrees), about 5 minutes.

2. When the milk mixture is hot, in a separate bowl, whisk the egg yolks and 1/4 cup of the remaining sugar together until smooth. Slowly whisk about 1 cup of the hot milk mixture into the yolks (to temper). Then slowly whisk the tempered yolks back into the remaining hot milk mixture. Continue to cook the custard mixture over medium heat until it is very hot but not simmering (180 to 185 degrees).

3. Strain the custard into the bowl set in the ice bath and let cool, stirring occasionally, for about 10 minutes. Remove the custard bowl from the ice bath, cover tightly with plastic wrap, and refrigerate until completely chilled, about 3 hours.

4. Meanwhile, bring the strawberries, salt, and remaining 1/2 cup sugar to a simmer in a clean, medium saucepan over medium-high heat. Cook, mashing the berries slightly, until they have released their juices, about 5 minutes. Transfer the mixture to a small bowl, cover with plastic wrap, and refrigerate until needed.

5. Strain the berry mixture through a fine-mesh strainer, pressing on the solids to extract as much juice as possible. Stir the juice, vanilla, and lemon juice into the chilled custard. Pour the custard into the ice cream machine canister, churn, following the manufacture’s instructions, until the mixture resembles soft-serve ice cream. Toss the strained strawberries with vodka and add to the ice machine about 2 minutes before the churning is finished. Store in the freezer.

-Recipe taken from The America’s Test Kitchen Family Cookbook-

xoxo Rachel

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