My summer favourite right here. Fresh strawberry ice cream!!
If this had to be the only dessert that I could eat for the entire summer, I’d still devour it every dang day. Good thing it takes a little time to make!…and I’m on vacation without an ice cream maker (follow along on Instagram!), so realistically, there is no ice cream being made until I’m back home in September.
Paul and I are currently in Arizona hanging around the Grand Canyon for a couple of days. So far, we’ve driven from New York over to Colorado to Utah and then ended up here! Needless to say, where we are right now it is HOT!
ICE CREAM FOR EVERYONE!
I love this recipe because it tastes exactly like häagen-dazs and uses FRESH berries! It’s a magical, wonderful, creamy delight. I hope you like it too!
Later days friends! xo
- 2 cups hulled and chopped strawberries
- 1/2 cup + 2 tbsp granulated sugar
- 1 cup whole milk
- 1 cup heavy cream
- 3 large egg yolks
- 1 tsp pure vanilla extract
- To the bowl of a food processor, add the strawberries along with 2 tablespoons of sugar. Puree until smooth and set aside.
- In a medium heatproof bowl, whisk the egg yolks together with 1/4 cup of the heavy cream.
- In a medium saucepan combine the milk, 3/4 cup of the heavy cream, and the remaining 1/2 cup of the sugar. Set the pan over medium heat and cook, stirring frequently, until the sugar is dissolved and the mixture is warm – don’t let the mixture boil. Slowly add the milk mixture to the egg yolks, whisking constantly. When it has all been added, transfer the mixture back to the saucepan and stir constantly over medium-low heat with a spatula, scraping the bottom as you stir, until the custard thickens enough to coat the spatula (don’t heat it too much or it will scramble the egg!).
- Pro tip: if your custard boils and ends up curdling, you can save it by blending it with an immersion blender for 2 minutes!
- Remove pan from the heat and stir in the pureed strawberries and vanilla extract. Pour the custard through a fine mesh sieve into a heatproof bowl. Chill the mixture thoroughly in the refrigerator for at least 3 hours.*
- When ready to churn, freeze the mixture in your ice cream maker according to the manufacturer's instructions.
Recipe adapted from Tracey's Culinary Adventures
*Prior to churning, this ice cream can be stored in the refrigerator for up to 3 days.