Classic Strawberry Ice Cream
From Yankee Magazine — October 2011
From Best New England Recipes — October 2011
Miscellaneous Recipes | Fruit Recipes
Preparation Time: 30 minutes
Start to Finish Time: 60 minutes
Yield: about 7 cups
Just strawberries, milk, cream, and eggs—a simple formula that lets the fresh berry flavor shine through.
- 3-1/2 cups strawberries, cut into 1/2-inch pieces
- 1 cup sugar, divided
- 2 cups light cream
- 1 cup milk
- 5 eggs yolks (from large eggs)
- 1/8 teaspoon table salt
In a medium-size saucepan over medium heat, cook strawberries with 1/2 cup sugar, stirring often, until berries begin to soften, about 3 minutes. Remove from heat; then pour half the berries into a bowl and mash. Set all berries aside.
In a medium-size saucepan, bring cream and milk to a simmer; then remove from heat. Meanwhile, in the bowl of a standing mixer or with a hand mixer, whisk egg yolks with remaining 1/2 cup sugar until pale and fluffy, about 3 minutes. Pour 1/2 cup of hot cream/milk into egg mixture, whisking as you go; then transfer egg mixture back into pan. Cook over medium heat, stirring continuously, until custard reaches 175° on an instant-read thermometer (it will thicken noticeably).
Remove pan from heat and pour mixture through a strainer into a bowl. Stir in salt and mashed strawberries (not chopped berries). Refrigerate 6–12 hours. For faster results, stir over a bowl of ice, but let custard sit several hours for best texture.
Once mixture is done chilling, it should register between 35° and 40° on an instant-read thermometer. Pour into ice-cream maker, leaving 1 inch at top to allow for expansion, and prepare according to freezer instructions. Add remaining berries and juices during final 5 minutes of chilling. For firmer ice cream, chill in freezer at least 3 hours.
Comments
Total preparation time: 1 hour plus at least 6 hours chilling.
Reviews by Readers
I love hunks of fresh strawberries and this is the best of the best!! Flavor is surperb and texture is wonderful. Kick it by adding a bit of chocolate and make a swirl after freezing final freeze. – Anonymous Review
Instead of the milk I used heavy cream, I loved the richness. – Reviewed by Jim Phillips
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