Classic Strawberry Ice Cream

Miscellaneous Recipes

Preparation Time: 30 minutes

Start to Finish Time: 60 minutes

Yield: about 7 cups

• 3-1/2 cups strawberries, cut into 1/2-inch pieces
• 1 cup sugar, divided
• 2 cups light cream
• 1 cup milk
• Yolks of 5 eggs
• 1/8 teaspoon salt

In a sauté pan 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 them. Set all berries aside.

In a medium saucepan, bring cream and milk to a simmer, then remove from heat. Meanwhile, beat egg yolks with remaining 1/2 cup sugar until pale and fluffy, about 3 minutes. Pour 1/2 cup of the hot cream-milk mixture into the egg mixture, whisking as you go; then transfer it all back into the pot to create a loose custard. Over medium heat, stirring constantly, heat the custard until it reaches 175° on an instant-read thermometer (this is the point at which it will thicken noticeably). Remove from heat and pour through a strainer into a bowl. Stir in salt and mashed strawberries (not the chopped berries, which go in later), plus any excess juice from the other chopped berries, and place in refrigerator to chill 6 to 12 hours.

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 the top to allow for expansion, and prepare according to freezer instructions. Add remaining berries during final 5 minutes of chilling.

Comments

Allow 6 to 12 hours for chilling.

Find Similar Recipes

• By Category
  • Miscellaneous Recipes
• By Course
  • Desserts Recipes
• By Preparation Method
  • Boil Recipes