Homemade Strawberry Ice Cream is a great way to enjoy summer berries in a cool, refreshing dessert. Sweet berries are pureed and mixed with rich cream, making a delightful creamy treat.
I tried making some vanilla ice cream a few weeks ago, and sadly, it was a colossal flop.
It surprised me, as I used Alton Brown’s recipe, and his stuff NEVER fails me. I suspect the fault is mine and that I didn’t let it thicken enough, in spite of using a thermometer to check the temperature.
I’ve made enough custards and puddings from scratch to know that the mixture was a little too thin, despite what the thermometer read. I ended up trying to whisk it as it froze, and it still wouldn’t harden up.
It tasted fine–It was just somewhat of a soupy mess, especially after drizzling some homemade Chocolate Syrup over top.
I decided to try again. That’s the beauty of homemade ice cream in the summer. Endless varieties mean endless opportunities to perfect a recipe.
Last weekend, I popped over to the Carrot Seed Kitchen Co., a new kitchenware shop here in town. I’ve been excited for this place to open ever since I found out about it…And I even won a prize from a contest they ran before the store opened!
Not pictured is the gift card I also won, because I used it in conjunction with this purchase:
I have the hardest time finding containers to freeze my ice cream in, so I was thrilled to find a dedicated ice cream container.
And since I got myself that new ice cream container, I figured I’d give ice cream another go. I came across a recipe for an ice cream base that had me craving Srawberry Ice Cream like there was no tomorrow.
My original intention was to venture out to a local farm that allows you to pick your own berries, but I didn’t make it. I just used grocery store berries, which were fine.And so was the ice cream.
There’s nothing too fancy about this–It’s just egg yolks, cream, berries and sugar. It tastes like summer.
- 2 C heavy cream
- 2/3 C Sugar
- 1/8 tsp. salt
- 6 large egg yolks
- 1 lb. strawberries, trimmed
- 3 Tbsp. sugar
- 1/2 tsp. Dark Chocolate Balsamic Vinegar
- pinch of salt
Combine the cream, sugar, and salt in a medium saucepan. Cook over medium heat until the sugar and salt have dissolved, whisking constantly.
Remove from the heat, and temper the yolks. Whisking them constantly, slowly stream in about a cup of the cream. Whisk the tempered yolks back into the cream in the saucepan, and return to medium-low heat. Cook, stirring constantly, until the mixture reaches 170 degrees F and has thickened to the point that it coats the back of a spoon. Strain the mixture to remove any curdled eggs, and allow it to come to room temperature.
Meanwhile, combine the berries, sugar, balsamic vinegar, and salt in a blender. Puree until smooth.
Chill both the strawberry puree and the base at least 4 hours, preferably overnight.
Combine the base and the puree, and process in an ice cream maker according to the manufacturer's directions. Serve immediately for soft-serve, or freeze for a few hours and allow to ripen. Let ice cream stand for 5 minutes before scooping and serving.
Prep and cook time do not include chilling time.