Servings: 6 people
Calories: 250kcal
Cost: $15
Equipment
- Ice Cream Maker optional
- Saucepan
- Fine-mesh sieve
- Whisk
- Airtight container for freezing
Ingredients
- 2 cups fresh strawberries hulled and sliced
- 1 cup granulated sugar
- 1 vanilla bean split and seeds scraped, or 1 tsp vanilla extract
- 2 cups heavy cream
- 1 cup whole milk
- 6 large egg yolks
Instructions
- Cook down the strawberries with sugar and vanilla until soft and juicy, then let cool completely.
- Warm the heavy cream and whole milk in another saucepan without boiling.
- Whisk the egg yolks until smooth, then temper by slowly pouring in the warm cream mixture while whisking.
- Pour the custard back into the saucepan and cook over low heat, stirring continuously until thickened.
- Strain the custard through a fine-mesh sieve into a clean bowl and let cool to room temperature before refrigerating.
- Once chilled, churn the custard in an ice cream maker and swirl in the cooled strawberry mixture.
- Transfer the churned ice cream to an airtight container and freeze for 24 hours before serving.
Notes
For the best flavor, use ripe, in-season strawberries. You can macerate the strawberries in sugar for 30 minutes before cooking to intensify their sweetness. Store the ice cream in an airtight container to prevent freezer burn and consume within two weeks for the best quality. If you want a dairy-free option, swap heavy cream and whole milk with coconut cream and almond milk. You can also use honey or maple syrup instead of granulated sugar. Enjoy this versatile ice cream on its own or topped with fresh fruit or syrup!
Nutrition
Calories: 250kcal | Carbohydrates: 24g | Protein: 3g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 160mg | Sodium: 70mg | Potassium: 150mg | Fiber: 1g | Sugar: 20g | Vitamin A: 400IU | Vitamin C: 4mg | Calcium: 80mg | Iron: 0.5mg
Tried this recipe?Let us know how it was!