I will only eat strawberry ice cream under two conditions:
1- It must be Haagen Dazs. No other brand will do.
2-If it can not be Haggen Dazs, it must be homemade.
Homemade Strawberry Ice Cream just tastes better. And is almost as good as my favorite ice cream brand. Why? they both use only the minimum ingredients, which are fresh and simple.
Cream. Milk. Egg yolks. Sugar. Strawberries.
Simple as that.
I add a little vanilla and a pinch of salt to mine, as well.
I was tempted to make my strawberry ice cream using only strawberry puree as I am not a fan of pieces of fruit in ice cream. But, that is probably a bit of a strange preference so I decided to go ahead and add in little chunks of strawberry. It is necessary, mind you, to coat the diced strawberries in sugar and let it sit for a little while to extract their liquid and soak the berries in the sugar syrup that forms. This will keep those little strawberry pieces from being icy once frozen.
You can make strawberry puree using a food processor or a blender. Don’t worry about extracting every single strawberry seed when running the puree through a sieve. If a hand full of seeds make it into the ice cream, it will be fine. The sweeter your strawberries are, the sweeter and more flavorful the ice cream will be. If your strawberries are more sour than you would like, you may want to add a few more tablespoons of sugar to the mix. If they are extra sweet, feel free to cut down on it a little.
More Ice Cream:
- 16 oz. Fresh Strawberries
- 1 cup + 2 T. Sugar
- 4 Egg yolks
- 1¾ cups Whole Milk
- 1½ cups Heavy Cream
- pinch of salt
- ½ teaspoon Vanilla
- Wash and trim all but 4 of the strawberries. Cut the 4 reserved strawberries into a small dice and toss with 2 tablespoons of sugar in a small bowl. Refrigerate.
- Puree the trimmed strawberries in a food processor until smooth. Run the puree through a fine mesh sieve to remove seeds. Set puree aside.
- In a small bowl, whisk together the egg yolks and set aside.
- Whisk together the remaining 1 cup of sugar and 1 cup of the milk in a saucepan. Heat on medium high just until the milk starts to steam.
- Slowly pour ½ of the hot milk in a small stream into the egg yolks, whisking constantly until well blended. Add the tempered egg yolks back into the saucepan with the remaining milk and whisk well. Heat on medium/high, stirring constantly, until the mixture comes to a boil. Remove from heat and pour into a mixing bowl. Whisk in the remaining ¾ cup whole milk as well as the heavy cream, salt, vanilla, strawberry puree, and diced strawberries with syrup.
- Refrigerate until completely chilled.
- Once the mixture is completely chilled, freeze in an ice cream maker according to manufacturer instructions. When ice cream is finished churning, scoop out and place in an airtight container. Freeze until solid, 6 hours or overnight.
- Let sit at room temperature for 5 minutes before scooping.