Classic Strawberry Ice Cream
As I write this, rain is pouring down on our roof and it sounds like knocking, as if to say “Hello!? It’s Autumn, is anyone home?!” Summer is now winding down and I was panged with the realization that I hadn’t had a single scoop of real fruit ice cream (just fruit). I normally love a Marion berry, strawberry, or any berry scoop but it just hadn’t happened yet.
When someone mentions the most traditional ice cream flavor, what is the first flavor you think of? No not Vanilla… No, not chocolate either.
Ok, what is the third flavor you think of? Probably strawberry!
I feel like strawberry is somewhat overlooked and considered as a boring flavor, just adjacent to vanilla in terms of tameness. Despite being "vanilla adjacent”, there is something so satisfying about a simple scoop of strawberry ice cream. Creamy and refreshing, all at the same time, and truly tastes like summer.
So, I set out to make a recipe that would be simple, and fresh, and perfect. By golly, I ended up with exactly what I wanted in the first try. I didn’t even have to tweek my recipe! I’m not going to lie, I pat myself on the back about this one. I’ve only been committing real time to recipe development and building up this blog for about 2 months, and definitely gave myself a pat on the back for getting a new recipe how I imagined on the first try.
It is with sadness that I summer is coming to a close, but hopefully this recipe will give you a sweet reminder of hot days even if you’re making this in the middle of December.
I personally use a Kitchen Aid Ice Cream Churn Attachment, and this recipe makes almost too much. Once it gets churning and thickens up a bit, it came right up to the top of the bowl, but did not spill! The kitchen aid attachment is 2 quarts, so you’ll get about that much ice cream with this recipe!
1 1/2 cup Whole Milk
1 1/2 Cup Heavy Cream
3/4 Cup Sugar + 2 tbsp
5 egg yolks
1 tsp vanilla
2 cups strawberries, halved
1 tsp lemon zest
1 tbsp light corn syrup
Pre Heat Oven to 300 degrees
In a small bowl, toss together the strawberries, 2 tbsp sugar, and lemon zest and let rest for 5-10 minutes, or until the strawberries have begun to release their juices. Transfer the strawberries along with their juices to the sheet pan and spread out evenly. Place the strawberries in the oven and bake for 40-45 minutes, or until the strawberries look slightly shriveled and some of the juices have thickened and darkened slightly in color.
Transfer the strawberries and as much of the juices into a heatproof bowl and allow to cool for 5-10 minutes. Using a fork, smash up the strawberries to release additional juices and break them up into smaller pieces. Add corn syrup and stir until combined completely.
Place strawberry mixture in the fridge to cool completely, or overnight.
Ice Cream Base
In a medium bowl mix together remaining 3.4 cup sugar and egg yolks. Combine until lighted in color and slightly thickened. Set aside while you prepare the milk and cream.
In a medium saucepan, heat milk, cream, and vanilla together until mixture is almost (but not quite) to a simmer, but very hot.
Use a ladle to very, very slowly pour the hot milk into the egg/sugar mixture, beginning just a drip at a time and gradually pouring more in until you have combined approximately 3/4 of the milk into the eggs. Then pour everything back into the saucepan and return to heat over medium.
Continue to heat the custard until it begins to thicken, stirring constantly. This will take about 5-7 minutes and you can tell when it is done when you can run your finger down the back of the spoon and the custard doesn’t fill in the space.
Place the custard in a heatproof container and line with plastic over the top, this will prevent a skin from developing while it cools. Place in the fridge for at least 5 hours, or over night.
Once both the custard and strawberries are completely cold, and the custard has set, remove from the fridge and pour the strawberries into the custard. Mix them together as thoroughly as you can.
Pour together into your ice cream machine and churn per the manufacturers directions.
While the ice cream churns, place your ice cream container in the fridge and allow it to cool down.
When your ice cream is the consistency of soft serve, stop the churn and pour your ice cream into the container. Freeze for at least 6 hours, or overnight before serving!