Fresh Strawberry Ice Cream
Celebrate the sweetness of summer with this luscious strawberry ice cream recipe. Creamy, dreamy, and bursting with fresh strawberry flavor, this frozen treat is the perfect way to cool down on warm days. Prepare to be delighted as you take each scoop of this homemade ice cream, savoring the rich custard base and the juicy strawberries in every bite. Enjoy a spoonful of pure bliss with this delightful dessert that promises to be a favorite among friends and family alike.
— Constant Cookbook
Ingredients
- 3 cups half-and-half
- 6 egg yolks
- 1 cup sugar
- Pinch of salt
- 2 cups sliced strawberries
- 1 tsp. vanilla extract
Instructions
- In a saucepan over medium heat, warm the half-and-half until steam begins to rise from the surface, 4 to 5 minutes.
- In a heatproof bowl, whisk together the egg yolks, sugar and salt until blended. Gradually add the hot half-and-half, whisking constantly until fully incorporated. Transfer the mixture to a clean saucepan and set over medium-low heat. Cook, stirring constantly with a wooden spoon or spatula, until the custard is thick enough to coat the back of the spoon and leaves a clear trail when a finger is drawn through it, 8 to 10 minutes; do not allow the custard to boil.
- Pour the custard through a fine-mesh sieve set over a clean bowl and stir in the strawberries and vanilla. Nestle the bowl in a larger one filled halfway with ice and water and cool the custard to room temperature, stirring occasionally. Refrigerate until cold, at least 1 hour.
- Transfer the custard to an ice cream maker and freeze according to the manufacturer's instructions. Transfer the ice cream to a freezer-safe container. Cover and freeze until firm, at least 3 hours or up to 3 days, before serving. Makes about 1 quart.
Comments
No comments found.