It’s summer. That means at least two things:
1) Time to catch up on blog posts
2) Strawberry ice cream
There is nothing quite like fresh summer strawberries. But fresh summer strawberry ice cream? To. Die. For.
So, without further ado, here’s how you, too, can make this magic happen in your kitchen.
Strawberry Ice Cream
- 2 cups strawberry puree (I wish I could tell you how many strawberries it takes to make 2 cups of puree – we overestimated and ended up making 4 cups of puree – no worries if you make more than 2 cups, we’ll show you what to do with the leftovers in a minute)
- 2 cups half and half
- 2 cups heavy cream
- 1 cup white sugar
- 1/4 teaspoon salt
- 2 teaspoons pure vanilla extract
- 1 1/2 tablespoons corn starch (instead of using egg yolks – so I guess this is more like a gelato)
Puree enough strawberries in your blender to make two cups of puree. We left ours a little chunky so we’d have small bits of strawberry in the ice cream. Set aside.
In a mixing bowl, whisk the corn starch into the half and half until it is dissolved. Add the salt and whisk to incorporate. Now add the strawberry puree and whisk to incorporate.
In a medium saucepan, whisk together the sugar and heavy cream, then bring to a hard simmer, whisking frequently. Once the mixture is simmering, remove from the heat and add the contents of your mixing bowl, whisking constantly, then return the saucepan to the heat and whisk frequently until the mixture begins to simmer. Continue to whisk over the heat about 5 minutes after the mixture has started to simmer, or until you feel the mixture thickening and it begins to coat the bottom of the saucepan. Transfer mixture to a bowl which is placed in an ice bath (ice bath? huh? click here to read about preparing an ice bath!) and continue whisking until the mixture no longer steams. Whisk in the vanilla extract, then cover the bowl with plastic wrap and refrigerate 5 hours or overnight.
Once chilled, churn the mixture in your ice cream maker according to the ice cream maker’s instructions (usually about 20 minutes). Scoop the ice cream into a container, cover, and return to the freezer to allow it to harden, about 3-4 hours.
Due to the water added by the strawberry puree, it is best to let this ice cream stand at room temperature for about 15 minutes before scooping. That is, if you can wait that long.
Oh, what to do with that extra strawberry puree? Make strawberry puree pops, of course!
Alice whole heartedly approved of this use for the extra puree.
P.S. If you’re not into hip photo filters, here’s the true color of this delicious ice cream: