strawberries and revelations: part two

Yesterday, I talked about ice cream.  Strawberry ice cream. 

I teased you about it.  Showed you pictures.  Made you salivate. 

And that was mean of me.  Just plain mean. 

You probably went to bed last night thinking about that baby pink strawberry ice cream. 

You probably laid in bed last night and dreamt about that baby pink strawberry ice cream. 

You probably woke up this morning and wanted to hurt me, because of all of the above.

Well, I’m sorry.  Really.  Truly.

Believe me?  Please?


As promised, I will be sharing the recipe with you today. 

I hope you’ll go make it.  And I hope it’ll live up to the expectations I’ve created.

Allow me to prolong the recipe delivery just a bit longer so I can give you a little description.  I think that’s fair.

This ice cream is composed of 6 ingredients – that’s it.  For those of you who prefer math:

Heavy cream + whole milk + egg yolks + sugar + strawberries + vanilla extract = Ice cream

However, it’s not quite that simple.  Making ice cream is relatively time consuming because it is very much a process.  It’s not a hard process; it’s just one that takes a decent amount of steps.  If you’re willing to put in the TLC, your kitchen will be willing to put out some delicious ice cream.

A few things you should note about this recipe:

-Rome wasn’t built in a day.  Ice cream isn’t made in a day. 

-After churning, the ice cream will be very, very soft (as in softer than soft-serve).  You’ll have to transfer it to containers and put it in the freezer right away to get a hard freeze.

-Before taking a scoop or two . . . or three or four, you’ll want to let it thaw for five or so minutes.  (This is assuming you’ve allowed the ice cream to get that hard freeze that I was just talking about.) 

-This ice cream can be eaten in 1,001 ways, all of which I’m sure are delicious.  But I’d advise you to eat it plain.  This isn’t manufactured stuff – it’s made from natural ingredients.  Fresh strawberries, for goodness sake! Let them shine.

Summertime Strawberry Ice Cream

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Yield 1 1/2 Quarts

-2 C. Heavy Cream

-1 C. Whole Milk

-2/3 C. Granulated Sugar, Divided

-3 Egg Yolks

-1 lb. (16 oz.) Fresh Strawberries – 13 oz. (approximately) will be used in the base itself; the other 3 oz. will be mixed in at the very end. 

-1 tsp. Vanilla Extract

 The night BEFORE:

Place the bowl of the ice cream maker and the paddle in the freezer to freeze overnight.  You cannot afford to skip this step.  The equipment must, I repeat MUST, be cold.  That’s an order!  You might want to consider preparing the ice cream base the night before as well, as it’ll require a minimum of 2 hours to chill.  

To make the BASE:

Trim and quarter 13 oz. of the strawberries.  Then, place them in a food processor or blender along with 1/3 C. of the sugar and pulse until smooth.  Set aside.

In a heat-proof bowl, beat together the egg yolks and remaining 1/3 C. of sugar until slightly frothy (about 1 minute). 

Place heavy cream and whole milk in a saucepan over medium-low heat.  Heat until it’s just about to simmer.  Remove from heat. 

Temper the egg mixture with the milk mixture.  Do this by adding a ladle full of the hot liquid into the egg yolks while whisking (to prevent scrambling).  Once tempered, add the egg and milk mixture back into the saucepan.  Cook over medium-low heat for 6-8 minutes, stirring constantly.  The mixture should look slightly thickened.  Remove from heat.

Combine the strawberry puree with the milk and egg mixture.  Then, pass the entire mixture through a fine sieve.  (You’ll probably have to work the mixture with a spoon to get it to go through the sieve.  Be gentle – don’t force it.)  Add in vanilla extract. 

Cover the mixture with plastic wrap (making sure the wrap touches the surface) and refrigerate for at least 2 hours. 


Chop the remaining 3 oz. of strawberries very finely.  Set aside.

With the ice cream machine turned on, pour the base into the machine.  Set a timer for 25 minutes, being sure to check it every so often.  Remember: Everyone’s ice cream machine works differently.

After 25 minutes, the ice cream should be thicker, though not necessarily firm.  The volume will have also increased.  Add in finely chopped strawberry pieces and continue to churn until just combined, about 2 minutes. 

Turn off machine and transfer ice cream to containers, being sure to leave room at the top (as the ice cream will expand).  Put containers in the freezer and allow another 2 hours for the ice cream to firm up.

So there you have it.  Homemade strawberry ice cream. 

What’s that?  You want another picture?  A close up?

Oh, alright.  If you insist. 


10 Responses to “strawberries and revelations: part two”

  1. After your nutella cheesecake post I decided to have a look at your other recipes. This one makes me want to dig my ice cream maker out of the back of the closet! Great photos. I made a similar recipe last summer, the only difference was that it called for a little lemon juice. At first I was a little wary, but it gave another dimension of flavor to the strawberry ice cream rather than adding an noticeable lemony flavor. It was totally wonderful!

  2. I just discovered your blog. It seems this a bad time to be dieting. The pictures and writing are amazing. That will keep me going until I can partake of these delectable dishes. Keep up the outstanding effort and wishing you great success.

  3. Simply marvelous! You have ressurected my love for ice cream all over again.

  4. Congrats on the new blog!

    I’ve never made ice cream before, but will have to try this. Looks fresh and delicious!

  5. Wonderful new blog–I’m working on avoiding temptation and you dont make it easy for me, but thats OK-its good practice for discipline

  6. Looks delicious! I’m going to have to go to the grocery store right away!


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