Strawberry Ice Cream (Sandwiches)

As promised, I finally made strawberry ice cream.  Partly because my husband had a sore throat that needed soothing food, and partly because I wanted to make some ice cream again so that I could make ice cream sandwiches out of these:

Tasty chocolate wafers!

My friend Lisa (@dahllm) got them for me in San Francisco.  They taste perfectly dark with a bit of salt.  I thought about making chocolate ice cream, but I wanted to really taste the cookies.

My base recipe was from America’s Test Kitchen with some changes.  Start by prepping the ingredients and dishes.  You will need a mesh strainer over a large bowl.

You will also need an ice bath for the bowl above.

Now, to assemble the ingredients for the custard base:

  • 6 egg yolks
  • 1.5 cups heavy cream
  • 1 cup milk (I used 2%)
  • 1/2 cup sugar, divided

Directions for the custard base:

Put the cream, milk, and 1/4 cup sugar into a saucepan.  Heat over medium heat until the milk is steamy and reaches 175 degrees.

While it’s heating, whisk the remaining sugar and egg yolks together.  If you are lucky, you might get a double yolk like I did!

Yay double yolk!

You will need to temper the eggs with the milk mixture when the milk reaches temperature.

Tempering the milk into the egg mixture

After you temper the egg mixture, add it into the milk mixture and get the temperature up between 180 and 185 degrees.  Next, pour the custard through the strainer into your bowl set in an ice bath.

Keep it chilling and stir every so often for 10 minutes.  I actually added 2 teaspoons each of vanilla extract and vodka at this point (vanilla for the flavor and vodka for keeping it creamy).  Then, cover it and put it in the fridge for 3 hours.

Now you have to get the strawberries ready.  You can use frozen or fresh.  You will need 3 cups.

Slice them small enough for freezing in the ice cream later.

It’s now time to cook the strawberries and extract some juice.

Put the strawberries, 1/2 cup sugar, and a pinch of salt into a saucepan.  Heat over medium until it simmers, then simmer for a few minutes to get the juices out.  Mash the strawberries a little, too.

Starting at the left, go clockwise

Strain the strawberries to extract the juice, but save the strawberries, too.

The strawberries look a little sad after being strained, but don’t fret–you get to pour 3 teaspoons of vodka into them!

Definitely chill the juice and strawberries because I did it a little too close to when the ice cream needed to be churned and I was worried about it being too warm.

Once everything is ready, you will add the strawberry juice and 1 teaspoon of lemon juice to the custard before churning.

You should also assemble any mix-ins you want.  I had leftover Birthday Cake Crumbs from this recipe and Cookie Crumbs from this recipe.

Both are Momofuku Milk Bar recipes

Pour the custard into your ice cream maker.  It will take about 20 minutes if you have the KitchenAid attachment.  Then, pour the ice cream into a bowl and stir in your mix-ins.

Don’t forget the strawberries!

Freeze the mixture until it is hard enough for your liking (a couple hours or so) then serve!

Recipe without pictures:

Start by prepping the ingredients and dishes.  You will need a mesh strainer over a large bowl and an ice bath for the large bowl.

Now, to assemble the ingredients for the custard base:

  • 6 egg yolks
  • 1.5 cups heavy cream
  • 1 cup milk (I used 2%)
  • 1/2 cup sugar, divided

Directions for the custard base:

Put the cream, milk, and 1/4 cup sugar into a saucepan.  Heat over medium heat until the milk is steamy and reaches 175 degrees.

While it’s heating, whisk the remaining sugar and egg yolks together.  You will need to temper the eggs with the milk mixture when the milk reaches temperature. After you temper the egg mixture, add it into the milk mixture and get the temperature up between 180 and 185 degrees.  Next, pour the custard through the strainer into your bowl set in an ice bath. Keep it chilling and stir every so often for 10 minutes.  I actually added 2 teaspoons each of vanilla extract and vodka at this point (vanilla for the flavor and vodka for keeping it creamy).  Then, cover it and put it in the fridge for 3 hours.

Now you have to get the strawberries ready.  You can use frozen or fresh.  You will need 3 cups. Slice them small enough for freezing in the ice cream later.

Put the strawberries, 1/2 cup sugar, and a pinch of salt into a saucepan.  Heat over medium until it simmers, then simmer for a few minutes to get the juices out.  Mash the strawberries a little, too. Strain the strawberries to extract the juice, but save the strawberries, too. Pour 3 teaspoons of vodka into them.

Definitely chill the juice and strawberries because I did it a little too close to when the ice cream needed to be churned and I was worried about it being too warm.

Once everything is ready, you will add the strawberry juice and 1 teaspoon of lemon juice to the custard before churning.

You should also assemble any mix-ins you want.  I had leftover Birthday Cake Crumbs from this recipe and Cookie Crumbs from this recipe. Pour the custard into your ice cream maker.  It will take about 20 minutes if you have the KitchenAid attachment.  Then, pour the ice cream into a bowl and stir in your mix-ins.

Freeze the mixture until it is hard enough for your liking (a couple hours or so) then serve!

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3 thoughts on “Strawberry Ice Cream (Sandwiches)

  1. I knew you would come up with something amazing for the Miette cookies! I also really appreciate the Step-by-Step so I know what to look for in my ice cream adventure. Lovely post as always, but I particularly want to lick my screen on this one!

  2. Pingback: Strawberry Ice Cream | fudgingahead

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