Strawberry Ice Cream

On K’s wishlist was strawberry ice cream. He loves it, but has trouble finding a version that isn’t icy. I have made strawberry ice cream before, but we were not 100% satisfied with it. We wanted it to be as creamy as vanilla ice cream with a strong strawberry flavor like you can get with sorbet. I decided to use my Bi-Rite cookbook for ideas, and sure enough they made their fruit ice creams a little differently than I have seen before. I ended up following the blackberry recipe instead of the strawberry one, so just in case you try to compare mine with the book. This recipe does not have big chunks of strawberries in it because that is partly what causes the iciness. Instead, they get blended right into the ice cream. If you like strawberry ice cream, you should give this a try.

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Still some seeds inside

Still some seeds inside

The Bi-Rite strawberry recipe uses balsamic, so you can feel free to do something like that. I did a similar technique with my watermelon sorbet.

Directions for Strawberry Ice Cream

Adapted from Bi-Rite’s Cookbook

  • 2 cups strawberries
  • 1/4 cup, plus 1/2 cup sugar
  • 4 egg yolks
  • 2 cups heavy cream
  • 1/2 cup milk
  • Pinch of salt
  • 1-2 Tablespoons vodka

In a small saucepan over medium heat, stir together the strawberries and 1/4 cup sugar.

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Continue stirring and cooking until the berries are soft and the liquid has reduced some (about 10 minutes).

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Let the mixture cool some before blending it in a food processor or blender until smooth.

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Strain half of the mixture (discard the solids you strain out).

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Stir the unstrained and strained purees together, along with 1 Tablespoon of vodka. Cover and refrigerate overnight (or for at least a few hours).

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Meanwhile, whisk together 1/4 cup sugar with the egg yolks. In a medium saucepan over medium-low heat, stir together the cream, milk, salt, and remaining 1/4 cup sugar. When the mixture reaches a temperature of 170 degrees, pour some of it into the egg yolks, whisking to temper the eggs.

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Pour the egg and cream mixture back into the saucepan, continuing to stir until everything thickens and reaches a temperature between 175 degrees and 180 degrees. Strain the base into a bowl set in an ice bath. Stir the mixture occasionally as it cools to room temperature before covering it and chilling it overnight (or for at least a few hours).

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Before churning, whisk together the strawberry puree and the cream base.

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Feel free to stir in 1 more Tablespoon of vodka. Freeze with your ice cream machine, then store in the freezer.

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Directions for Strawberry Ice Cream (without pictures)

Adapted from Bi-Rite’s Cookbook

  • 2 cups strawberries
  • 1/4 cup, plus 1/2 cup sugar
  • 4 egg yolks
  • 2 cups heavy cream
  • 1/2 cup milk
  • Pinch of salt
  • 1-2 Tablespoons vodka

In a small saucepan over medium heat, stir together the strawberries and 1/4 cup sugar. Continue stirring and cooking until the berries are soft and the liquid has reduced some (about 10 minutes). Let the mixture cool some before blending it in a food processor or blender until smooth. Strain half of the mixture (discard the solids you strain out). Stir the unstrained and strained purees together, along with 1 Tablespoon of vodka. Cover and refrigerate overnight (or for at least a few hours).

Meanwhile, whisk together 1/4 cup sugar with the egg yolks. In a medium saucepan over medium-low heat, stir together the cream, milk, salt, and remaining 1/4 cup sugar. When the mixture reaches a temperature of 170 degrees, pour some of it into the egg yolks, whisking to temper the eggs. Pour the egg and cream mixture back into the saucepan, continuing to stir until everything thickens and reaches a temperature between 175 degrees and 180 degrees. Strain the base into a bowl set in an ice bath. Stir the mixture occasionally as it cools to room temperature before covering it and chilling it overnight (or for at least a few hours).

Before churning, whisk together the strawberry puree and the cream base. Feel free to stir in 1 more Tablespoon of vodka. Freeze with your ice cream machine, then store in the freezer.

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11 thoughts on “Strawberry Ice Cream

  1. Being fairly new on the fruit-dessert bandwagon, I love strawberry ice cream without the chunks! My son, too, so this is just what I would want.

  2. Pingback: Blueberry Cheesecake Ice Cream | fudgingahead

  3. Pingback: Chocolate Chip Cookie Dough and Buttermilk Ice Cream | fudgingahead

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