In general, I’m not a huge fan of strawberry ice cream but I think that has more do with the supermarket brands of ice cream not being very strawberry-y. When I wandered down the the farmers market a few weeks ago and saw these wonderful strawberries and just had to buy them, then on the way home while pondering what to do with my half flat of strawberries I got a hankering for strawberry ice cream.
So my search started for a strawberry ice cream that sounded delicious. I landed on The Kitchn’s recipe in which you cook the strawberries down to concentrate their flavor and as a perk, since some of the water cooks out the strawberry chucks don’t freeze solid. The Kitchn’s recipe also has you add in cocoa nibs, but I didn’t have any so I just left them out. If you’ve never had cocoa nibs, they’re very very bitter so I don’t really keep them around since they’re not my cup of tea.
I also used the manufacturing cream for this ice cream, this ice cream seemed to work better with manufacturing cream than the Raspberry Ice Cream did. This ice cream is also much much sweeter than its raspberry counter part. I think the strawberry flavor would definitely come through more with a cream that has a lower fat content because the cream flavor definitely came through instead of just adding creaminess to it.
While the raspberry ice cream seems luxurious and decadent this ice cream seems refreshing and light. I could see eating this ice cream out at a bar-b-q or at a picnic. Or straight out of the carton with a spoon. I never tried this, mostly because it disappeared before I could, but I think some chocolate syrup (homemade or otherwise) would be delicious over the top.
Like the raspberry ice cream, once the ice cream is frozen you’ll want to let it sit out for about 5 minutes before serving so you don’t break your ice cream scooper. Just don’t let it sit out for 15 minutes…or you’ll end up with ice cream that is in the pictures :P.The Kitchn about 2 quartsFor the Custard:
4 cups Manufacturing Cream (or 4 cups half-and-half or 2 cups cream and 2 cups whole milk)
1 cup sugar
4 egg yolks
2 teaspoons vanilla
For the Strawberries:
1 pound strawberries
1/4 cup sugar
1 tablespoon Kirsch or rum
Juice of one lemon
Combine the manufacturing cream/liquids of your choice with the sugar in a saucepan. Heat until little bubbles form around the edge of the pan. Whisk the yolks in a separate bowl and then add about one cup of the warmed cream to it whisking constantly. Pour the egg yolk mixture back into the sauce pan and continue cooking over medium heat, constantly stirring until the custard hits 170. Don’t let it boil…unless you like scrambled eggs in your ice cream. Once you hit 170, turn off the heat and add the vanilla. Cover and cool overnight in the fridge.
Rinse and hull the strawberries. Chop half the strawberries into small slices, about eighths for larger strawberries. Puree the other half of the strawberries – I used an immersion blender. You can strain the puree if you want – I did. Combine the pureed strawberries, chopped berries, and the rum or kirsch. Place in a small sauce pan and cook over medium heat until the mixture comes to a boil. Continue to simmer for about 5-7 minutes or until it becomes reduced and shiny. Cool in fridge over night.
Pour the custard into your ice cream maker and churn according to your directions. Once churned, scrape off all the custard from the beater and then pour in the strawberry mixture. Mix the ice cream and strawberry mixture together then scoop into containers. Freeze for at least four hours before serving…or eat like frozen yogurt.