Strawberry Ice Cream

Recipe View Prepare the Strawberry Puree: Place the hulled strawberries into a blender or food processor. Puree until completely smooth. Pour the puree into a large bowl and set aside. (Prep time: 5 minutes)

Recipe View Create the Custard Base: In a saucepan, heat 1 1/4 cups of heavy cream over medium heat until small bubbles form around the edge of the pan – do not boil. (Cook time: 5-7 minutes)

Recipe View Temper the Egg Yolks: In a separate large bowl, whisk together the granulated sugar, egg yolks, the remaining 1/4 cup of heavy cream, and light corn syrup until well combined and slightly pale. (Prep time: 3 minutes)

Recipe View Combine and Thicken: Gradually pour the hot cream into the egg yolk mixture, whisking constantly to prevent curdling. Once combined, return the mixture to the saucepan. Cook over medium-low heat, stirring constantly with a spatula, until the custard thickens enough to coat the back of a metal spoon. This should take approximately 5-8 minutes. Be careful not to let the mixture boil.

Recipe View Strain and Chill: Strain the custard through a fine-mesh sieve into the bowl with the strawberry puree. Mix well to combine the custard and fruit. Cover the bowl with plastic wrap, pressing the wrap directly onto the surface of the mixture to prevent a skin from forming. Refrigerate for at least 4 hours, or preferably overnight, until thoroughly chilled. (Chill time: 4+ hours)

Recipe View Churn and Freeze: Pour the chilled strawberry mixture into your ice cream maker. Churn according to the manufacturer's instructions. (Churn time: Varies by ice cream maker, typically 20-30 minutes)

Recipe View Harden (Optional): For a firmer consistency, transfer the churned ice cream to an airtight container and freeze for an additional 1-2 hours to harden.