Strawberry Ice-cream

Am I going crazy with ice-cream? I think so too.With two of the recent post of blueberry ice-cream and mango ice-cream.  Well, you can’t blame me. Summer heat is already beginning to get to us and if you have an ice-cream base, all you have to do is add your favorite flavors. This uses a traditional custard method. So this recipe requires stirring and uses a little technique. If you want to refrain from doing that, try the easy mango and blueberry ice-cream. Just substitute strawberry with mangoes. You can’t go wrong with a pulse button on your mixer. Yeah, its that easy.

Enjoy a creamy bowl of ice-cream.

I reserved 1/2 cup of puree to create the swirl.

Mix 1/2 cup strawberry with 1/4 cup sugar + lemon juice and keep aside.

In another bowl, add egg yolks + 1/2 cup sugar.

Whisk well until the sugar dissolves.
In a saucepan, bring heavy cream and milk to a simmer.

Remove from the heat and pour half of the liquid into the egg yolk mixture, little by little and whisking continuously so that the yolk doesn’t cook and curdle.

Pour this back into the saucepan, turn on the heat to medium low and stir the custard continuously so that it doesn’t stick to the pan and till the custard coats the back of the spoon. (The custard will thicken and if you dip a spoon in custard and run your finger through the back of the spoon it should stay like that and the gap shouldn’t get filled)
Take this off the heat, add vanilla extract and keep aside to cool. (You can also put this in the fridge to cool faster. It may take about 20 minutes)

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Strawberry Ice-cream

Prep Time

10 mins

Cook Time

15 mins

 

Ingredients

• 1 pound 1/2 kilogram strawberries, top trimmed, washed and drained
• 2 teaspoons lemon juice
• 1/4 cup sugar + 1/2 cup sugar divided
• 5 egg yolks
• 2 cups heavy cream
• 1 cup milk Whole milk preferred
• 2 teaspoon vanilla extract

Instructions

1. Mix 1/2 cup strawberry with 1/4 cup sugar + lemon juice and keep aside.
2. In another bowl, add egg yolks + 1/2 cup sugar. Whisk well until the sugar dissolves.
3. In a saucepan, bring heavy cream and milk to a simmer. Remove from the heat and pour half of the liquid into the egg yolk mixture, little by little and whisking continuously so that the yolk doesn't cook and curdle.
4. Pour this back into the saucepan, turn on the heat to medium low and stir the custard continuously so that it doesn't stick to the pan and till the custard coats the back of the spoon. (The custard will thicken and if you dip a spoon in custard and run your finger through the back of the spoon it should stay like that and the gap shouldn't get filled)
5. Take this off the heat, add vanilla extract and keep aside to cool. (You can also put this in the fridge to cool faster. It may take about 20 minutes)
6. Meanwhile puree the strawberries and keep aside. (Reserve 1/2 cup of puree if you want the swirl) Pour the puree into the custard and mix well. Taste and adjust the sugar if needed. (If you are adding more sugar, use a whisk or mixer so that the sugar dissolves well).
7. If you have an ice-cream maker follow the manufacturers instructions. If not, pour this into a plastic container with lid and place it in the freezer. After an hour, remove this and and smooth it out with hand beater or whisk. Repeat the process 2 more times. Pour the reserved juice when you have done smoothing the custard for the last time. Pour it in circles and then move a spoon around the container. Freeze it again for 4-6 hours.
8. If its too hard while serving, let it stay at room temperature for 10 minutes.