Strawberry Ice Cream
Strawberry ice cream is so reminiscent of your childhood summers. Fresh berries blended into rich ice cream. I truly do not think there is a better fruit flavored ice cream and this one is so easy to make.
Ingredients
- 350 g very ripe strawberries , divided,150g/ 1 cup for maceration,200g/ 1 ⅓ cup for puree
- 75 g sugar, for maceration
- 50 g vodka, for maceration
- 400 g heavy cream
- 200 g whole milk
- 6 large egg yolks
- 100 g sugar
- 0.25 g kosher salt, small pinch
- 10 drops 10 drops natural red food coloring, optional
Instructions
- Start by removing the stems from the strawberries. Combine 150g/ 1 cup in a bowl with the vodka and 75g of sugar. Stir and refrigerate overnight.
- The next day, blend the remaining strawberries until smooth. Strain off seeds and extra fiber.
- In a saucepan, combine milk, cream and salt. Heat to 185–190°F/85-87℃. Stir occasionally.
- Combine egg yolks and sugar in a metal bowl and whisk until slightly pale. It is important that you do not do this step until the milk and cream are hot and ready.
- Starting with a small ladle at a time, ladle the milk and cream into the egg yolks while whisking. Repeat this with roughly ¾ of the milk and cream mixture and then combine everything back into the sauce pan.
- Cook the milk and egg mixture over medium-low heat, stirring continuously with a rubber spatula, until custard thickens and reaches 192–195°F/ 88-90℃.
- Remove custard from heat and strain into a metal bowl. Whisk in the vanilla, strawberry puree and food coloring (if using.)
- Chill in the refrigerator for 30 minutes.
- Pour into Ninja Creami pints or silicone ice cube trays and freeze for at least 24 hours on a flat surface.
- Get the Creami ready to go and pull the container out of the freezer. Set it up in the machine and press the “ice cream” button.
GENERAL NO-CREAMI METHOD (FOR ANY FLAVOR):
- After chilling the custard base, pour it into silicone-tipped ice cube trays. Freeze until completely solid (minimum 24 hours).
- Once frozen, remove cubes and transfer to a high-powered blender or food processor.
- Blend until smooth and creamy. Add a splash of cream or milk only if needed to help it blend.
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