Homemade Fresh Strawberry Ice Cream
Need a gluten free and lacto ovo vegetarian dessert? Homemade Fresh Strawberry Ice Cream could be an outstanding recipe to try. For $4.36 per serving, this recipe covers 31% of your daily requirements of vitamins and minerals. This recipe serves 2. One portion of this dish contains roughly 18g of protein, 104g of fat, and a total of 1525 calories. 664 people were impressed by this recipe. From preparation to the plate, this recipe takes roughly 1 hour. It can be enjoyed any time, but it is especially good for Mother's Day. A mixture of strawberries, whole milk, white sugar, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is brought to you by Fork Knife Swoon. Overall, this recipe earns a tremendous spoonacular score of 86%. Similar recipes are Roasted Strawberry Coconut Milk Ice Cream (Vegan) + Tips for Making Your Homemade Ice Cream Soft, Homemade fresh Pineapple Ice cream, and Fresh Strawberry Ice Cream.
Servings: 2
Preparation duration: 30 minutes
Cooking duration: 30 minutes
Ingredients:
3 large egg yolks
2 cups heavy cream
1/8 tsp sea salt
3 cups fresh strawberries, hulled and sliced
2 tsp pure vanilla extract
1 cup white sugar
2 cups whole milk
Equipment:
whisk
ice cream machine
plastic wrap
mixing bowl
loaf pan
sauce pan
sieve
Cooking instruction summary:
Whisk together the egg yolks, 3/4 cup sugar, vanilla and salt, then add the milk and whisk to combine. Pour into a medium saucepan, and cook, stirring continuously, over medium heat until the custard mixture thickens enough to coat the back of a spoon, about 10-15 minutes.Slowly stir in the cream, then remove from the heat and strain into a bowl through a fine-mesh sieve. Cover the bowl with plastic wrap, gently pressing the plastic on to the surface of the custard. This will prevent a "skin" from forming. Refrigerate for at least an hour, until thoroughly chilled. Be sure that the custard mix is completely cold all the way through before it goes into the ice cream maker.Meanwhile, in a large mixing bowl, mash together the sliced strawberries and the remaining 1/4 cup sugar, and let sit refrigerated for at least 30 minutes.Churn the ice cream according to the manufacturer's instructions, for approximately 20-30 minutes, slowly adding the chilled strawberry mixture as it churns. The ice cream will become the consistency of soft-serve. Spoon the ice cream into a freezer-safe container, such as a 5-by-9-inch loaf pan, and let chill in the freezer for at least an hour to firm up. Depending on your freezer settings this may take two or three hours. Serve with more fresh strawberries!
Step by step:
1. Whisk together the egg yolks, 3/4 cup sugar, vanilla and salt, then add the milk and whisk to combine.
2. Pour into a medium saucepan, and cook, stirring continuously, over medium heat until the custard mixture thickens enough to coat the back of a spoon, about 10-15 minutes.Slowly stir in the cream, then remove from the heat and strain into a bowl through a fine-mesh sieve. Cover the bowl with plastic wrap, gently pressing the plastic on to the surface of the custard. This will prevent a "skin" from forming. Refrigerate for at least an hour, until thoroughly chilled. Be sure that the custard mix is completely cold all the way through before it goes into the ice cream maker.Meanwhile, in a large mixing bowl, mash together the sliced strawberries and the remaining 1/4 cup sugar, and let sit refrigerated for at least 30 minutes.Churn the ice cream according to the manufacturer's instructions, for approximately 20-30 minutes, slowly adding the chilled strawberry mixture as it churns. The ice cream will become the consistency of soft-serve. Spoon the ice cream into a freezer-safe container, such as a 5-by-9-inch loaf pan, and let chill in the freezer for at least an hour to firm up. Depending on your freezer settings this may take two or three hours.
3. Serve with more fresh strawberries!
Nutrition Information:
covered percent of daily need
