Strawberries & cream ice-cream
This strawberries & cream ice cream combines fresh strawberries, rich heavy cream, and vanilla for a refreshing treat. It's cooked as a custard before being churned for a smooth, creamy texture.
Cook time 25 min
Prep time 10 min
Ingredients:
1/3 cup heavy whipping cream1 tsp vanilla extract
5 yolks
2 tbsp sugar
2 cups strawberries
Indulge in the delightful combination of fresh strawberries and creamy vanilla with this luscious strawberries & cream ice-cream recipe. Perfect for a hot summer day or a sweet treat anytime, this dessert is sure to satisfy your taste buds with its rich and fruity flavors.
Instructions:
- Hull and quarter the strawberries.
- Separate the egg yolks from the whites if you haven't done so already.
- In a medium saucepan, add the strawberries and cook over medium heat until they begin to break down and release their juices, about 5-7 minutes.
- For a smoother consistency, mash the strawberries with a fork or use an immersion blender.
- Remove from heat and set aside to cool.
- In a mixing bowl, combine the heavy whipping cream and sugar. Whisk until the sugar is fully dissolved.
- Add the egg yolks to the cream mixture and whisk until well combined.
- Stir in the vanilla extract.
- Pour the cream mixture into a saucepan and cook over medium-low heat, stirring constantly to avoid curdling, until the mixture thickens enough to coat the back of a spoon. This should take about 5-7 minutes.
- Be careful not to let the mixture boil.
- Remove the custard from the heat and let it cool slightly.
- Add the cooked strawberries to the custard and mix until well combined.
- Transfer the mixture to a large bowl and cover with plastic wrap, pressing the wrap directly onto the surface of the custard to prevent a skin from forming.
- Chill in the refrigerator for at least 4 hours, or overnight for best results.
- Once the mixture is thoroughly chilled, pour it into an ice cream maker.
- Churn according to the manufacturer’s instructions, usually about 20-25 minutes, until the ice cream reaches a soft-serve consistency.
- Transfer the churned ice cream to an airtight container.
- Freeze for an additional 2-4 hours, or until it reaches your desired firmness.
- Scoop the ice cream into bowls or cones.
- Enjoy your homemade strawberries & cream ice cream!
Enjoy your homemade strawberries & cream ice-cream as a delicious treat to cool off during warm weather or as a sweet dessert after a meal. This recipe showcases the perfect balance of tangy strawberries and smooth cream, making it a family favorite.
Strawberries & cream ice-cream FAQ:
Homemade strawberries & cream ice cream should be stored in an airtight container in the freezer. It can typically last for about 2-3 weeks, but for the best texture and flavor, try to consume it within a week.
You can try using half-and-half or a non-dairy cream alternative, but keep in mind that the texture and creaminess may vary. The ice cream might not be as rich, so adjustments to sugar or eggs may be needed.
The ice cream is ready when it reaches a soft-serve consistency, which typically takes about 20-25 minutes in the ice cream maker. It should be thick enough to hold its shape when you lift the paddle out.
A standard 1.5-quart or 2-quart airtight container works well for freezing this ice cream. Ensure it's large enough to accommodate expansion as the ice cream freezes.
The custard is ready when it thickens enough to coat the back of a spoon. If you run your finger through the custard on the spoon, it should leave a clear line without running back together.
Tips:
- Use fresh, ripe strawberries for the best flavor and natural sweetness.
- Chill the ice-cream mixture for at least an hour before churning to ensure a smooth texture.
- If you don’t have an ice-cream maker, pour the mixture into a shallow dish and place in the freezer. Stir every 30 minutes for a few hours until it reaches a creamy consistency.
- For an extra twist, add in some chocolate chips or a swirl of strawberry jam to the ice-cream mixture before freezing.
- Make sure your heavy whipping cream is cold before whipping; it will whip up faster and create a better texture.
Nutrition per serving
4 ServingsCalories 190kcal
Protein 4.49g
Carbohydrates 14g
Fiber 1.44g
Sugar 13g
Fat 13g
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