Strawberry Ice Cream

Thu, Jul 12, 2012

Desserts, DessertStalking, Fun Family Activities, Holidays, Ice Cream & Frozen Treats, Itsy Bitsy Foodies Sightings, National Ice Cream Day, Search by Course, TasteSpotting

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This year we kicked off summer with strawberry ice cream. In addition to our inaugural strawberry shortcake, we transformed some of the juicy red berries from the berry patch into a sweet and refreshing frozen treat. I have to admit that until our batch of ice cream, I’ve never paid much attention to strawberry ice cream, always opting for vanilla ice cream topped with fresh berries instead. However, my taste definitely changed after sampling our perfectly sweet, perfectly strawberry homemade ice cream.

I blended all of the berries to give the ice cream its smooth, solid pink color. {I had another project in mind involving homemade Neapolitan ice cream…coming soon.} You could also swirl some strawberry puree into the French vanilla ice cream and/or leave some berry chunks in the mix.

Strawberry Ice Cream

Recipe Type: Dessert

Author: Itsy Bitsy Foodies

Prep time: 3 hours

Cook time: 10 mins

Total time: 3 hours 10 mins

Serves: 6-8

Homemade strawberry ice cream is a perfectly sweet and creamy frozen treat.

Ingredients

3 eggs
2 cups milk
1 cup sugar
2 cups heavy cream
1 tsp vanilla extract
2 cups blended strawberries

Instructions

In a large saucepan, beat the eggs, milk and sugar until well blended.
Cook the egg mixture over low heat for roughly 10 minutes, stirring constantly, until thickened. It should smoothly coat the back of a wooden spoon.
Let the mixture cool.
Add the heavy cream, vanilla and strawberry puree.
Stir until blended and refrigerate the mixture until it is completely chilled, for several hours or up to overnight.
Following the instructions of your ice cream maker, pour the chilled mixture into your machine and stir it until the ice cream forms. It will typically be more like soft-serve when you first make it. If you want firmer ice cream, transfer it to a sealed container once it reaches the soft-serve consistency and let it freeze for several hours until it hardens.
Recipe makes 1 quart of ice cream.