Homemade Vanilla & Strawberry Ice Cream (Custard-Based)
Ingredients:
Custard Base (for both flavors):
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2 cups whole milk
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2 cups heavy cream
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4 large egg yolks
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¾ cup granulated sugar
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1 tsp vanilla extract (for vanilla flavor)
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Pinch of salt
Flavor Additions:
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Vanilla Half: Extra 1 tsp vanilla extract
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Strawberry Half:
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1 cup fresh strawberries (hulled and pureed)
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2 tbsp sugar (optional, for sweetening the puree)
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1 tsp lemon juice (to brighten the flavor)
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Instructions:
1. Prepare the Custard Base:
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In a saucepan, heat the milk, cream, and half the sugar over medium heat until it just begins to simmer.
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In a separate bowl, whisk the egg yolks with the remaining sugar and a pinch of salt.
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Slowly pour a bit of the hot milk into the yolks to temper them, whisking constantly.
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Pour the tempered yolks back into the saucepan.
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Cook on low, stirring constantly, until it thickens enough to coat the back of a spoon (170–175°F / 77–80°C).
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Remove from heat and strain through a fine sieve into a bowl to remove any lumps.
2. Split and Flavor the Base:
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Divide the custard evenly into two bowls.
For Vanilla:
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Stir in 1 tsp extra vanilla extract.
For Strawberry:
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Puree strawberries and cook briefly in a saucepan with 2 tbsp sugar and lemon juice.
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Cool completely, then stir into the second custard bowl.
3. Chill the Mixtures:
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Cover both bowls and refrigerate for at least 4–6 hours or overnight.
4. Churn the Ice Cream:
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Use an ice cream maker to churn each flavor separately according to the manufacturer’s instructions.
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If doing manually: Freeze in shallow containers, stirring every 30 minutes for 3–4 hours until smooth.
5. Layer and Freeze:
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Once both flavors are churned and semi-firm, layer or divide them in one container as seen in the image.
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Smooth the top and freeze for at least 4 hours or until firm.
Serving:
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Scoop into bowls or cones and enjoy your homemade, creamy vanilla & strawberry delight!
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