Homemade Strawberry Ice Cream

That looks absolutely delicious! While I can’t see the exact recipe from the image, I can certainly give you a detailed recipe for making a classic and creamy strawberry ice cream at home. Here’s a step-by-step guide:

Homemade Strawberry Ice Cream

This recipe yields approximately 1 quart (4 cups) of ice cream.

Ingredients:

• For the Strawberries:
  • 1 pound (about 450g) fresh strawberries, hulled and sliced
  • ¾ cup (150g) granulated sugar
  • 1 tablespoon fresh lemon juice (helps to brighten the flavor and preserve the color)
• For the Custard Base:
  • 2 cups (475ml) heavy cream (at least 35% milkfat for the best texture)
  • 1 cup (240ml) whole milk
  • ¾ cup (150g) granulated sugar
  • Pinch of salt (enhances the sweetness)
  • 5 large egg yolks
  • 1 teaspoon pure vanilla extract (optional, but adds a lovely flavor)

Equipment:

• Medium saucepan
• Whisk
• Heatproof bowl
• Fine-mesh sieve
• Ice bath (a larger bowl filled with ice and some water)
• Plastic wrap
• Ice cream maker (churner)
• Freezer-safe container with a tight-fitting lid

Instructions:

Part 1: Preparing the Strawberries (Maceration)

1. Combine Strawberries, Sugar, and Lemon Juice: In a medium bowl, gently toss the sliced strawberries with ¾ cup of granulated sugar and the lemon juice.
2. Let the Strawberries Macerate: Cover the bowl with plastic wrap and let it sit at room temperature for at least 30 minutes, or up to 1-2 hours. This process, called maceration, draws out the juices from the strawberries, creating a flavorful syrup. Stir occasionally.

Part 2: Making the Custard Base

1. Heat Cream, Milk, Sugar, and Salt: In a medium saucepan, combine the heavy cream, whole milk, ¾ cup of granulated sugar, and the pinch of salt. Heat over medium heat, stirring occasionally, until the sugar is completely dissolved and the mixture is just beginning to simmer around the edges. Do not let it boil.
2. Whisk Egg Yolks: While the cream mixture is heating, whisk the egg yolks in a separate heatproof bowl until they are slightly pale and thickened.
3. Temper the Egg Yolks: This is a crucial step to prevent the eggs from scrambling. Slowly pour about one-third of the hot cream mixture into the egg yolks while whisking constantly and vigorously. This warms the yolks gradually.
4. Combine the Mixtures: Pour the warmed egg yolk mixture back into the saucepan with the remaining cream mixture.
5. Cook the Custard: Place the saucepan back over low heat. Stir constantly with a spatula or wooden spoon, scraping the bottom of the pan to prevent sticking. Cook until the custard thickens enough to coat the back of a spoon. To test, dip a clean spoon into the custard and run your finger across the back of the spoon. If the line holds and the custard doesn’t immediately run back together, it’s ready. This usually takes about 5-10 minutes. Be careful not to boil the custard.
6. Strain the Custard: Immediately pour the hot custard through a fine-mesh sieve into a clean heatproof bowl. This will remove any cooked egg bits and ensure a smooth texture.
7. Chill the Custard: Stir in the vanilla extract (if using). Cover the surface of the custard directly with plastic wrap to prevent a skin from forming. Place the bowl in the ice bath to cool down quickly. Once cooled, transfer the bowl to the refrigerator and chill for at least 4 hours, or preferably overnight. The custard needs to be thoroughly cold before churning.

Part 3: Churning the Ice Cream

1. Prepare the Strawberry Mixture: Gently mash the macerated strawberries with a fork, leaving some chunks for texture. You should have a mixture of mashed berries and syrup.
2. Combine Custard and Strawberries: Once the custard base is thoroughly chilled, stir in the prepared strawberry mixture (both the mashed berries and the syrup).
3. Churn According to Manufacturer’s Instructions: Pour the strawberry custard mixture into your ice cream maker. Churn according to the manufacturer’s instructions. This usually takes between 20-30 minutes, or until the mixture has thickened to a soft-serve consistency.

Part 4: Freezing and Enjoying

1. Transfer to Freezer-Safe Container: Gently scoop the soft-serve ice cream into a freezer-safe container with a tight-fitting lid.
2. Freeze to Harden: Place the container in the freezer and freeze for at least 4-6 hours, or preferably overnight, to allow the ice cream to fully harden.
3. Serve and Enjoy: When ready to serve, let the ice cream sit at room temperature for a few minutes to soften slightly, making it easier to scoop. Enjoy your homemade strawberry ice cream!

Tips for Success:

• Use High-Quality Ingredients: The better the quality of your strawberries and cream, the better your ice cream will taste.
• Don’t Skip the Chilling Time: Thoroughly chilling the custard base is essential for proper churning and a smooth texture.
• Taste and Adjust: Before churning, taste the custard base and adjust the sweetness or strawberry flavor if needed. You can add a little more sugar or a touch of strawberry liqueur (if you’re not serving to children).
• Don’t Over-churn: Over-churning can result in a grainy texture. Churn until the ice cream reaches a thick, soft-serve consistency.
• Proper Storage: Store your homemade ice cream in a tightly sealed container in the coldest part of your freezer to prevent freezer burn.

Enjoy the process and the delicious reward of your homemade strawberry ice cream! Let me know if you have any other questions.