Homemade Strawberry Ice Cream with Chocolate Fudge Drizzle

Homemade Strawberry Ice Cream with Chocolate Fudge Drizzle

This recipe yields a creamy, refreshing strawberry ice cream with a rich chocolate fudge sauce.

Yields: Approximately 1 quart (about 4 servings) Prep time: 25 minutes Chill time (base): At least 4 hours, preferably overnight Churn time: 20-30 minutes Freeze time (post-churn): 2-4 hours for firm ice cream

Ingredients:

For the Strawberry Ice Cream:

• 1 lb (about 3 cups) fresh strawberries, hulled and sliced
• 1/2 cup granulated sugar (adjust to sweetness of strawberries)
• 2 cups heavy cream
• 1 cup whole milk
• 1/4 cup granulated sugar
• Pinch of salt
• 1 teaspoon vanilla extract
• Optional: A few drops of red food coloring (for a more vibrant pink, as seen in the image)

For the Chocolate Fudge Sauce:

• 1/2 cup unsweetened cocoa powder
• 1 cup granulated sugar
• 1/2 cup whole milk
• 1/4 cup unsalted butter
• 1 teaspoon vanilla extract
• Pinch of salt

Garnish:

• Fresh strawberries, halved or whole, for serving

Equipment:

• Ice cream maker (freezer bowl type or compressor type)
• Medium saucepan
• Whisk
• Airtight container for storing ice cream

Instructions:

Part 1: Prepare the Strawberry Puree

1. Macerate Strawberries: In a medium bowl, combine the hulled and sliced strawberries with 1/2 cup of sugar. Stir gently to coat. Let sit at room temperature for 30-60 minutes, stirring occasionally. The sugar will draw out the juices from the strawberries, creating a natural syrup.
2. Puree: Transfer the macerated strawberries and their juices to a blender or food processor. Blend until smooth. For a very smooth ice cream without seeds, you can strain the puree through a fine-mesh sieve, pressing on the solids to extract all the liquid (discard seeds).

Part 2: Make the Ice Cream Base

1. Combine Wet Ingredients: In a large bowl or pitcher, whisk together the heavy cream, whole milk, 1/4 cup granulated sugar, and a pinch of salt until the sugar is dissolved.
2. Add Puree and Vanilla: Stir in the strawberry puree and vanilla extract. If desired, add a few drops of red food coloring to achieve a brighter pink color.
3. Chill: Cover the ice cream base and refrigerate for at least 4 hours, or preferably overnight. This step is crucial for achieving a smooth, creamy texture and for ensuring your ice cream maker bowl is cold enough to churn effectively.

Part 3: Churn the Ice Cream

1. Prepare Ice Cream Maker: Ensure your ice cream maker’s freezer bowl has been frozen for at least 24 hours (if using a freezer bowl type).
2. Churn: Pour the chilled ice cream base into your ice cream maker and churn according to the manufacturer’s instructions. This typically takes 20-30 minutes. The ice cream will be soft-serve consistency when done.

Part 4: Make the Chocolate Fudge Sauce

1. Combine Ingredients: In a medium saucepan, whisk together the cocoa powder, 1 cup sugar, whole milk, and butter.
2. Cook: Heat over medium heat, stirring constantly, until the mixture comes to a boil.
3. Simmer: Reduce heat to low and simmer for 1 minute, continuing to stir.
4. Finish: Remove from heat and stir in the vanilla extract and a pinch of salt. The sauce will thicken as it cools. For a thicker sauce, let it cool completely; for a pourable drizzle, use it while still warm.

Part 5: Assemble and Serve

1. Transfer and Freeze: Transfer the freshly churned ice cream to an airtight container. For firmer ice cream, place it in the freezer for 2-4 hours.
2. Scoop: When ready to serve, scoop generous portions of the strawberry ice cream into bowls or cones.
3. Drizzle and Garnish: Drizzle generously with the warm or cooled chocolate fudge sauce. Top with fresh strawberry halves or whole strawberries.

Tips for Success:

• Ripe Strawberries: Use very ripe, fragrant strawberries for the best flavor.
• Don’t Overfill: Do not overfill your ice cream maker, as the mixture will expand as it churns.
• Storage: Store leftover ice cream in an sealed container in the freezer for up to 2 weeks. The fudge sauce can be stored separately in an airtight container in the refrigerator for up to 1 week; reheat gently before serving.
• Varying Fudge Consistency: For a thicker fudge that hardens slightly on the ice cream, you can omit the milk from the fudge sauce and melt chocolate with butter and a touch of cream.
• Add-ins: For extra texture, you could fold in chopped fresh strawberries or chocolate chips after churning but before freezing.

Enjoy your delicious homemade strawberry ice cream with chocolate fudge!