Homemade Strawberry Ice Cream

Cool, creamy and refreshing, this Strawberry Ice Cream are just the thing for Strawberry season. Strawberries can be a bit of our tough customer when it comes to getting their flavor to shine in cold desserts. We employ a pastry chef trick and use Raspberry Extract to coax full flavor and sweetness from the strawberries. Choose from a variety of our Infused Sugars to create the strawberry puree. The result is rich and creamy and oh, so delicious.
3 cups heavy cream
1 cup granulated sugar
6 egg yolks
pinch Himalayan Fine Salt
1 tsp Pure Vanilla Extract
1/2 tsp Strawberry Extract
1/2 tsp Raspberry Extract
1 pound strawberries, hulled
2 Tbl Strawberry Sugar, Blueberry Sugar or Vanilla Bean Sugar
In a large metal bowl, whisk together the egg yolks, sugar and Himalayan Salt until the yolks have lightened in color. In a pot, heat the cream until bubbles form around the edges-just before the simmer. While whisking constantly, begin drizzling in the hot cream, just a little a time. Every few spoonfuls, feel the bottom of the bowl.

Once the metal of the bowl is warm, the eggs are tempered. You can then whisk the tempered egg yolks into the remaining cream in the pot. Return the pot to low heat and switch to a wooden spoon. Stir the mixture gently and constantly until a distinct valley forms when you run your finger down the back of the spoon. Remove the pot from the stove and transfer to a clean bowl. Whisk in the extracts. Refrigerate for at least 6 hours or preferably overnight.
In a blender, puree the strawberries and Infused Sugar until smooth. We pureed ours very smooth, but you can leave chunky if you prefer larger pieces of strawberry in your ice cream. Combine the pureed strawberries with the cold custard and pour into a ice cream maker and process according to manufacturer's directions. Ours was soft-serve consistency in 20 minutes. Store in an airtight container in the freezer. 

Watch Anne make this recipe on Facebook Live

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