Fresh Strawberry Ice Cream

Oh dear...I've found a whole new way to add calories to my diet. I recently purchased an ice cream freezer and feel like a kid with a new toy. I've tried my hand at a boozy lemon sorbet (so delicious) and this luscious fresh strawberry ice cream, and am looking forward to all the frozen treats that summertime has to offer.

Despite the cold, wet weather local berries are appearing at the market and they are sweet and juicy so strawberry ice cream was the logical choice for my first attempt at making ice cream.  This recipe is in the pamphlet that comes with the machine and is very rich, almost too much so for my taste, and next time I will try a recipe with fewer eggs, but if you like an over the top, rich ice cream you will love this.

Premium Fresh Strawberries and Cream Ice Cream


2 cups thinly sliced, hulled fresh strawberries
1/3 cup sugar
3 tablespoons freshly squeezed lemon juice

1-1/2 cups whole milk
1-1/2 cups heavy cream
1 whole vanilla bean
2 large eggs
3 large egg yolks
3/4 cup sugar

Combine strawberries, 1/3 cup sugar, and lemon juice and let macerate for 2 hours.

Combine the milk and cream in a medium saucepan. Use a sharp knife to split the vanilla bean in half lengthwise.  Use the blunt edge to scrape out the seeds.  Stir the seeds and bean pod into the milk/cream mixture. Bring to a slow boil over medium heat, reduce heat to low, and simmer for 30 minutes, stirring occasionally.

Combine the eggs, egg yolks, and sugar in a medium bowl.  Use a hand mixer on medium speed to beat until the mixture is thick, smooth, and pale yellow in color, about 2 minutes.

Remove the vanilla bean pod from the cream mixture.  Pour out 1 cup of the hot liquid.  With the mixer on low speed, add the cup of hot cream to the egg mixture in a slow, steady stream.  When thoroughly combined pour the egg mixture back into the saucepan and stir to combine.  Cook, stirring constantly, over medium heat until the mixture coats the back of a spoon.  Transfer to a bowl, cover with plastic wrap placed directly on the custard, and chill completely.

Drain the strawberries and pour the juice into the chilled custard. Freeze according to the directions for your ice cream freezer, adding the sliced berries the last 5 minutes of chilling.  Transfer the ice cream to an air tight container and freeze for several hours or overnight.  In my opinion the flavor and texture improve if the mixture ages overnight.  But sometimes we just have to eat it immediately...we just have to.

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