Since the Fourth of July is coming up, I’ve teamed up with my friend Rachel (you may know her from The Fond Life) to reimagine three classic recipes you can make ahead and take to your next barbecue, potluck, or gathering! I first met Rachel at one of her workshops earlier this year (seriously, if you have the chance, check one out – Rachel is so talented!) We had so much fun cooking up all of these recipes for you! This is part 2 of our collab – my favorite Silky Strawberry Ice Cream! Check out Rachel’s ice cream post here! You can find the first recipe of our collab here – Bourbon Pecan Bars!
The Trouble with Strawberries…
Strawberry ice cream has always been notorious for being a tough ice cream to get right. Because strawberries are made of a lot of water, strawberry ice cream can turn out icy. There are a few secrets to getting the texture of the ice cream to be less icy:
- Go half and half. In order to get a rich strawberry flavor, I cooked down half of my fresh strawberries to remove as much water as possible. The other half of the strawberries I puréed and blended in fresh to preserve the refreshing strawberry flavor.
- Syrup instead of sugar. While I did use some sugar in the base, when blending the fresh strawberries, I mixed them with some corn syrup. Corn syrup slows down ice crystal formation leading to a smoother texture.
- Get fatty. The secret to a silky smooth, melt -in -your-mouth texture is the fat. For this recipe, the ice cream base is made from heavy whipping cream, egg yolks, and a little milk. no one ever said ice cream was healthy…
- Be patient! Churn the ice cream on the slowest speed to uniformly freeze the ice cream. Too fast, and you’ll have uneven freezing leading to more ice crystals!
Churn it up.
To make ice cream, I use my trusty KitchenAid Ice Cream Attachment. While you can drop some serious dough on fancy ice cream maker with a compressor that does the chilling on it’s own, these machines take up a lot of space and dollars. The KitchenAid attachment is $59.99 and requires freezing overnight prior to churning the ice cream. I’ve found that it’s easy to clean, and works really well!
Making the ice cream is broken into two phases. First, make the base and let it cool. Second, churn and freeze! Done! You won’t believe how easy and simple homemade ice cream is to make! Once the ice cream is well frozen and ready to serve, pull out of the freezer for a few minutes and let soften. Serve immediately – this ice cream can melt fast, especially on a hot day!
Silky Strawberry Ice Cream
- 6 cups strawberries (washed, dried, halved, with stems removed)
- 1/2 cup sugar
- 1/2 cup milk
- 2 cups whipping cream
- 5 whole egg yolks
- 1/4 cup corn syrup
Purée 3 cups of the fresh strawberries with sugar and milk.
Bring to a boil and cook for 5 minutes to boil out excess water and concentrate strawberry flavor.
Add whipping cream and bring back to a boil.
In a separate bowl, whip the egg yolks.
Temper the egg yolks by adding 1 ladleful of boiling cream to the yolks one ladle at a time. Whisk thoroughly while adding in hot cream.
Whisk until the base thickens and coats the back of a spoon.
Remove from heat and allow to cool to room temperature.
Purée the remaining strawberries with the corn syrup. Fold in to the cooled ice cream base.
Pour the cooled ice cream base into the previously frozen ice cream canister.
Churn on the slowest setting for 20 minutes or until ice cream thickens. Ice cream will have a soft serve consistency.
Remove ice cream from canister and scoop into an aluminum loaf pan, or other ice cream container.
Freeze for at least 4 hours before serving.