Strawberry Ice Cream

This vibrant ice cream captures peak strawberry season with concentrated fruit flavor and silky texture.

Strawberry Base

• 600g fresh strawberries, hulled
• 100g sugar (for macerating)
• 2 tbsp lemon juice

Custard Base

• 500ml heavy cream
• 250ml whole milk
• 100g sugar
• 6 large egg yolks
• 1 tsp vanilla extract
• Pinch of salt

Method

Prepare strawberries

1. Hull and slice strawberries.
2. Toss with 100g sugar and lemon juice.
3. Macerate 2-4 hours until very juicy.
4. Puree half the mixture, leave half chunky for texture.

Make custard

1. Heat cream and milk with half the sugar.
2. Whisk egg yolks with remaining sugar until pale.
3. Temper hot cream into yolks slowly.
4. Cook custard stirring constantly until it coats spoon (170°F).
5. Strain and cool completely.

Combine and churn

1. Stir strawberry mixture into cooled custard.
2. Add vanilla and salt.
3. Chill thoroughly, then churn according to machine directions.
4. Freeze until firm.

Strawberry selection

Use the ripest, most fragrant berries you can find. Slightly overripe fruit actually works best for intense flavor.

Texture balance

The combination of pureed and chunky strawberries provides both flavor integration and delightful fruit pieces.

This ice cream tastes like summer sunshine in every spoonful.