June means strawberries! And the best way to eat strawberries (besides just eating strawberries) is in homemade strawberry ice cream. I would say this is a medium-to high skill recipe and will need a little patience and an ice cream machine. This recipe makes two quarts, so it's great for feeding a crowd at upcoming summer celebrations!
Strawberry Ice Cream
yields 2 quarts
*If you have a digital kitchen gram scale, we recommend using the weight measurements for more accuracy.*
726 g (or 4 1/3 cups) Sliced Fresh Strawberries
346 g (or 1 3/4 cups) Sugar
766 g (or 3 1/3 cups) Heavy Cream
800 g (or 3 1/2 cups) Whole Milk
20 (yes, really!) Egg Yolks
1 Vanilla Bean
396 g (or 2 cups) Sugar
1/2 cup Strawberry Jam
- Combine strawberries and 346 grams sugar in large bowl and let sit.
- Heat cream, milk, and vanilla bean (seeds and pod) to scald
- Slowly stir hot dairy into mixture of yolks and sugar.
- Return all to the stove and cook to "nappe" (until slightly thickened and the custard coats the back of a spoon)
- Strain custard and chill in an ice bath.
- Blend and strain strawberries and sugar.
- Combine strawberry purée with custard base and chill overnight.
- Spin according to your ice cream machine instructions.
- Just before you take your ice cream out of the machine, fold in 1/2 cup strawberry jam.
- Serve and enjoy!
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