I’m shoulder-deep in snow and you’re wondering why I’m posting this strawberry ice cream recipe. I just can’t help it. I love ice cream! Something about enjoying the fruits of your labor (with a bit of cream) just appeals to me. Let’s get straight to it.
Strawberry Ice Cream Recipe
The base for this is starts out similar to the creamy chocolate ice cream recipe.
- 2 cups strawberries, diced
- ¾ cup sugar, divided
- 1 cup whole milk
- 4 teaspoons corn starch
- 1 cup heavy cream
- 1 cup evaporated milk (unsweetened condensed milk)
- 2 tablespoons light corn syrup
- ¼ teaspoon sea salt
- ½ teaspoon vanilla extract
- Place strawberries in a medium saucepan and add ¼ cup of sugar. Stir and allow to reduce for about 15 minutes or until most of the liquid is gone.
- Remove from heat and allow to cool.
- Puree the cooked strawberries.
- Make a slurry by mixing a few tablespoons of the milk with the corn starch in a small bowl until smooth.
- In a 4-quart (4l) saucepan, heat the rest of the milk, cream, evaporated milk, remaining ½ cup sugar, corn syrup and salt. Allow mixture to come to a moderate boil.
- After four minutes, whisk in the corn starch slurry then continue to cook for one minute, stirring constantly with a spatula, until slightly thickened.
- Remove mixture from heat and place into a heat-proof bowl. Place this bowl into a larger bowl filled with ice water to cool it down.
- Let mixture sit in the ice bath for about 30 minutes, then stir in vanilla extract.
- Freeze mixture according to the manufacturer’s instructions.
- Stir in strawberry puree.
- Place ice cream in freezer for 3-4 hours for ripening.