Cool, creamy and refreshing, this Strawberry Ice Cream is just the thing for Strawberry season. Strawberries can be a bit of our tough customer when it comes to getting their flavor to shine in cold desserts. We employ a pastry chef trick and use Raspberry Extract to coax full flavor and sweetness from the strawberries. Then we use Vanilla Bean Sugar to create the sweet strawberry puree. The result is rich and creamy and oh, so delicious.
Time: 30 min + freezing time
Serves 4-6Rating
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Loading...| 3 cups heavy cream | |
| 1 cup granulated sugar | |
| 6 egg yolks | |
| pinch Himalayan Fine Salt | |
| 1 tsp Pure Vanilla Extract | |
| 1/2 tsp Strawberry Extract | |
| 1/2 tsp Raspberry Extract | |
| 1 pound strawberries, hulled | |
| 2 Tbl Vanilla Bean Sugar |
| 1. | In a large metal bowl, whisk together the egg yolks, sugar and Himalayan Salt until the yolks have lightened in color. |
| 2. | In a pot, heat the cream until bubbles form around the edges-just before the simmer. |
| 3. | While whisking constantly, begin drizzling in the hot cream, just a little a time. Every few spoonfuls, feel the bottom of the bowl. Once the metal of the bowl is warm, the eggs are tempered. Whisk the tempered egg yolks into the remaining cream in the pot |
| 4. | Return the pot to low heat and switch to a wooden spoon. Stir the mixture gently and constantly until a distinct valley forms when you run your finger down the back of the spoon. |
| 5. | Remove the pot from the stove and transfer to a clean bowl. Whisk in the extracts. Refrigerate for at least 6 hours or preferably overnight. |
| 6. | In a blender, puree the strawberries and Infused Sugar until smooth or at preferred consistency. |
| 7. | Combine the pureed strawberries with the cold custard and pour into a ice cream maker and process according to manufacturer's directions. Store in an airtight container in the freezer. |
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