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. Choose from a variety of our Infused Sugars to create the strawberry puree. The result is rich and creamy and oh, so delicious.
Time:
6 hr. +Rating
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 of either: Strawberry Sugar, | |
| Blueberry Sugar, | |
| or 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. |
| 4. | Whisk the tempered egg yolks into the remaining cream in the pot |
| 5. | 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. |
| 6. | Remove the pot from the stove and transfer to a clean bowl.Whisk in the extracts. |
| 7. | Refrigerate for at least 6 hours or preferably overnight. |
| 8. | In a blender, puree the strawberries and Infused Sugar until smooth or at preferred consistency. |
| 9. | Combine the pureed strawberries with the cold custard and pour into a ice cream maker and process according to manufacturer's directions |
| 10. | Store in an airtight container in the freezer. |
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