We were home during a snow day so we figured why not make the best summer treat, maybe it’ll convince the sun to come out. This was by far the tastiest ice cream we’ve ever made, granted it’s only the second batch of ice cream we’ve ever made, but it by far surpassed the previous batch of plain vanilla. I’m also lactose intolerant and I’ve been devouring this, alongside some lactaid pills. There are still great strawberries from Florida available at our grocery store so we bought a pound and followed our trusted guides at America’s Test Kitchen. Our tweak next time will be to mix the strawberries with Kirsch instead of vodka and use vanilla beans instead of extract. So far we love our ice cream machine and our storage tub, and by far this has the best scoop ever!
If you have access to ATK (which we totally recommend) here’s the recipe, including the science: Strawberry ice cream, you can also find it here. For our next adventure we might try Cook’s Science Strawberry Ripple Ice Cream.
Strawberry Ice Cream recipe adapted from Cook’s Country
- 1 1/2 cups heavy cream
- 1 1/4 cups whole milk (lactaid)
- 1 1/4 cup sugar, divided into 2 -1/2 cups and 1- 1/4 cup
- 6 egg yolks- large eggs
- 16oz strawberries, hulled and sliced about 1/8 inch
- pinch of salt
- 1 teaspoon vanilla extract or 1 vanilla bean halved
- 1 teaspoon lemon juice
- 3 tablespoons vodka or kirsch
- Mix the sliced strawberries with 1/2 cup of sugar, salt, crushing them with the back of your spoon slightly, you want them to keep their shape but release a bit of liquid (we’ll use later to flavor the ice cream base).
- Place a bowl with a strainer in an iced water bath, this will be used to cool down the ice cream custard.
- Whisk the eggs yolks with 1/4 cup of sugar, whisk until lighter in color.
- On medium in a nonstick saucepan heat the milk, cream and 1/2 cup of sugar. Make sure to stir often, I’m notorious at scalding or burning milk on the stovetop. The milk should start to steam and hit 175 degrees.
- Temper your milk into your egg mixture.
- Pour the newly combined mixture back into your saucepan and heat until it steams again (185 degrees), I recommend using a flat spatula to make sure the mixture does not stick to the bottom of pot and start curdling the eggs.
- Strain the mixture into the ice bath we set up in step 2.
- Cook down the berries including their liquid, we kept our strawberries slightly firm, I still wanted whole slices to bite into. Separate the slices from the liquid. Add the cooled liquid and the vanilla (next time we’ll add the bean) to the custard mixture.
- Add lemon juice and vodka (or kirsch) to the slices.
- Refrigerate over night, we left ours for a little over 24 hours, which also gives you time to freeze your ice cream canister.
- Pour your custard into your ice cream machine, let the ice cream run for about 2o minutes, then mix in the strawberry slices, for a few minutes. Ice cream may start to overflow, although our machine is made for 1.5 quarts, with the fillings it’s a bit much. Our solution was to eat some right away (you know for quality control), but putting it in the freezer for a few hours firms it up.
- Scoop and enjoy! The recipe says it’s good for up to 2 days, we’re on day 4 and it’s still worth eating lactaid pills for.