Strawberries, Part 2: ICE CREAM!

We LOVE this ice cream!  AND it’s PINK, yippee!

Earlier this summer, I visited Underwood Family Farms and a post about that is coming soon, I swear!  You’ve already seen this salad and candied ginger/syrup using some of the amazing produce I picked myself at the farm.  In a more recent post, I told you that I only used some of the GAZILLIONS of strawberries I got there for homemade strawberry soda, and I promised I’d show you what I did with the rest later on.

Welp, today’s the day!  Read on to see how to turn fresh strawberries into ridiculously tasty homemade ice cream.




First, you’ll want to gather your ingredients.  You’ll need sugar, eggs, lemons, vanilla, cream, and a lot of strawberries.

Separate the eggs and whisk them up. I like to freeze the whites in 3s to use for egg white omelets later.  You know, when I’m trying to be healthy to compensate for eating ice cream for dinner every day for a week.

Heat the cream, sugar, and pinch of salt until almost boiling.  (You don’t want it to burn.)  Then whisk a few ladles of the hot cream, one at a time, into the egg yolks to “temper” them.  This is just so you don’t end up with scrambled eggs floating in hot cream, which would be gross.

Once you’ve tempered the eggs, combine them with the rest of the cream and heat (stirring CONSTANTLY, I mean it) until the mixture thickens.  Then pour into a clean bowl over an ice bath.


While that’s cooling, puree the strawberries in a blender with some sugar and lemon juice to combine with the cream/egg mixture (which is called “crème anglaise,” if you want to be all fancy about it).

Add a splash of vanilla, and pour into a clean container to chill in the refrigerator until it’s REALLY cold.  Again, I mean it.


Then you can churn it in an ice cream maker according to the manufacturer’s directions before transferring it back to the container to go in the freezer.  After a few hours, it’ll be ready to scoop!



Adapted from The NYT Master Ice Cream Recipe

Time: 20 minutes plus several hours’ cooling, chilling and freezing

  • cups heavy cream
  • 2/3 cup sugar, plus 3 tablespoons
  • 1/8 teaspoon salt, plus an additional pinch
  • egg yolks
  • 1 pound strawberries, hulled
  • 1/2 teaspoon lemon juice
  • 1/2 teaspoon vanilla
  1. In a small pot, simmer the cream, 2/3 C sugar and 1/8 tsp salt until sugar completely dissolves, about 5 minutes.  Remove pot from heat.
  2. Temper the eggs:  In a separate bowl, whisk yolks. Whisking constantly, slowly mix a few ladles full–one at a time–of the hot cream into the yolks, then whisk the yolk mixture back into the pot with the cream.
  3. Return pot to medium-low heat and gently cook until mixture is thick enough to coat the back of a spoon (about 170 degrees on an instant-read thermometer).
  4. Strain through a fine-mesh sieve into a bowl over an ice bath.
  5. While the ice cream base is cooling, blend the strawberries and 3 tbs sugar with the lemon juice.
  6. Add the strawberry puree and vanilla to the cooled base, then chill in the fridge at least 4 hours or overnight.
  7. Churn in an ice cream machine according to manufacturer’s instructions.  A few minutes before the end, I added the strawberry pulp left over from this recipe, just for extra strawberry flavor and texture.  It was the right call.
  8. Transfer to a freezer-proof container and store in freezer until firm enough to scoop (at least 2 hours).

Yield: About 1 1/2 quarts

Leave us a comment to tell us your favorite ice cream flavor and/or let us know if you try this recipe.  We can’t wait to hear from you, since you already know WE LOVE THIS STUFF!




Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s