Strawberry Ice Cream
Strawberry ice cream is one of the most popular cooling desserts in the summer, made with fresh fruit, so the natural flavor of strawberries can be felt in every spoonful. The homemade version is especially creamy and delicious, as it is made with real strawberries and heavy cream. It is perfect on its own, but even more irresistible when served with a little whipped cream or fresh fruit!
Ingredients for this recipe
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Preparation Steps
1
Clean the strawberries, then blend them until smooth with the lemon juice and 50 g of sugar. Set aside in the refrigerator.
2
In a saucepan, heat the milk and heavy cream over medium heat until steaming, but do not boil.
3
In a separate bowl, whisk the egg yolks with the remaining sugar until light and fluffy.
4
Slowly pour the warm milk mixture into the egg yolk mixture, whisking constantly to prevent the eggs from curdling.
5
Pour the whole mixture back into the saucepan and cook over low heat until it thickens slightly (about 5-7 minutes), but do not boil!
6
Strain the mixture through a fine-mesh sieve, then stir in the strawberry puree and vanilla extract. Let cool to room temperature.
7
Place the ice cream base in the refrigerator for at least 4 hours, or overnight, to chill thoroughly.
8
Pour the mixture into an ice cream maker and churn until creamy (about 20-30 minutes).
9
If you don't have an ice cream maker, pour the mixture into a freezer-safe container and stir with a fork or whisk every 30 minutes to prevent ice crystals from forming.
10
Once the ice cream has reached the desired consistency, serve fresh, or transfer it to an airtight container and freeze for an additional 2-3 hours to achieve the perfect texture.
