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Strawberry Ice Cream

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“This is best with peak season fresh strawberries. Requires an ice cream maker.”
READY IN:
1hr 15mins
YIELD:
5 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Add strawberries and salt to the container of a food processor or blender; Puree mixture--there should be about 2 cups of puree; set aside.
  2. In a mixing bowl, beat the sugar into the eggs until thickened and pale yellow in color; set aside.
  3. Add the half-and-half to a medium-sized saucepan; bring to a simmer (do not bring to a boil).
  4. Slowly beat the hot half-and-half mixture into the eggs and sugar (I use a stand mixer and slowly pour in the hot half/half while the mixer is running on low speed).
  5. Pour the entire mixture back into the saucepan and place on stove burner set on low heat.
  6. Stir mixture constantly, using a whisk or wooden spoon, until the custard thickens slightly (again, don't let mixture boil).
  7. Remove pan from heat and pour hot custard through a strainer into a large clean bowl.
  8. Allow mixture to cool slightly.
  9. Add in the strawberry puree, cream, and vanilla; stir to combine.
  10. Cover and refrigerate until cold or overnight.
  11. Stir the chilled custard.
  12. Freeze in 1 or 2 batches in an ice cream maker/freezer following the manufacturer's directions.
  13. May eat ice cream as soon as it is done or transfer to a freezer container and freeze 2 hours for a firmer ice cream.

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