Thanks. When I started the process of creating my ideal ice cream, I knew I wanted the texture to be luxurious and the color to be light pink. The vanilla pod in the strawberry ice cream really added a nice touch and the fresh strawberry puree gave a freshness and the cooked strawberries gave a rich strawberry flavour. Between the over-sugared strawberries and the also too-sweet custard base, the recipe yielded something almost cloying and not strawberry-forward. Then divided the strawberries for the 2 sauces. There are pros and cons to both cooking the berries or roasting them in the oven: Making cooked strawberry sauce and adding it to my ice cream base gave me nearly everything I wanted in strawberry ice cream—a hint of sweetness to compensate for berries that might be a bit too tart, strawberry flavor throughout the ice cream, and larger pieces of berry for extra bursts of flavor. My version differs slightly from hers, but not much. Before freezing I thought it could use more sweetness but held back thinking my judgement was off. on Amazon. All photos and content are copyright protected. Very creamy and rich. Fantastic! I used frozen strawberries which I had picked so they were full of flavour. 205 calories; protein 1.7g 3% DV; carbohydrates 16.8g 5% DV; fat 15.2g 23% DV; cholesterol 56mg 19% DV; sodium 39.9mg 2% DV. Stir gently with a spatula until the custard thickens to the consistency of maple syrup, about 8 minutes. We didn’t care too much for the results. Thank you! In a large bowl combine strawberry mixture with heavy cream, whole milk, vanilla extract, salt and remaining sugar. If I could give this 10 stars, I would!! I made this recipe and the first time using vanilla bean pods. I’ve been making custard based ice creams for years and this recipe was pretty good – very creamy texture, (I did use 1/2 & 1/2 instead of milk though). Homemade ice cream doesn’t have the stabilizers that commercially-made ice creams use, so it won’t maintain its creamy texture quite as long as something from the store. I’ll definitely make this again. Delicious! This recipe makes four servings. :0) I was searching for a good ice cream recipe when I found this one. If you want a pretty color this is the way to get it. When ready, scoop onto your favorite cone. I grow strawberry plants in my garden, and I eagerly anticipate plucking the sweet berries from them each June. For me, that means using a combination of strawberry puree and strawberries cooked into a jam, both of which get mixed into a custard base. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Next time I will reduce the sugar that I add to the strawberry sauce and puree. The only thing I did different was I put aside about 1/4 of the strawberries mixed with sugar, and cut them into smaller pieces, then added them to the ice cream about 5 minutes before it was finished i(n my Cuisinart Ice Cream Maker). This was my first try at an eggless ice cream, and all I can say is WOW ! It was worth every bit of time spent. Place bowl in the refrigerator for 30 minutes, or until the mixture reaches 45F (7C). Please do not use our photos without prior written permission. Her first book is New Prairie Kitchen (Agate Publishing, 2015). I will use 1/2 c. sugar in the strawberries and 1/3 c. sugar in the custard. First time commenting? Stir in the cooled strawberry sauce and fresh strawberry puree. Amount is based on available nutrient data. Vanilla pods are exquisite and expensive, so of course you want to get the most flavor out of them as possible. The strawberry cartons sold at the supermarket are usually 1 pound, but if I were to estimate I would say about 3 to 4 cups of strawberries. Thanks for your comment! The smooth and creamy texture and light, sweet taste just make this delicious. Print. Rather than pouring the mixture into a machine, pour it into a shallow container such as a 9×13 pan. 10 Eat immediately as soft serve, or freeze to harden: The ice cream can be served immediately if desired. With a combination of cooked strawberry sauce and fresh strawberry puree, I hit my mark. Place strawberries and sugar in a blender and pulse until pureed; steep for 10 minutes. I have both American and European recipes, so this works perfectly for me. I first learned how to make this kind of custard ice cream from Skye Gyngell’s cookbook, A Year In My Kitchen, and it’s the foundation of almost every ice cream flavor I make. Thank you! Sometimes strawberry ice cream can come out too icy, and this avoided that. I agree with Chef John that a simple base like this is the best for strawberry ice cream. I circled back and decided to give it a try. They also offer an OXO kitchen scale that weighs in pounds only (5 lbs max), if you prefer. As others have said, cooking the berries does change/lessen the strawberry flavor and will just do a puree of the fresh berries next time. 6 Make the strawberry sauce: Place half of the sliced strawberries in a saucepan with half of the sugar and all of lemon juice. Nutrient information is not available for all ingredients. Five minutes before mixing is completed, add the reserved sliced strawberries and let mix in completely. Question: I don’t have a cooking scale to measure out a pound of strawberries. I wanted a rich strawberry-flavored base with visible bits of strawberry dotted throughout. I purchased it from Amazon: https://www.amazon.com/OXO-Stainless-Pull-Out-Display-11-Pound/dp/B000WJMTNA/ref=sr_1_4?dchild=1&keywords=OXO+kitchen+scale&qid=1593968908&s=home-garden&sr=1-4. Custards are made with eggs. Pull up a chair! Thanks Chef John! Fantastic recipe. Hubby loved the creamy flavor and requested I make this more often. I think the custard base is what makes it taste above par. Maybe my berries were not as sweet as they could have been. Next, add strawberries, blending and stirring for about five seconds. Transfer to a freezer container and freeze at least two hours. Can’t wait to try some of the other ice creams. Typically liquid ingredients … Did we do something wrong, or is this how it’s supposed to be with a custard base? Add comma separated list of ingredients to exclude from recipe. Read more about our affiliate linking policy, https://www.amazon.com/OXO-Stainless-Pull-Out-Display-11-Pound/dp/B000WJMTNA/ref=sr_1_4?dchild=1&keywords=OXO+kitchen+scale&qid=1593968908&s=home-garden&sr=1-4, 1 vanilla pod, split and seeds scraped, or 1 tsp vanilla extract, 1 pound strawberries, hulled and cut into small pieces (with roughly the diameter of a dime). Stir occasionally. https://www.allrecipes.com/article/trend-soft-serve-is-cool-again Stir in the heavy cream, reserved strawberry juice, mashed strawberries, and vanilla. Otherwise, very smooth, creamy and absolutely delicious even though I am not a big fan of strawberry ice cream. When ready, it will be the consistency of soft serve ice cream. Stir occasionally and watch the pot, as the berries will foam up and could boil over. (One thing I have never understood was the need to temper the egg yolks as stated in this and most custard based recipes. You were busy! My ten year old has never liked strawberry ice cream, but he can't stop eating this. This one needs tweaking a bit. Just blend and serve. I made this as a treat for my husband who requested Strawberry Ice Cream as our flavor of the week and we both thought it was "just okay."