Summer calls for ice cream. Homemade delicious strawberry ice cream. We have this cute little Cuisinart ice cream maker and it may be my favorite kitchen appliance. This strawberry ice cream has been our first batch of ice cream this summer and it has been a huge hit. Ice cream + hot summer day = perfect.
For this little dessert, we put together strawberry ice cream with some homemade strawberry and blood orange syrup and added some fresh sliced strawberries for a little extra touch. The ice cream melts in your mouth and the syrup adds a burst of concentrated strawberry flavor. The ice cream is a little time intensive, but the outcome is well worth it. Truly the perfect summer dessert.
Strawberry Ice Cream
Makes about 1 Quart
- 1 1/2 cups firmly packed sliced fresh strawberries or frozen strawberries, thawed
- 1/2 cup strawberry preserves
- 1 1/2 cups heavy whipping cream
- 3/4 cup whole milk
- 2 tablespoons nonfat dry milk powder
- 1/8 teaspoon kosher salt
- 2 large eggs
- 1/3 cup granulated sugar
- 1 teaspoon freshly squeezed lemon juice
- Combine the strawberries and preserves in a saucepan with 1/4 cup water, and stir well. Bring the mixture to a simmer over low heat, stirring frequently. Simmer the berries for 5 minutes, or until they thicken. Puree the berries in a food processor fitted with the steel blade or in a blender, and return the puree to the saucepan.
- Add the cream, milk, milk powder, and salt to the saucepan, and stir well to dissolve the milk powder. Bring the mixture just to a simmer, stirring occasionally.
- Beat the eggs, sugar, and lemon juice in a mixing bowl with a whisk until thick and light yellow in color. Slowly beat about one-third of the hot cream mixture into the eggs so they are gradually warmed up, and then return the contents of the mixing bowl to the saucepan. Place the pan over medium-low heat and stir constantly, reaching all parts of the bottom of the pan, until the mixture reaches about 170 degrees Fahrenheit on an instant-read thermometer; at this point it begins to emit steam, thickens slightly, and coats the back of a spoon. This takes 3 to 6 minutes. Do not allow the mixture to boil or the eggs will scramble.
- Transfer the hot liquid to a storage container and press a sheet of plastic wrap directly onto the surface of the mixture to prevent a skin from forming. Refrigerate the mixture uncovered until it is completely chilled (below 40 degrees Fahrenheit).
- Freeze the mixture in an ice cream maker according to the manufacturer’s instructions. Serve immediately for a soft ice cream, or transfer the mixture to an airtight storage container and freeze until hard. Allow the ice cream to sit at room temperature for 15 minutes before serving if frozen solid.
Strawberry and Blood Orange Syrup
Makes 2 Cups
- 1/4 to 1/2 cup granulated sugar, depending on the sweetness of the berries
- 2 tablespoons cornstarch
- Pinch of kosher salt
- 1/4 cup freshly squeezed blood orange juice
- 1 pound fresh strawberries, rinsed, hulled and sliced if large
- 2 tablespoons triple sec (optional)
- Combine the sugar, cornstarch, salt and blood orange juice in a small cup, and stir well to dissolve the cornstarch.
- Place the strawberries in a saucepan along with triple sec and 1/2 cup water, and bring to a boil over medium-high heat, stirring occasionally. Add the cornstarch mixture and cook, stirring frequently, for 3 minutes, or until the mixture thickens. Remove the sauce rom the heat and cool to room temperature.
- Serve over strawberry ice cream with fresh sliced strawberries
Recipes from Scoop