Homemade Artisanal Strawberry Ice Cream
Strawberry ice cream, which has been so demanded this summer, is a recipe similar to the other ice cream variations, but at the same time very unique. Fruit ice creams are my favorite ones, especially when homemade. The taste of an ice cream prepared with fresh fruit pure is so much better than extracts.
Due to the fact that many of you have frequently asked about homemade ice cream and how to stimulate it to be creamy and thick quickly, in this recipe I have decided to use another technique: which I often use at home.
Store the fruit pure in the freezer for one night minimum and this will make for your final mixture to be cool. When the cold mixture is placed in dish straight out of the freezer, the whole process is much quicker. For more details, continue reading!
- Vanilla extract is an optional ingredient; I suggest you use it but in small amount so it will not overtake the flavor of the strawberries.
- Every homemade ice cream varies from the type of the machine you use. So does the time of storage in freezer. I leave my ice cream machine dish in the freezer for 24 hours and then I let the ice cream mixture in it for 40 minutes.
- From my experience I can tell you that the texture of an ice cream prepared with a machine differs from the one prepared without it. But even you don`t own an ice cream machine, you should not give up. *However, if you are a cooking passionate and intend to prepare ice cream often, I advise you to buy a small ice cream machine. You will be eating a healthy product every time, knowing where each ingredient came from. You can have fresh ice cream whenever you want it and the overall costs will end up being lower than running to the supermarket. Bottom line, your investment will be rewarded.
- If you want to have the machine made ice cream without the machine, you have to store the mixture in the freezer and every 30 minutes take it out and give it a good stir with a whisker. This will take you 4-5 hours. *Otherwise just leave the mixture in the freezer until it fully coagulates.
Get 250 grams of strawberries (measure them after taking away the green ends).
Rinse the strawberries and then blend them until you have a homogeneous mass.
Pass the mixture through a sieve, cleaning the mixture from the seeds (this is an optional step, but I suggest it if you want a creamy and soft ice cream).
Store the strawberry pure in the freezer. I advise you to prepare the pure one night ahead.
In a big bowl whisk the egg yolks, sugar and the vanilla (if you are using it) for 3-4 minutes, until the mass has doubled in volume, thickened and it has gotten a light yellow color.
Add the whole milk and whisk until well combined.
Add the heavy cream and mix slowly with a spatula.
Be careful to not whip the heavy cream.
Pour the mixture is a pot and cook it in low heat for +/- 7 minutes stirring non-stop with a spatula, until the cream thickens and coats the back of the spoon.
*If you want to be utterly sure regarding the preparation of the cream, cook the mass in double boiler. This way you will completely avoid the chances of the yolk to be cooked.
In a pot add milk and the cream and boil them lightly.
Add a scoop of milk and the whipped yolks in the mixture while mixing all together constantly with a whisk.
*It is important to continue mixing in order not to let the yolks cook and ruin the ice cream.
Put the mass in a pot with the other part of the milk and cook until reaching the desired result (read above).
Put the prepared mass in a bowl, passing it in a fine sieve to make sure not to end up with curdled egg (if the mixture has passed in boiling during the cooking)
Put cellophane paper on the surface in order not to let a membrane create during the cooling.
Leave the bowl cool down and then put it in the fridge for 5 hours or during the night.
After 5 hours or the next day take the strawberry mixture out of the freezer.
Leave for 5 minutes in room temperature and then cut it into small pieces.
Put the pure pieces in the blender, pour lemon juice (make sure not to let any lemon seeds go in the mixture) and blend.
Turn on the ice cream machine and pour inside the mixture.
Let the ice cream be made according to your machine`s instructions.
Afterward transfer the ice cream to an airtight container and leave it in the freezer for at least 2-3 hours before serving.
Photography by Eranda Janku