I did it again. I made another delicious batch of homemade Ice Cream. It’s just so DANG HOT here, that I will do just about anything to cool off. And churning up a batch of homemade ice cream is just what the Dr. Ordered.
And since I had a bunch of Fresh Strawberries hanging out in my frig. Fresh Strawberry Ice Cream was inevitable.
I knew this batch of Ice Cream was going to be DE-Lish when I was literally drinking it up before I put it in the Ice Cream Maker!
And since I know someone will ask, yes, in order for this recipe to turn out, I highly recommend using an Ice Cream Maker. I know there are a lot of recipes out there where you can make it in a bag. I have never tried this methood, so I cannot reccomend it.
I have a Cuisinart Ice Cream Maker that I adore.
It looks just like this one. It’s electric and has a bowl that goes on the inside that you freeze prior to use. ( I actually store my bowl in my freezer permanently, that way it is always ready to go when I need it!) Once you get your ice cream base made, you simply pour it in and turn it on. Seriously so EASY!!!!
To make the yummiest strawberry ice cream follow this recipe!
- 3 cups Half-and-half
- 2 cups Sugar
- 1 whole Vanilla Bean (or 1 Teaspoon Vanilla Extract)
- 9 whole Large Egg Yolks
- 3 cups Heavy Cream
- 1 pound Strawberries, Hulled
- 1 14 oz can of Sweetened Condensed Milk
- Stir together the half-and-half and 2 cups sugar in a medium saucepan over medium-low heat. Split the vanilla bean, scrape out the caviar, and add it to the mixture (or add the vanilla extract.) Heat the mixture until it's hot but not simmering or boiling.
- In a large bowl, beat the egg yolks vigorously with a whisk until they start to lighten in color, about 2 minutes.
- Next, grab a ladle of the hot half-and-half mixture and very slowly drizzle it into the bowl with the egg yolks, whisking the whole time. (The purpose of this is to temper the egg yolks and bring them to a good temperature before adding them to the pan.) Repeat with a second ladle of hot half-and-half mixture, making sure to whisk the whole time.
- Pour the tempered yolks into the saucepan with the rest of the half and half mixture and stir gently with a wooden spoon for 2 to 4 minutes, cooking it slowly until it's thick enough to coat the spoon.
- Pour the thick liquid through a fine mesh strainer and into a clean bowl. Add the heavy cream to the bowl and stir gently to combine. Refrigerate this mixture for 2 hours, or until chilled.
- Meanwhile, combine the strawberries in a blender. Puree until smooth (or you can stop just short of smooth if you want a little texture.) Next combine it with your 14 oz can of Sweetened Condensed Milke. And stir to combine. Pour the pureed strawberries into the chilled custard mixture and stir.
- Now pour this mixture into your ice cream maker and freeze it according to its directions. (You may have to do it in two batches depending on its size.) After it freezes, transfer it to a freezer-safe container and freeze it for at least 4 hours, or until frozen firm.
Once you allow your Ice Cream to freeze up in the freezer, it should scoop out nicely with an Ice Cream Scoop!
If you loved this recipe, make sure you check out my Pina Colada Ice Cream Here!