I got a pint of the most awesome strawberries ever courtesy of HighCross Farm. The weather has been unbearably hot on Wisconsin. I thought some ice cream would be appropriate.
I found this recipe here. I liked this recipe because you use two eggs. That’s it. Not the typical 8 egg yolk recipe traditional ice cream bases call for.
This recipe makes lighter in fat, lighter in texture ice cream. I think you will be pleased when you make this. I used my kitchenaid ice cream attachment to make this. You can use any ice cream maker, or no ice cream maker at all.
Strawberry Ice Cream
sweet cream base
2 large eggs
3/4 cup sugar
2 cups heavy cream (or whipping cream)
1 cup milk
strawberries
1 pint strawberries, hulled and sliced
1/3 cup sugar
juice from 1/2 lemon
zest from 1 lemon (optional)
Combine strawberries, lemon juice/zest, and 1/3 cup sugar. Cover and refrigerate for 1 hour.
Once strawberries have refrigerated, prepare the sweet cream base. Whisk eggs in a bowl until light and fluffy, about 2 minutes. Slowly whisk in the sugar and continue whisking for a minute longer. Add the cream and milk, stir until fully combined.
Combine the strawberry mixture into the sweet cream base. Pour into an ice-cream mixer and mix according to mixer instructions.
I didn’t get a dark pink colored ice cream typical of most store bought strawberry ice creams. What I got was this luscious very very pale pink ice cream with wonderful chunks of fresh strawberries. Incredible.
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