Recipe

Strawberry Swirl Ice Cream Recipe

Add Step-by-Step Photos	Nuggle / All my dishes 2 years, 5 months ago I wanted a taste that was purely luxurious berries and cream, and so chose to go with a dense, velvety rich vanilla custard base punctuated with tart strawberries. The psychedelic tie dye effect of broad ribbons of reddest red against the creamy whit... More Prep:10m Cook:15m Servings:10	Nuggle
	summertime custard fruit treat dessert frozen

Does this look good? Yeah! / Nope

Recent Gawkers

mama3964

prbuilde

paigehut

elb26

summerst

lilsin

Ingredients

2 cups half and half (10%) cream

1 vanilla bean, split lengthwise

A pinch of salt

5 egg yolks

1 cup heavy cream (35%, whipping)

2/3 cup plus 1 tablespoon sugar, divided

2 cups fresh strawberries

1/8 -1/4 teaspoon fresh lemon juice

Directions

Prepare an ice bath using a large bowl full of ice and water. Have another bowl, one that will fit inside the first without becoming fully submerged, set aside.

In a heavy-based saucepan pour in the half and half. Using the back of a knife, scrape the seeds out of the bean and into the saucepan, add the pod as well. Season with salt. Over medium heat, bring this mixture to a simmer. Turn off the heat and allow the vanilla to infuse into the liquid for 30 minutes.

Turn the burner back on and bring the mixture back to a gentle simmer over medium-low.

In a bowl that can withstand heat, whisk together the egg yolks and 2/3 cup of sugar until it becomes pale yellow and fluffy. Whisking constantly, pour a thin, steady stream of the half and half into the yolk mixture. Once combined, pour the mixture back into the same saucepan and return to the heat. Using a wooden spoon, stir the custard constantly until thickened and coats the back of the spoon, anywhere from 6 to 10 minutes.

Using a medium-fine mesh sieve, strain the custard into the clean bowl set aside earlier. Immediately place this bowl into the ice bath. Stir occasionally until the custard comes to room temperature. The vanilla bean can be taken at this point, rinsed and set aside to dry on a kitchen towel. Once dry, it can be used to make vanilla sugar.

Once the custard has cooled, stir in the the heavy cream. Cover and refrigerate until well chilled (I like a good couple of hours).

Meanwhile, mash the strawberries with the remaining 1 tablespoon sugar and lemon juice. Set aside at room temperature to macerate.

When the custard is chilled, follow the manufacturer's instructions to churn the ice cream. Once the ice cream is ready, remove the machine's dasher and gently fold in the strawberries and their juices. Do not overmix. Transfer to a food storage container then tightly seal and freeze for at least 2 hours.

Not quite what you're looking for? See more Dessert / Frozen

Or see more just like this

Comments

zena824 2 years, 5 months ago said:
This is really beautiful..... A great post... Im sure it taste great too...

krumkake 2 years, 5 months ago said:
That does it!...I'm buying an ice cream maker this weekend - I have seen the BEST recipes on here the past few days, and yours sounds (and looks) absolutely heavenly. Thank you!

chefmeow 2 years, 5 months ago said:
I have to laugh Krumkake because I did buy an ice cream maker two weeks ago because of some of the posts I have seen here lately and this one definitely will be my next batch. Thanks for posting Nuggle.

nuggle 2 years, 5 months ago said:
Glad to see such positive comments; one caveat (as with any fruit ice cream) is that the berries will get a bit icy when you swirl them through. If you prefer a more blended texture, purée and sieve them before adding them to the ice cream. Hope you enjoy the recipe, I heartily recommend investing in a machine!