Strawberry Ice Cream

Sam and Frodo, Sam and Dean Winchester, Sam and John Snow, Sam and Me. Everyone needs a Sam in their life, especially if you plan on going on great adventures. My Sam is a scientist and makes amazing cheesecake and is always up for all you can eat Sushi. So when I was chatting with her about what I can make with Strawberries besides Jams to share with my readers. We went back and forth on a few things before going to bed. Somewhere around 3 am I sent her “Strawberry Ice Cream” and a few hours later, she sent back an emoji of a monster pointing to its mouth.

Making ice cream at home is not hard. There are so many ways you can make it. Some recipes call for a custard to be made, some are eggless, others use Ricotta. I use an OLD ice cream machine that was the grandfather to this Cuisinart Ice Cream Maker and KitchenAid Ice Cream Maker. I usually leave the bowls to these mixers in my basement freezer for when I want to make Ice Cream. Ice Cream bowls NEED to be cold before use. It is best to leave the bowl in the freezer overnight.

Recipe Notes

Strawberry Syrup

The Strawberry Syrup is a jam that did not set mixed into Ice Cream Base. You can also use pre-made strawberry syrup if strawberries aren’t in season. It can be found near maple syrup at the supermarket. If you are making this more then a few days ahead of time, you should preserve this in a canning jar. Please refer to my Introduction to Canning for the process.

I used my Food Processor to smooth out the syrup. You can also use a blender or an immersion blender. I did not take this to perfectly smooth because I want little flecks of strawberries in my Ice Cream.

Ice Cream

I love a custard ice cream base. So the original New York Times Ice Cream recipe does use 6 egg yolks, heavy cream, and whole milk to create a thick and creamy base. The New York Times suggests using store bougth syrup. Because my machine is on the smaller side, I cut this recipe in half and updated the syrup.

Usually, I whip the eggs, sugar, and salt together in my KitchenAid. I usually do this because I am worried about making really fancy scrambled eggs when I drizzle in the hot milk. But I decided today to give my whisk a workout and whisk this all together. When whisking the eggs and sugar together you’re looking for the color to lighten and the texture to get airy.

Since the milks are heating up on the stove, you will have to temper the eggs with the milk. Sounds scarier then it is. Take a ladle of the hot milk and whisk it into the eggs. Whisk vigorously while slowly dribbling the milk into the eggs. Two ladle fulls will temper the eggs before everything goes back into the pot to mix and heat together.

When you remove from heat, you can add vanilla extract and food coloring, this is optional. Whisk them into the base before straining through a fine-mesh strainer and chilling.

So as this was mixing together I decided I wanted it to have more of a “pink” strawberry color. So I used 1-2 drops of Wilton Gel Food Color in Rose, a little goes a long way. I stuck a chopstick into the gel about 1/3 of an inch and mixed it into the ice cream base.

Making the Ice Cream

Follow the directions of your ice cream machine for general use.

I poured the unflavored ice cream base into the machine and about 1/2 cup of the strawberry syrup into the ice cream machine and walked away. About 15 minutes later I had beautiful soft serve in my ice cream machine. I of course tasted it right from the machine to check for flavor. Everything was mixed together perfect and the texture was soft and silky.

I like to grab a single-serve dessert. I used a 4 Tablespoon cookie scoop to pre-shape ice cream balls into a lined cupcake tray in order to freeze. Additionally, make sure your cupcake tray fits in the freezer before you start, I had to move them to a smaller tray because the original tray would not fit in the freezer. Additionally, I do this so that I can make ice cream sandwiches with cookies. I used my Sourdough Chocolate Chip Cookies.

The rest of the ice cream should be stored in an airtight container.

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