Strawberry or Raspberry Ice Cream
Published June 30, 2014
- Total Time
- 30 minutes, plus several hours’ cooling, chilling and freezing
- Rating
- Comments
- Read comments
Advertisement
Ingredients
FOR THE BASE
2 cups heavy cream
⅔ cup sugar
⅛ teaspoon fine sea salt
6 large egg yolks
FOR THE FRUIT PURÉE
1 pound strawberries or raspberries
3 tablespoons sugar, more as needed
½ teaspoon lemon juice or balsamic vinegar, more as needed
Pinch of salt
Nutritional analysis per serving
22 grams carbs; 164 milligrams cholesterol; 275 calories; 6 grams monosaturated fat; 1 gram polyunsaturated fat; 12 grams saturated fat; 20 grams fat; 1 gram trans fat; 1 gram fiber; 62 milligrams sodium; 3 grams protein; 21 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
MAKE THE BASE:
- Step 1
In a small pot, simmer heavy cream, sugar and salt until sugar completely dissolves, about 5 minutes. Remove pot from heat. In a separate bowl, whisk yolks. Whisking constantly, slowly whisk about a third of the hot cream into the yolks, then whisk the yolk mixture back into the pot with the cream.
- Step 2
Return pot to medium-low heat and gently cook until mixture is thick enough to coat the back of a spoon (about 170 degrees on an instant-read thermometer). Strain through a fine-mesh sieve into a bowl. Cool mixture to room temperature.
MAKE THE PURÉE:
- Step 3
Meanwhile, in a blender, purée berries, sugar, lemon juice or balsamic vinegar and salt. Taste and add more sugar and/or lemon juice (or vinegar) if necessary. The purée should be on the sweet side but with some underlying tartness.
- Step 4
Stir purée into into ice cream base. Cover and chill at least 4 hours or overnight.
- Step 5
If using raspberries, strain mixture. Churn in an ice cream machine according to manufacturer’s instructions. Serve directly from the machine for soft serve, or store in freezer until needed.
Private Notes
Comments
This is divine and perfect for a summer day! Changes I made to the raspberry version: - used half-and-half instead of heavy cream - 2tbps instead of 3 for the added sugar to berries, mashed everything with a fork and saved in a separate container - strained 1/2 of the puree with a sieve to add at beginning of churn cycle; Saved the other 1/2 (unstrained with seeds) to add at very end, around last 30 seconds, of the ice cream churning to create a ripple effect Good in tupperware for ~1month
I decided that raspberry ice cream without the seeds wouldn't be raspberry ice cream. I really liked the seeds. However I forgot to add a T of liquor to prevent ice crystals. I won't forget next time!
This is a great combo with the bittersweet Chocolate flavor. and they look beautiful together in the bowl. July 2017
My best strawberry ice cream yet! Adaptations I made: I roasted whole frozen strawberries with the sugar (measured very approximately). Once they were nice and smooshy I put them under the broiler for a few minutes so give some of them a bit more colour and accentuate the roasted flavour. I mashed them with a fork instead of blending, because I like the chunks. Added lemon juice to taste at that point. Otherwise made as directed. Exceptional.
What's important but not addressed here is the ratio of the base to puree mixture. What is the correct ratio, in ounces / grams after blending? Too much cream risks diluted flavor. Too much puree risks an icy texture. Thoughts anyone?
2tbs sugar enough with strawberries
I followed this recipe exactly as written and it was divine! 5 stars!