Purée the strawberries finely and mix in 100g of the sugar for the purée.
Simmer until it thickens, then stir in the lemon juice and let it cool to make the strawberry purée.
Heat the milk with half the base sugar until just before it boils.
Whip the egg yolks with the remaining sugar until it thickens.
Pour the milk from step 3 into the whipped yolks a little at a time, then simmer over medium-low heat, stirring.
Once it thickens enough to coat the back of a spatula entirely, take it off the heat.
Strain the cream once through a sieve, then mix in the strawberry purée from step 2.
Once the cream and strawberry purée are well combined, mix in the heavy cream and chill it.
Churn the chilled cream in an ice cream maker for 20 minutes.
Transfer the finished ice cream to a container and freeze for about 3 hours, until completely firm.
Tips
Without an ice cream maker: freeze the chilled cream in a container for 3 hours, then scrape and stir the surface with a fork every 30 minutes, repeating several times.
Strawberry Ice Cream
Equipment: pot, blender, whisk, ice cream maker
Ingredients (1 batch)
- milk 350ml
- heavy cream 250ml
- egg yolk 4
- sugar 70g
- strawberries 300g
- sugar 100g
- lemon juice 1 tbsp
Instructions
1. Purée the strawberries finely and mix in 100g of the sugar for the purée.
2. Simmer until it thickens, then stir in the lemon juice and let it cool to make the strawberry purée.
3. Heat the milk with half the base sugar until just before it boils.
4. Whip the egg yolks with the remaining sugar until it thickens.
5. Pour the milk from step 3 into the whipped yolks a little at a time, then simmer over medium-low heat, stirring.
6. Once it thickens enough to coat the back of a spatula entirely, take it off the heat.
7. Strain the cream once through a sieve, then mix in the strawberry purée from step 2.
8. Once the cream and strawberry purée are well combined, mix in the heavy cream and chill it.
9. Churn the chilled cream in an ice cream maker for 20 minutes.
10. Transfer the finished ice cream to a container and freeze for about 3 hours, until completely firm.
https://hong-recipe.pages.dev/en/recipes/strawberry-ice-cream/
Hong's Recipe