I have been making this recipe for homemade strawberry ice cream since the recipe came out in the 1993 Cook's Illustrated: it's my bible! It's smooth and silky with pops of fresh strawberry flavor.
Lily & I love going strawberry picking mid-June at Thompson's Strawberry Farm in Bristol, Wisconsin, 45 minutes north of our home in Illinois.
Lily is growing her own in our garden but they still need a few more weeks....It's been so cold here in Chicago. Store-bought will do just fine -- you will love this recipe! Join us on Thursday on Talkshop.live and make this with us!
Gather Your Ingredients
16 oz fresh strawberries (about 3 cups), hulled and sliced
Pinch of Salt
6 Hungry Monkey Triple Chocolate Brownies (1 pound, 2 oz.) -- each brownie makes one ice cream sandwich
Though the frozen ice cream will keep in the freezer for up to 2 days, its flavor and texture are best when it is eaten the day it is made.
1. Toss the strawberries and 1/2 cup of the sugar together in a medium nonreactive saucepan (but do not heat just yet). Mash the berries gently with a potato masher until slightly broken down. Let stand, stirring occasionally, until the berries have released their juices and the sugar has dissolved 40 to 45 minutes.
2. Meanwhile, position a strainer over a medium bowl set in a larger bowl containing ice water. Heat the milk, cream, 1/2 cup of the sugar, and the salt in a medium saucepan over medium heat, stirring occasionally, until steam appears and the milk is warm (about 175 degrees), about 5 minutes. While the milk is heating, whisk the yolks and remaining 1/4 cup sugar in a medium bowl until combined and pale yellow. Whisk about half the warm milk mixture into the beaten yolks, 1/2 cup at a time, until combined. Whisk the milk-yolk mixture into the warm milk in the saucepan; set the saucepan over medium heat and cook, stirring constantly with a wooden spoon, until steam appears, foam subsides, and the mixture is slightly thickened or an instant-read thermometer registers 180 to 185 degrees. (Do not boil the mixture, or the eggs will curdle.) Immediately strain the custard into the bowl set in the ice-water bath; cool the custard to room temperature, stirring it occasionally to help it cool.
3. While the custard is cooling, set the saucepan containing the berries over medium-high heat and bring the mixture to a simmer, stirring occasionally, until the berries are softened and broken down about 3 minutes total. Strain the berries, reserving the juices. Transfer the berries to a small bowl; stir in the lemon juice and vodka, then cool to room temperature, cover with plastic wrap, and refrigerate until cold. Stir the vanilla and the reserved juices into the cooled custard, cover the bowl with plastic wrap, and refrigerate until an instant-read thermometer registers 40 degrees or lower, at least 3 hours or up to 24 hours.
4. Pour the custard into the ice cream machine canister and churn, following the manufacturer’s instructions, until the mixture resembles soft-serve ice cream. Add the strawberries and any accumulated juices; continue to churn the ice cream until the berries are fully incorporated and slightly broken down, 1 to 2 minutes. Transfer the ice cream to an airtight container, press plastic wrap flush against the surface, cover the container, and freeze the ice cream until firm, at least 2 hours.
Recipe developed for the July / August 1993 issue.