Yum! I’ve never tasted a strawberry ice cream this good before. Perhaps it’s because I don’t usually go for strawberry when buying ice cream. But hey, who needs to buy a pint of strawberry ice cream if they can make one this good?
Now, let’s see what you need in order to recreate my strawberry ice cream:
- 2 cups of strawberry; 1.5 cups roughly chopped while the remaining finely diced
- 1 cup heavy cream (or whipping cream)
- 1 cup evaporated milk
- 3 egg yolks
- 1 teaspoon vanilla extract
- 1/2 cup granulated white sugar
- a pinch of salt
- 3 slices of graham cracker (or digestive biscuits, if you live in Asia like me), coarsely crumbed
- Heat cream and evaporated milk in a heatproof bowl over a pot of gently simmering water (double boiler). Stir continuously and remove from heat right before it boils.
- Whisk egg yolks, sugar, and salt until well combined, stir in vanilla extract. Pour a few spoonfuls of heated cream into egg yolk mixture to temper it. Whisk, add a few more spoonfuls, and whisk again. Pour egg yolk mixture back into cream mixture and continue cooking in double boiler.
- Continuously stir for 10 to 15 minutes until mixture is thick enough to coat the back of wooden spoon. Set aside and let it cool.
- Puree 1.5 cups roughly-chopped strawberries in food processor. Fold it into cream mixture until it turns pink. Refrigerate for at least 4 hours.
- Once mixture is completely chilled, pour into ice cream maker and process according to manufacturer’s instructions. Right before it reaches the right consistency, throw in 1/2 cup of finely-diced strawberries and crumbed crackers. Transfer to another container for freezing.
What you have now is approximately a pint of deliciously creamy yet very fresh strawberry ice cream. Wait a minute, on second thought I think I’ve tasted a strawberry ice cream this good before…… it’s Ben & Jerry’s Strawberry Cheesecake!!