Ingredients
- 1 cup whole milk
- 2 cups heavy cream
- 4 large egg yolks
- 3/4 cup white granulated sugar (for custard)
- 2 tbsp glucose
- 2 cups fresh strawberries, hulled and chopped
- 1 tbsp lemon juice
- 2 tbsp sugar (for strawberries)
Instructions
- In a medium saucepan, bring the milk and cream to a boil, stirring to avoid scorching.
- Whisk the egg yolks with sugar in a bowl. Add warmed glucose and whisk to combine.
- Temper the eggs by slowly whisking in 1 cup of the hot milk mixture, then return everything to the saucepan.
- Cook over medium heat, stirring, until the mixture thickens slightly.
- Transfer to a cold water bath, stirring until cool. Refrigerate overnight.
- In a separate bowl, toss strawberries with lemon juice and extra sugar. Refrigerate overnight.
- Next day, mash strawberries and stir into the chilled custard base.
- Pour mixture into an ice cream maker and churn according to the manufacturer’s instructions (20–30 minutes).
- Serve immediately for soft-serve, or freeze 3–4 hours for a firmer scoop.
Notes
- Mix berries (raspberries, blueberries) for a berry blend.
- Add balsamic vinegar to strawberries for extra depth.
- Fold in chocolate chips after churning for a twist.
- Steep mint leaves in milk mixture for a refreshing flavor.
- For a vegan version, use coconut milk and cashew cream with cornstarch.
- Store in the freezer up to 3 days; let sit 5–10 minutes at room temperature before scooping.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Churned Ice Cream
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 scoop (about 1/2 cup)
- Calories: 230
- Sugar: 20g
- Sodium: 35mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 95mg
