Monday, July 7, 2008

Homemade Strawberry Ice Cream

Oh my good and creamy. I think it tastes exactly like Coldstone!

Homemade Strawberry Ice Cream

1 quart fresh strawberries, hulled
1 1/2 cups heavy cream, divided
3/4 cup sugar
3 egg yolks
3 tablespoons light corn syrup
rock salt

Puree berries until smooth (in blender or food processor). Pour into a large bowl, and set aside.

Heat 1 1/4 cups of the cream in a saucepan over medium heat until it begins to bubble at the edges of saucepan.

In a large bowl, whisk together the sugar, egg yolks, remaining 1/4 cup cream, and corn syrup.

Gradually pour the hot cream into the egg yolk mixture, whisking constantly.

Return the mixture to the saucepan, and heat until the mixture is thick enough to coat the back of a metal spoon, about 5 minutes. Do not allow the mixture to boil.

Pour the cream mixture into bowl with berries, stir well, and refrigerate until chilled.

Fill an ice cream maker with the mixture, and freeze according to the manufacturer's instructions.


Leslie said...

I stumbled on your blog from Colleen's blog. So, after you put the ice cream mixture in the maker, do you have to fill it to the fill line with milk?

mer@lifeat7000feet said...

No, you don't have to on this recipe! I can't remember how full the canister is after pouring it in, but I don't add milk!

Leslie said...

Awesome! Thanks so much! I said I came upon your blog from Colleen's but it was actually Angela's blog that I was reading when I saw yours! :)