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Old Fashioned Strawberry Ice Cream

Prep Time3 hrs
Total Time3 hrs
Servings: 3 cups
Author: Judith Hannemann

Ingredients

  • 3 cups heavy cream
  • 1 cup light cream
  • 3/4 cups sugar
  • 4 egg yolks beaten
  • 2 cups strawberries roughly diced
  • 3 tbs sugar
  • 2-3 drops red food coloring optional

Instructions

  • Heat creams and sugar in a heavy 3 quart saucepan, until very hot but do NOT let it boil.
  • Remove about 1 cup of the hot cream and whisk it into the egg yolks (this is called "tempering").  Now, return egg yolk mixture to the saucepan, whisking it in and whisking constantly.
  • Heat until custard is 160 degrees F -OR- custard will coat the back of a spoon. This should take about 3-5 minutes after whisking in the yolks.  Remove from heat and cool to room temperature--stirring now and then to prevent a thick skin from forming.  You can just leave it be and remove the skin entirely.  I prefer to prevent it from forming.  Choice is yours.
  • Transfer custard to a covered container (I use a dollar store plastic pitcher for this) and refrigerate until thoroughly chilled.
  • Place strawberries in a small bowl and add the 3 tbs sugar, tossing to coat well. Cover and chill.
  • When ready to make ice cream, stir the fruit (including accumulated liquid), food coloring (if using) and custard together.
  • Follow directions of your ice cream maker to freeze.  I use a Lello Gelato Jr.  This is the machine with the compressor already in it so I don't have to freeze a bowl.  In my machine, this recipe makes *2* batches as it makes 1 pint.