July 28, 2015

Strawberry Ice Cream

There's nothing like strawberry and cream.  It's truly a combination made in heaven.   Nowadays we get luscious ripe strawberries in the middle of the summer thanks to modern farming technology so what the heck, gotta take advantage! We chanced upon a bonanza of sun ripened long stemmed strawberries and swopped them all up.  Whoopee!  What a grab!  

Just the thing to make one of our favorite homemade fruit ice creams, the absolutely delectable classic known as Strawberry Ice Cream 士多啤梨雪糕.  I know, I know, everyone's had strawberry ice cream a million times already.  But trust me, you haven't had strawberry ice cream until you've made some fresh for yourself at home!

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I have it on the authority of my fruit guy at our local wet market that the sweetest strawberries are the ones with the stems still on.  This is the type we used this time for our Strawberry Ice Cream and yup, I can confirm that these beauties are as tasty as they are lovely.  And, oh my gosh, strawberries do smell so gorgeous don't they, so sweet, unique, sexy, fruity, summery, fragrant...  

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Chopped strawberries
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Strawberries macerating

You will need to macerate the strawberries, a process of adding a bit of sugar to the berries and letting the fruit sugar mix sit for a few hours.  The sugar will break down and soften the berries, allowing an intensification of the natural flavors of the fruit.  

Tip: Even if you can't get the sweetest of berries, this maceration trick will make so-so berry flavors into fabulous berry flavors!    

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The custard coats the spatula

If you like Strawberry Ice Cream, you've got to try out this homemade version!  I know that when I was a little girl, Strawberry Ice Cream was my very, very favorite ice cream flavor.  (I think it was because of the lovely pink color.)  And then I grew up and found other interesting flavors of ice cream.  

Strawberry Ice Cream wasn't that special anymore.  Until...the first time we made this ice cream at home, I was like, WOW, what is this lovely creamy pinkilicous thing, tasting so much of strawberries and cream, the REAL delicious flavors of strawberries and cream!  Oh man, what a combo from heaven,  both yummilicious and beautiful as they come!

Hope y'all enjoy this summer treat!

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Strawberry Ice Cream Recipe
(Prep time: 8 mins  Maceration time: 2 hours   Cook time: 8 mins)


  • 16 oz strawberries, 450g
  • 1/2 cup raw sugar, 125g
  • 2 tbsp raw sugar
  • 1 cup  milk, 250g
  • 1 cup cream, 250g
  • 2 tsp vanilla extract
  • 4 egg yolks
  • 1 tbsp lemon juice


Rinse strawberries, remove stem and leaves, and chop into quarters.  In a non-reactive bowl, toss chopped strawberries and 2 tbsp sugar.  Leave to macerate for 2-3 hours at room temperature.

In small pot, add milk and cream, heat over low heat until nearly boiling.  Remove from heat and add vanilla.

Whisk egg yolk and 1/2 cup sugar in mixing bowl until a thick pale yellow.  Pour the heated milk/cream mixture into the eggs in a very slow trickle at first, stirring all the time.  Pour the egg/ cream mixture back into the pot.  Heat over low heat, stirring constantly, scrapping the bottom of the pot, until the custard is thick enough to coat the back of your spoon or your spatula.

Pour the custard through a strainer.  This will remove any lumps or any cooked egg particles, creating a smoother ice cream.  Allow the custard to cool to room temperature.  

Meanwhile, gently puree the macerated strawberries, remembering to leave about 1/4 to 1/3 of it as larger strawberry pieces.  Add lemon juice and then taste test, adding sugar and/or lemon juice until the strawberries taste very sweet and strawberrilicious.  (Should be a bit sweeter than you think cuz freezing dulls the taste a bit)  When the custard is cooled, fold in strawberry puree.

To make ice cream follow your ice cream machine instructions.  Or if you don't have an ice cream machine (like us!), try making it this way:

When the custard is completely cooled down, cover and put in the freezer.  After 45 minutes, take out and stir up everything with a wooden spoon, making sure to completely break down any ice crystals with your stirring.  Cover and freeze again for 45 minutes.  Repeat stirring as before.  Cover and freeze for 30 mins.  Repeat stirring.  

After approx 3-4  hours, your custard should start to become a consistency more like really soft serve ice cream.  At this stage pour all into your ice cream storage container and let freeze overnight.

To serve, take ice cream out of the freezer 8 minutes beforehand to soften a bit before scooping.

Tip:  Save the egg whites by freezing them in ice cube makers for future use.



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