There is simply nothing better than homemade ice cream on a hot summer day. I have so many memories anxiously waiting for my Noni’s ice cream maker to get loud because that meant it was almost done. Then we would all scarf it down not even giving it a chance to set up in the freezer! I’m sure I am not the only one with these fond memories.
While my family ice cream recipe is near and dear to me, I have created a recipe that is very similar. It does require a few extra steps. It is a plain vanilla ice cream recipe, but I jazzed it up with whatever ripe fruits I have around. The possibilities are endless with this basic recipe. (My Mom used to make Big Red ice cream, and goodness… The best thing ever.)
I also want to add that my Cuisinart® Stainless Steel Ice Cream Maker is amazing! It does not require rock salt and it takes less than 20 minutes to make a gallon of ice cream. Shout out to my Aunt Cheri for the ultimate Christmas gift! She knows the way to Zac’s heart. (:
Here are a few tips I have found out via trial and error.
• Let your custard rest in the fridge at least overnight, but it is best if you let it rest for 24 hours. This gives your custard time to mix and mingle with the other ingredients. The longer it sits the better it gets!
• Do not incorporate your fruit/toppings until the last couple of minutes. This keeps the toppings intact and not like a puree additive.
• Let your ice cream set up in the freezer overnight. It will not get to hard, I promise!
XO, Ashton
Strawberry Ice Cream
- Prep Time: 20m
- Cook Time: 20m
- Total Time: 24h
- Serves: 1
Ingredients
- 2 1/3 c heavy cream
- 1 1/4 c whole milk
- 5 egg yolks
- 3/4 c plus 1 tablespoon sugar
- 2 tsp. vanilla flavoring
- 1 c strawberries; or any fruit/toppings you like
Instructions
- Pour the cream and milk into a saucepan over medium heat.
- Add the sugar and stir until completely dissolved, and then remove the pan from the heat.
- In a separate bowl, beat the egg yolks until they are pale yellow. Then spoon in a small amount of the warm cream mixture while whisking the eggs. This allows the eggs to become the same temperature as the cream and they will not cook, also called tempering your eggs.
- Once your eggs are tempered slowly add them into the saucepan while whisking the cream. When added begin to warm your custard over medium to high heat until it covers the back of a metal spoon. Takes about 8 minutes.
- Remove from the heat and last but not least, add in your vanilla.
- Now pour your custard into a bowl, cover and let it set in the fridge until cool. I let mine set over night.
- Once cool, set up your ice cream maker according to the instructions and get to churning! The last few minutes add the toppings of your choice.
- Once it is nice and thick, spoon it into a bowl, cover and let it harden in the freezer.
Yummy …bet it would be great with cherries also!
This is similar to mine but I always use raw eggs and we are still alive. I remember Aunt Linnie used Junket in hers.
This sounds delicious! I cannot wait to try it ♥️