This treat is perfect for those amazing summer months when the strawberries are ripe and sweet. I can’t tell you how many times we picked out extra strawberries at the farmer’s market this summer to make this ice cream. And I LOVE that my kids won’t touch
store-bought strawberry ice cream… recently, my 3-year-old daughter refused to eat store-bought strawberry ice cream that was offered to her at a friend’s house because it was “too pink”… I couldn’t agree with her more. Skip the artificially flavored, artificially colored strawberry ice creams and make your own! Even if you only have it during the summer months when strawberries are in season, it will be well worth the wait. Or, do what we did and freeze those strawberries so you have some to use during the winter months. So happy we don’t have to go an entire year before we make this ice cream again!
- 1 1/2 cups whole milk
- 1 1/2 cups heavy cream
- 5 egg yolks
- 1/2 cup 100% pure maple syrup
- 1 cup fresh strawberries, mashed
1. Pour cream into a large bowl and set a strainer on top of it. Set aside.
2. Combine milk and syrup in a saucepan and warm over medium heat for 2 minutes.
3. SLOWLY pour warm milk mixture into separate bowl containing egg yolks, stirring constantly. Continue until all the milk mixture is added to the eggs. This is called tempering your eggs.
4. Scrape egg/milk mixture back into saucepan and cook over medium heat until custard begins to form, again stirring constantly. It’s fairly obvious to tell when the mixture is thick enough…. the back of your spatula will be coated with the mixture when it’s ready. Don’t over cook this, or you’ll end up scrambling your eggs.
5. Pour egg/milk mixture through the strainer and into the cream. The strainer should catch any egg that cooked…. I usually end up with a tablespoon or so of egg in my strainer.
6. Add the strawberries, and stir to combine.
7. Stir, cover, and chill the mixture in the refrigerator for at least 4 hours. Then, make the ice cream according to your machines’ instruction.