Heavy whipping cream and egg yolks become a rich and creamy custard base for this ice cream recipe with fresh strawberries and dark chocolate chips.
Preparation Time
20 mins
Cooking Time
10 mins
Total Time
30 mins
Calories
260 Calories
Recipe Instructions
Step 1
Combine strawberries, 1/4 cup sugar, and lemon juice in the bowl of a food processor; pulse until strawberries are coarsely chopped. Transfer to a bowl; refrigerate until chilled, about 1 hour.
Step 2
Heat 1 cup heavy cream, milk, and remaining 3/4 cup sugar in a saucepan over medium-low heat until warmed through and sugar is dissolved, about 5 minutes. Remove from heat, cover, and cool for 30 minutes.
Step 3
Whisk egg yolks together in a bowl; slowly whisk warm cream mixture into yolks, whisking constantly. Transfer egg yolk mixture back into the saucepan.
Step 4
Heat egg yolk mixture over medium heat, constantly stirring and scraping the bottom of the saucepan, until custard thickens and coats the back of a spatula, about 5 minutes.
Step 5
Pour remaining 1 cup heavy cream into a large bowl; set a strainer over the bowl. Slowly pour custard through the strainer into heavy cream; stir. Add vanilla extract and salt; stir in chilled strawberry mixture and chocolate chips.
Step 6
Place ice cubes into a large bowl and add water; stir. Place bowl of strawberry custard into the ice bath; cool to room temperature, stirring occasionally, about 10 minutes. Remove bowl from ice bath; cover with plastic wrap. Refrigerate until well chilled, 8 hours to overnight.
Step 7
Pour chilled custard into an ice cream maker and freeze according to manufacturer's instructions until it reaches "soft-serve" consistency. Transfer to an airtight container, cover surface with plastic wrap, and seal. For best results, ice cream should ripen in the freezer for at least 2 hours or overnight.
