Strawberry Ice Cream

Recipe from Lily Moore

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Cooking time: 30 min

Servings 12

Looking for a refreshing and fruity dessert to beat the summer heat? Look no further than this delicious homemade strawberry ice cream. Made with ripe, juicy strawberries and a rich custard base, this frozen treat is bursting with flavor in every bite. And with a smooth and creamy texture, it's the perfect way to cool down on a hot day.

Milk

4,6 fl. oz.
Egg yolk

3 pcs.
Cream (33-35% fat)

17,6 oz.
Strawberry

14,1 oz.
Sugar

5,3 oz.

Calories

204 kcal
Protein

6 g
Fat

12 g
Carbohydrates

19 g

Put three egg yolks in a bowl. Add the sugar and beat with a whisk or mixer for about 30 seconds to get a smooth and homogeneous mixture. Pour the milk into the yolks with sugar. Mix everything very thoroughly. Then cook the mixture over low heat until thickened using a water bath about 10 minutes. Just don't overcook it, otherwise, you will get an omelette. As soon as you feel that the mixture has started to thicken, immediately remove it from the water bath. Let the mixture cool completely.
Thoroughly wash the fresh strawberries. After that, let the berries dry completely - transfer the strawberries to a towel. Remove the stems and place the sliced berries in the dishes that you are going to puree them in. Strain the strawberries through a sieve to remove the seeds. Combine the strawberry puree with the cooled egg mixture until smooth with a spoon, spatula, whisk, or mixer.
After that, whip the cold heavy cream until it becomes stiff. Add the whipped cream to the strawberry puree, mixing everything until smooth on the lowest speed. Transfer the mixture to the dishes suitable for freezing, and close them with a lid. Put it in the freezer. Mix the ice cream every 30 minutes for the first 4-5 hours of freezing, to prevent ice crystals from forming. After four to five hours of freezing, you don't need to mix the mixture anymore.