Strawberry Ice Cream

Strawberry Ice Cream

• • 1 pound fresh strawberries, washed, hulled and chopped

  • 1/4 cup granulated sugar

  • 1 tablespoon lemon juice

  • 2 cups heavy whipping cream, divided

  • 1 cup whole milk

  • 6 egg yolks

  • 2 teaspoons vanilla bean paste or vanilla extract

  • 1/2 cup granulated sugar

  • 1 tablespoon orange liqueur or vodka

  • red gel food coloring, if desired

In a medium saucepan, combine the strawberries, 1/4 cup sugar and lemon juice. Heat gently over low heat, until the strawberries release their juices. Increase heat to medium and continue to cook, stirring frequently, until the juices thicken into a syrupy consistency, and the compote is reduced down to about 1 1/4 cups. Set aside while you make the custard.

In a medium saucepan, whisk together 1 cup of the cream with the milk, egg yolks, vanilla and 1/2 cup sugar. Over medium heat, cook the custard, whisking constantly, until it thickens just enough to coat a spoon (it will not thicken like pudding, though), about 10 minutes. Remove from the heat, and whisk in the orange liqueur and the strawberry compote.

Cool the ice cream base at room temperature for about an hour, then pour into a bowl, cover with plastic wrap resting right against the surface, and chill thoroughly in the refrigerator, for at least 6 hours or preferably overnight.

Just before churning the ice cream, beat the remaining 1 cup of cream with an electric mixer until soft peaks form. Add the whipped cream to the chilled ice cream base. If desired, add a few drops of red gel food coloring for a vivid pink ice cream; the ice cream's natural color will be beige.

Churn the ice cream in your ice cream maker according to the manufacturer's instructions, then transfer to lidded ice cream containers and freeze until firm, about 4-6 hours.

Yields 2 quarts

Recipe from Curly Girl Kitchen