June is strawberry picking season in Virginia which means tons of amazing fresh and juicy strawberries. It would be wrong not to take advantage of this abundance of fruit and make an endless amount of strawberry ice cream, right?
Strawberry picking has always been one of those activities I want to enjoy but never actually do. The combination of the hot sun beating down on my ginger skin, the effort involved in actually carrying around the strawberries I’ve picked and one too many encounters with creepy crawlies tends to make for a miserable outing. Needless to say, I’ve learned to settle for buying my berries rather than selecting them myself.
If you are looking for a crowd-pleasing dessert for summer cookouts look no further than this strawberry ice cream. The simplicity of the recipe lets the fruity strawberry flavor shine through while using my favorite sweet cream base means that the ice cream itself is super creamy. Not a bad combination.
Not a big strawberry ice cream fan? You will probably want to give this recipe a chance anyways. I won’t name names but I definitely converted a few chocolate ice cream lovers to the strawberry side when I served this up at a cookout last weekend.
- 5 Large egg yolks
- 1 Cup sugar
- 1 Cup milk
- 2 Cups heavy cream
- 1 Teaspoon vanilla
- 2 Cups strawberries, stem removed
- Juice from 1 lemon
- Whisk egg yolks and sugar vigorously until light
- Heat milk and heavy cream over medium heat until simmering (about 180F)
- Temper milk and cream into egg mixture
- Mix in vanilla
- Add strawberries and lemon juice to blender and pulse a few times to break them up before pouring the mixture into the ice cream batter
- Mix well before covering and refrigerating until completely cool (about 8 hours or overnight)
- Once cool, churn according to manufacturer’s instructions
*Store in an airtight container in the freezer for up to a week