Making ice cream at home is easier than ever before. Modern ice cream makers take the labor of hand-churning out of the equation (no rock salt or ice needed) and we can't help but be smart about the flavors. What remains the same is the magic..
This recipe uses fresh strawberries and some chocolate bars, but the ice cream base is the same no matter what flavors you want to whip up this summer.
The basic ingredients for ice cream are the same, but the varieties are endless..
There are plenty of quick recipes for homemade ice cream, but getting it right takes a little more time. Starting with a rich custard base with heavy cream and lots of egg yolks means a bit of cooking up front, but it's worth the effort.
Egg yolks give homemade ice cream a smooth, creamy texture. Beat 6 egg yolks and 1/4 cup sugar in a large bowl; set aside. Egg yolks are not part of every recipe, but they will ensure that the result is rich, creamy and smooth.
Mix 1/2 cup of sugar and 2 cups of heavy cream in a saucepan and cook over medium heat until it begins to thicken.
Once the cream and sugar reach a temperature of 180 degrees, remove from heat. The cream will heat up pretty quickly, so keep an eye on it. The mixture will start to foam, but do not let it boil.
Whisk some of the heated cream into egg yolks to chill, then slowly add the rest of the cream, whisking constantly, until fully combined and foamy.
Return mixture to saucepan and cook over medium heat until creamy consistency is reached and mixture sticks to the back of an inserted spoon or spatula (about 170 degrees).
Remove from heat and whisk in a pinch of salt, 1 tablespoon of vanilla, and 2 cups of whole milk.
Transfer ice cream base to an airtight container and refrigerate at least two hours before using.
When preparing to make ice cream, combine 2 cups strawberries and 1/4 cup sugar in a bowl and puree with a potato masher and let sit until it's time to add to whipped ice cream. Whole strawberries sound good in theory, but they will be frozen in the final product, so a good mash is recommended.
Transfer the ice cream base to the ice cream maker and follow the manufacturer's instructions. In the past, most ice cream makers required the hopper to be packed in rock salt and laboriously churned, but most modern machines churn automatically and don't require dirty salt to freeze.
As ice cream thickens and is almost finished, add macerated strawberries and 2 cups of broken chocolate bars. Chocolate chips can be used instead of chocolate bars, but the texture of the finished ice cream will be less appealing.
Once the ice cream is thick and smooth, remove it from the machine. Even if it looks like the job is done, it will still need a little time in the freezer to reach the desired easy-to-pull consistency.
Place ice cream in airtight containers and place a piece of plastic wrap on top to prevent trapped air from forming ice crystals in the ice cream as it freezes. Seal with the container lid and place in the freezer for at least two hours before serving.
Once you've mastered this delicious ice cream base, the fun really begins. This Strawberry Chip Ice Cream makes spectacular use of seasonal strawberries, but this base can be used to make an ice cream to suit any taste by replacing the strawberries and chocolate used here with your favorite flavors, adjusting amounts accordingly. want.
You can make the base for this ice cream a week in advance and store it in the refrigerator until you feel like making a batch of fresh, creamy ice cream.
