Fresh Strawberry Ice Cream

Fresh Strawberry Ice Cream

Details

Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

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Yields or Serves:  

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If you know me at all then you know how much I love ice cream. Chock-full of strawberries, this ice cream makes a delightful summer dessert.

  • 3 3/4 Cups Sliced Fresh Strawberries
  • 2 1/4 Plus 2 Tablespoons Sugar
  • 3 Tablespoons Grand Marnier
  • 4 1/2 Cups Whipping Cream
  • 1 3/4 Cups Plus 2 Tablespoons Milk
  • 1 Vanilla Bean (Split Lengthwise)
  • 12 Egg Yolks
  1. In medium-size bowl mix berries, 1/2 cup sugar, and Grand Marnier. Crush berries slightly with spoon. Let stand. Stir occasionally.
  2. In heavy large-size saucepan combine cream and milk. Scrape in seeds from vanilla bean. Add bean. Bring to boil. Reduce heat and simmer 5 minutes. In large-size bowl whisk egg yolks and remaining 1 3/4 cups plus 2 tablespoons sugar. Gradually whisk in cream mixture. Return to saucepan. Stir over a low heat until custard thickens and leaves path on back of spoon when finger is drawn across. Do not boil. Strain into large bowl. Cover and refrigerate until well chilled.
  3. Fold strawberries into custard. Process mixture in ice cream maker according to manufacturer’s instructions. Do this in batches if necessary. Freeze ice cream in covered container until firm.
  4. Makes 2 1/4 Quarts
  5. Prep Time: 30 Minutes Cook Time: 20 Minutes Total Time: 50 Minutes
  6. "Work With What You Got!"
  7. © Victoria Hart Glavin Tiny New York Kitchen © 2016 All Rights Reserved

Victoria

Victoria has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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